re: #410 SixDegrees

That’s nice.

What’s the bulk price for prosciutto in your area? Or country ham? Or more simply: what kind of ham - exactly - are you talking about? From what part of the pig? Cured how, exactly? And please provide the same information on the ham the government purchased, so we can make an accurate comparison between the two.

I doubt the gubment is buying Prosciutto for the food bank program.