Tess McNamara's guest appearances

Tess McNamara

Cutting the Curd

Ingredient Insiders: Where Chefs Talk

Kate Arding

Lidia Bastianich

Gianaclis Caldwell

Tressa Eaton

Steve Jenkins

Colman Andrews

Daniel Boulud

Laurel Valley Creamery

Sandor Katz

Ruth Reichl

Eric Greenspan

Hannah Howard

Mike Edison

Michael Lee

Victoria Blamey

OwlTail

​Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://www.prosciuttodiparma.com/https://www.eataly.com/us_en/stores/prosciutto/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

​Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto. Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueen <a href="https://www.prosciuttodiparma.com/" rel="noopener nofollow" target="_blank">https://www.prosciuttodiparma.com/</a> <a href="https://www.eataly.com/us_en/stores/prosciutto/" rel="noopener nofollow" target="_blank">https://www.eataly.com/us_en/stores/prosciutto/</a> In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop <a href="https://www.chefswarehouse.com/" rel="noopener nofollow" target="_blank">https://www.chefswarehouse.com/</a> Produced by HayNow Media @haynowmedia <a href="http://haynowmedia.com/" rel="noopener nofollow" target="_blank">http://haynowmedia.com/</a>

Prosciutto: Eataly's Tess McNamara & Prosciutto di Parma

Elena chats with Tess McNamara about the twists and turns in her own cheese career. Tess and Elena talk about the specific challenges and financial realities women face in navigating careers in cheese and give a shoutout to Elena’s all-time shero, Madeleine Albright. Cutting the Curd is powered by Simplecast

Elena chats with Tess McNamara about the twists and turns in her own cheese career. Tess and Elena talk about the specific challenges and financial realities women face in navigating careers in cheese and give a shoutout to Elena’s all-time shero, Madeleine Albright. Cutting the Curd is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 333: Woman in Cheese: Tess McNamara, Director of Retail and Operations at Lucy's Whey