Made in Italy premium are so tender that they melt in your mouth. A sandwich with ten slices can be bitten into, chewed and swallowed without wrestling with it.
I have never found a domestic prosciutto that approaches the made in Italy product. The domestic stuff is chewy and stringy but cheaper. You bite into it and drag out half the the sandwich and then you need to chew for ten minutes and even then you have to swallow wads of clumped grizzle.
Prosciutto with double t, and i before u.
This message has been edited. Last edited by: hydragoat,
Two Tees in prosciutto, Hydragoat. Few Italian prosciutti actually make it to our shores for political reasons. Parma and San Daniele are two regions that have most of the American market. Prosciutto di Parma gets its signature flavor from the cheese curd by-product fed to the pigs in addition to the mountain air that helps dry cure the pork legs. Many restaurants, unfortunately, whether by duplicitous intention or ignorance, will say "Prosciutto di Parma" on their menu, when it is a domestic product. I come across this very often and send it back immediately. This happens mostly outside of Manhattan, as there is unprecedented prosciutto awareness within the city right now. The Italian Trade Commission (ITC) has been instrumental in this. Like fake Cubans, domestic prosciutto falsely labeled as Italian gives the product a very bad name. But Umbrian or Sicilian prosciutto are as contraband as Cuban cigars. (P.S.: I see you fixed the spelling. Bravo.)
This message has been edited. Last edited by: Gregory Mottola,
