{"id":20882,"date":"2016-12-25T02:45:56","date_gmt":"2016-12-25T02:45:56","guid":{"rendered":"https:\/\/lovesharingfood.com\/quality-ham-the-perennial-plates-real-food-world-tour\/"},"modified":"2016-12-25T02:45:56","modified_gmt":"2016-12-25T02:45:56","slug":"quality-ham-the-perennial-plates-real-food-world-tour","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/quality-ham-the-perennial-plates-real-food-world-tour\/","title":{"rendered":"Quality Ham | The Perennial Plate&#8217;s Real Food World Tour"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/8BR67EJlRcI\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>In Parma, we met Carlo Pavesi one of the men behind some of the best prosciutto in the region: La Corte dei Neri. Carlo showed us his pigs, his ham, and of course his designer handbag store. <\/p>\n<p>See more at: http:\/\/www.theperennialplate.com\/#sthash.ej0vsMCU.dpuf<\/p>\n<p>Created by: theperennialplate.com<br \/>\nFilmed &#038; edited by:<br \/>\nDaniel Klein ( twitter.com\/perennialplate\/ )<br \/>\nMirra Fine ( twitter.com\/kaleandcola\/)<br \/>\nOriginal Music by Kutiman, &#8220;Good Vibes, No Waves&#8221; youtube.com\/watch?v=UuebiWLhc7g<br \/>\nSpecial Thanks to: La Corte dei Neri: lacortedeineri.it\/<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=8BR67EJlRcI\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] In Parma, we met Carlo Pavesi one of the men behind some of the best prosciutto in the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] In Parma, we met Carlo Pavesi one of the men behind some of the best prosciutto in the 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