LAMB PROSCUITTO - BC (100 g)
Years ago, I tasted Lamb prosciutto in a village south of Rome, where my father lives. Due to the size of the leg, it can be ready months sooner than a leg from a pig.
The flavour is more intense, sort of cheesy and salty and a lovely spin on what you are used to. I am delighted to have found a producer here in BC.