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)
Alternate Title
- 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.
FormatPicture
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