Prosciutto, Pancetta, and Serrano

Pancetta in rolled form

I had dinner last night at the newest location of Kansas City’s best tapas restaurant, La Bodega.  This was actually my second trip in as many weeks.  I’ve always enjoyed the small plate concept and no one executes it better.  It also led to a foodie discussion of the difference between the different pork products that were offered.  No conclusions were formed at the table and no clear answer was found through a quick google search.  This lead me to decide it was a topic worth posting on.

Here is a quick set of facts on each.

Read the full post at Foodie Knowledge