Artisanal everything has become somewhat of a Brooklyn stereotype, the stuff of gentle mockery in Simon Rich stories and episodes of HBO's Girls. I no longer ask if the Kool-Aid is locally-powdered and house-diluted when dining out, because I know it is and that the waitstaff is drinking gallons of it.

So it's with a certain skepticism that I encountered the house-made duck prosciutto at Roberta's. And then I tried it. It's good — very good.

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Source: http://ny.eater.com