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Old 10-10-2006, 01:39 AM   #31
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Originally Posted by RDG
I don'know them so well, but in the northern part of Italy, near Germany and Austria, we have excellent smoked hams, no , please, smoked "prosciutti", called "speck", and we know very well excellent smoked pork fillets and chops.
I've had speck with gorgonzola pasta in a very good Italian restaurant here. It was smoked. Yum!

A question: I've heard the term 'Parma ham' used often in the past. Does this always mean prosciutto?
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Old 10-10-2006, 02:08 AM   #32
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Yes, Parma ham is a prosciutto. The opposite is not nescesarily true.
The Parma ham name is protected by the EU so Parma ham is a prosciutto made from pigs raised according to specific rules and within the Parma region. I believe, though I'm not 100% sure about it, that the preparation and curing of the hams is also to take place in the Parma region. And ofcourse the curing and aging process is equally strictly regulated.
So basically prosciutto di parma is just a highly regulated ham so you're pretty sure to get a high quality end product.
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Old 10-10-2006, 04:25 AM   #33
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"Prosciutto" is an italian word. Its translation in english, according to my dictionary, is "ham". With this name, we indicate the leg of a pig, variously prepared. It may be raw (prosciutto "crudo", raw ham) or cotto [prosciutto "cotto", cooked ham (and can be cooked in wine, in beer, slightly smoked, and so on... )] or smoked. But, with this name,we generally indicate ALL the preparations of the legs of pig, so, if you come in Italy, or read some italian recipes, under this name you must consider that the food is not perfectly defined: you need a specification more, to understand "what" prosciutto you are speaking about.
Parma is a town in central Italy, near Bologna, and is considered the nest of pig preparation in Italy (all this region, indeed). But, however,even if Parma ham is actually the most well known ham, there is another one, that I like more, produced in San Daniele in Friuli, a region at North of Venice, in North East of Italy. The "san Daniele Ham".
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Old 10-10-2006, 05:29 AM   #34
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Originally Posted by vyapti
I lived for years in a small town (20,000 people) and could find pre-packaged proscuitto at the standard chain supermarkets like Safeway and Fred Meyer (Kroger?). It was sold in the deli area.

Good Luck
I only recall seeing it at Kroger. It's in a vacuum pack near the deli counter and sells for five or six bucks for three or four ounces. Too rich for my blood.
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Old 10-13-2006, 10:34 PM   #35
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It is worth seeking out Prosciutto di Parma vs. the imitations.

Whole Foods seems to have decreed that it will not be carried after existing stocks are gone- I read that that may be up to each managers choice but couldn't get a straight answer- when I ask at the deli [it is raw you know, I was told] at my local WF for Prosciutto di Parma, the young lady very authoritatively said" we carry the American Prosciutto not that foreign stuff. Oh darn, my bad, I must vote....

Hogs in the Parma restrictions are fed a certain way and follow some rigid rules in the whole process. [I gues the hogs only follow 'cause they have no choice. American output factory raised aren't the same. If our human diet can change our body odor, it seems reasonable that feed could change the taste of meat too.

Real Prosciutto di Parma is so smooth, the mouth feel alone is worth every penny not go further about the taste. The hand feel is velvety like a 45 day aged steak.

In most uses though, I'm not sure it matters. Does anyone uuh and aah about mostly unripe melon wrapped in Prosciutto at a party? I'd bet few.
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Old 10-14-2006, 10:21 AM   #36
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For those who can't find prosciutto locally, like anything else these days it can be bought online. Obviously, you can't get a taste sample, so I'd advise small orders until you find a brand you like. One site I looked at had it pre-sliced and packaged at $20 for 12 ounces.


PS - Lots of information on this site http://www.prosciuttodiparma.com/eng/index.php
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Old 10-14-2006, 11:00 AM   #37
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Call me old school, but for me if it's not Italian prosciutto I would rather not use it.
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Old 10-14-2006, 02:36 PM   #38
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Time for me to stick in a good word for Spanish cured ham. You'd be daft not to at least try it Mark.
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Old 10-14-2006, 05:26 PM   #39
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Snoop Puss - it's always a treat when we visit Spain to eat their varieties of ham. Love Italian - but the Spanish style is great, too. We visit Granada as often as we can - and one of the tapas bars there serves THE most wonderful smoked hams.
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