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	<title>The Haute Kitchen &#187; Ingredients</title>
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		<title>Which Is Better: Domestic or Imported Prosciutto?</title>
		<link>http://thehautekitchen.com/domestic-or-imported-prosciutto/</link>
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		<pubDate>Thu, 24 Jul 2008 05:58:55 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Prosciutto]]></category>

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		<description><![CDATA[We&#8217;ve always loved prosciutto but recently we&#8217;ve been on kind of a prosciutto kick which means we&#8217;ve been buying a lot of it and looking for new ways to eat it. We got to wondering if there really was a difference between the domestic varieties or the &#8216;real&#8217; imported stuff. Around these parts we&#8217;ve come [...]]]></description>
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