Michigan. | Peter5678 - 8/12/2016 20:23
How do you serve or consume the product?
I tend to buy soppressata and other Europe style meats sliced up at coop. and it doesn't require the paper thin slices. With triple cheese bré crackers and kalamata olives. Doesn't get any better then that. Also a pasta fiend. Must be some European prone genetics, I'd love to go there for the food,
Proscuitto is used as a primary protein in Pasta, salads, and in panini.
It, and Panchetta are used in thousands of dishes as the primary pork product.
It is served Crudo..raw, or Cotto...cooked.
When cooked, REAL proscuitto creates a sauce that is essential to many pasta dishes.
American 3 month aged pseudo Proscuitto, lacks the flavor and is a complete waste of money for making sauces with.
Easy recipies are to wrap musk melon chunks, and serve ice cold.
Proscuitto e' Rapini, which is Penne pasta and Rapini in a proscuitto sauce.
Grilled, Proscuitto wrapped Asparagus is on the table 3-4 nights a week when the asparagus is up here.
Use the pizza cutter to julienne 3-4 slices, and add to the green beans, and serve with a couple shaves of Peccorino Romano or Parmigiana and a drizzle of good EVOO.
My favorite is on pizza with Black truffle, and Radicchio e' prosciutto Rustico...Radicchio covered with Parm, and Proscuitto cooked over a wood fired grill.
 (I Phone Italy 068.JPG)
 (Last March 2015 007.JPG)
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Fine Spanish hams
