In a food world where cured pork products have been catapulted to sexy heights of connoisseurship by chefs like Mario Batali, Pittsburghers blithely accept, take for granted and plain underappreciate the elegant—and bargain-priced—sausage and prosciutto made here in a fourth-generation family business in the Strip. “Parma is the best kept secret in town,” says Chef …
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