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
Innell, Reg, 1926-2018
(photographer)
Toronto Star (Firm)
(publisher)
Format
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights
Copyright
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Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0125780F