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Hamming it up: Domenic, left, and Lelio Cappola have been making prosciutto for 23 years. It's a simple but time-consuming process to make the salt-cured ham that is so popular served with melon. The broghers sell 1,500 hams each week from the Cartwright Ave. location year Yorkdale.
Hamming it up: Domenic, left, and Lelio Cappola have been making prosciutto for 23 years. It's a simple but time-consuming process to make the salt-cured ham that is so popular served with melon. The broghers sell 1,500 hams each week from the Cartwright Ave. location year Yorkdale.

Hamming it up: Domenic, left, and Lelio Cappola have been making prosciutto for 23 years. It's a simple but time-consuming process to make the salt-cured ham that is so popular served with melon. The broghers sell 1,500 hams each week from the Cartwright Ave. location year Yorkdale.

Date6/21/1985
Names
Format
Medium
Language
ProvenanceFrom the Toronto Star Archives
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0125780F