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Fine Spanish hams
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Dingeryote
Posted 8/11/2016 23:41 (#5464237 - in reply to #5463540)
Subject: RE: Fine Spanish hams


Michigan.
Peter5678 - 8/11/2016 18:00

Will give the prosciutto a try, perhaps food coop has bulk, stuff at the conventional grocery store looks so thin there is only one side to it and a package contains 3 slices at $$$$


OK...this is hilarious. No offense, but your American is showing.:)

Proscuitto, Culatello, and the lesser (but overhyped because of price) Iberico Jamon are SUPPOSED to be sliced razor thin.
The stuff is strong. It's not a Virginia ham, meant to be roasted up for the holiday or cut into ham steaks.
Get a slice thicker than a piece of copy paper, and it's NOT good. Sliced right, and served crudo, the stuff melts right on the tongue.

Your local COOP wont have it in bulk, unless it's soggy, 3 Mos. aged domestic trash in packs of 12 slices.
Proscuitto comes from one place only, and the unique curing environment is essential, as is the diet of the hog, and how the hog is prepared.
The Norcino that cures the stuff, spends decades learning the process.

The Iberico Jamon, is best known for it's price, driven by the inability of the Spaniards, to organize approval for importation.
The quality and consistency of Iberico is wanting. I have had mind bending stuff, and examples that Oscar Meyer wouldn't blister pack.
Much better quality is available for much less, from the folks that invented cured Ham and taught the Spaniards how to make it.

Aldi...yes Aldi, occasionally has decent quality imported Proscuitto slices from Parma/Emilia proper. It's only 8-12 Mos aged, but better than the domestic junk that is lifeless with rubbery fat.
Save that, find a good Italian Deli, that slices imported Proscuitto.

When you figure 2-3 slices per serving, and they are air thin, it's only expensive when compared to something it isn't.;)





















Edited by Dingeryote 8/11/2016 23:53




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