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Old 05-25-2011, 06:56 AM   #31
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Originally Posted by Dawgluver View Post
So we can't get the real thing in the US? Why does the FDA have a problem?
The "real thing" for most markets is cured 300 days. US rules require a minimum of 400 days. The Italians do make a "specialty" cured for 2-1/2 years. I'm sure you can imagine that the texture and taste will be different with 300 vs 400 days curing. If you try it in Europe you would notice the difference. Pretty sure the Serrano ham is different as well.


Emeralds are real Gems! C. caninus & C. Batesii.
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Old 06-03-2011, 09:01 AM   #32
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Originally Posted by buckytom View Post
i've found cento has the best imported san marzanos i've ever tasted. la fede brand is a close second.
I recently found San Marzano tomatoes and have been very pleased by the results of using them in my dishes. Here in Austin, I've found that the Central Market brand has the DOP labeling and were very good. I'll have to keep my eyes out for other versions to try.

I tried to order some from Cento's web site to try them out. However, not only were the cans more expensive (which is fine, I was willing to pay), but the shipping and handling was more than the tomatoes themselves. yikes!

The labels look familiar. I'll have to keep an eye out for them in the stores.

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Old 06-08-2011, 07:49 PM   #33
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maybe something's wrong with my tongue, but when I tasted Pastene's DOP san marzano tomato (canned), it doesn't taste different from regular ones except blander?
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Old 06-08-2011, 07:53 PM   #34
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Originally Posted by Hyperion View Post
maybe something's wrong with my tongue, but when I tasted Pastene's DOP san marzano tomato (canned), it doesn't taste different from regular ones except blander?

In my humble opinion. I really don't think it matters, I've tried them as well. And I've tried other canned tomatoes. I've found the San Marzano to be a little more gritty and a little more salty, unless I got a bad batch of the tomatoes.

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