Comments on: Prosciutto http://www.judithgreenwood.com/thinkonit/prosciutto/ Food, Fashion and Philosophy from an Italian Farm Fri, 05 Dec 2008 16:09:02 +0000 http://wordpress.org/?v=2.1.3 By: sognatrice http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2525 sognatrice Wed, 02 Jan 2008 20:19:32 +0000 http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2525 I\'m a San Daniele girl myself, and I, too, love crudo with just about any fruit. Great treatise on prosciutto here! I have some cotto in the fridge calling me now.... I\’m a San Daniele girl myself, and I, too, love crudo with just about any fruit.

Great treatise on prosciutto here! I have some cotto in the fridge calling me now….

]]> By: Gil http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2526 Gil Thu, 03 Jan 2008 07:40:51 +0000 http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2526 San Daniele is available in the US, although some of it comes from Canada. Prosciuotto di Parma is available after a long absence but is considerably more expensive. The trouble where I live is finding a place that knows how to slice and wrap prosciuotto. San Daniele is available in the US, although some of it comes from Canada. Prosciuotto di Parma is available after a long absence but is considerably more expensive. The trouble where I live is finding a place that knows how to slice and wrap prosciuotto.

]]> By: admin http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2527 admin Thu, 03 Jan 2008 10:31:16 +0000 http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2527 Gil, you have to teach them. I sure did when I lived there. I was appalled at the piles of shaved junk. San Daniele can't come from Canada. It is a DOP ham, so it's fraudulent to use the name and make it in Canada. I suspect there's a good bit of fraud, but would have expected it more with Parma ham, which is so much more famous. Sogna, it isn't much of a treatise, just the sum of experience I have had. Looking around the net I caught a lot of misinformation, missing facts, silly excesses. I just wanted to cut through the BS and say what I thought was useful in selecting prosciutto for the home consumer. It isn't magic, but it's great ham. Mi basta. By the way, I bought some San Daniele today and decided that 50 grams is about one serving. More than that and the salt starts to pile up. Don't want a numb tongue for the courses that follow. Gil, you have to teach them. I sure did when I lived there. I was appalled at the piles of shaved junk. San Daniele can’t come from Canada. It is a DOP ham, so it’s fraudulent to use the name and make it in Canada. I suspect there’s a good bit of fraud, but would have expected it more with Parma ham, which is so much more famous.

Sogna, it isn’t much of a treatise, just the sum of experience I have had. Looking around the net I caught a lot of misinformation, missing facts, silly excesses. I just wanted to cut through the BS and say what I thought was useful in selecting prosciutto for the home consumer. It isn’t magic, but it’s great ham. Mi basta.

By the way, I bought some San Daniele today and decided that 50 grams is about one serving. More than that and the salt starts to pile up. Don’t want a numb tongue for the courses that follow.

]]> By: Gil http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2531 Gil Fri, 04 Jan 2008 08:29:43 +0000 http://www.judithgreenwood.com/thinkonit/prosciutto/#comment-2531 Maybe the Canada ham is from the days when they weren\'t bringing in hams from Italy due to some of the salts used in curing. I\'ll have to check it out in the ensuing months. When I was a young teenager I remember my Grandfather, my Uncle (grandfather\'s brother in law) and the Sicilian kid that worked for them pulling a knife from the rack and hitting it on the steel for a couple strokes and slicing away at the prosciutto. Maybe the Canada ham is from the days when they weren\’t bringing in hams from Italy due to some of the salts used in curing. I\’ll have to check it out in the ensuing months. When I was a young teenager I remember my Grandfather, my Uncle (grandfather\’s brother in law) and the Sicilian kid that worked for them pulling a knife from the rack and hitting it on the steel for a couple strokes and slicing away at the prosciutto.

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