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Food & Wine Ground >> Prosciutto

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2/27/08 9:35 PM
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dendawg
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Edited: 27-Feb-08
Member Since: 01/01/2001
Posts: 1835
 
Prosciutto is the king of cure meats/cold cuts. I've had Parma, San Daniele and have yet to try the Serrano from Spain where the pig is raised on acorns. On my to do list fo'sho. Just today I bought Buffallo Prosciutto (!). That shit is delicious. Think beef carpaccio with a smokier flavor. Discuss. DK
2/28/08 11:34 AM
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MikeZev
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Edited: 28-Feb-08
Member Since: 12/15/2002
Posts: 8259
many italian prosciuttos are "finished" with acorns as well. i prefer the parma to the san daniele, i think its generally regarded as a superior product. also it might seem like a sin but i love cooking with prosciutto. awesome for stuffing and wrapping stuff. ribbons of parma sauteed with leeks and melon on crostini. oh shit.
2/29/08 7:01 AM
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dendawg
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Edited: 29-Feb-08
Member Since: 01/01/2001
Posts: 1836
Yeah the San Daniele is good but the imported Parma is the authentic shit. Try the the buffalo if you can find it. And I like to cook with it too, adds lot of flavor and salt to spaghetti gravy.
2/29/08 9:24 AM
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MikeZev
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Edited: 29-Feb-08
Member Since: 12/15/2002
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i've never seen the buffalo, i'll have to keep an eye out for it.
2/29/08 11:16 AM
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MikeZev
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Edited: 29-Feb-08
Member Since: 12/15/2002
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word, the joint on bergenline is pretty close to my chick's place.
2/29/08 3:32 PM
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MikeZev
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Edited: 29-Feb-08
Member Since: 12/15/2002
Posts: 8297
she's right off of park ave in weehawken. i'll ask her about the place. we'll def check it out, thanks.
3/14/08 3:21 PM
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alphafemale
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Edited: 14-Mar-08
Member Since: 01/01/2001
Posts: 4458
Keep your eyes peeled on the Iberico when it hits the states... :)
3/16/08 6:00 PM
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rerox
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Edited: 16-Mar-08
Member Since: 01/01/2001
Posts: 965
speaking of cured meats, i walked into a specialty food shop to pick up some stuff and the the just so happened to have a tasting. Sliced by hand off the bone. The samples were, Parma, Serrano, one from kentucky, and iberico. It was quite informative and cleared up alot of questions about the import of some of these fine meats. Excellent quality and noticeable flavor difference. Amongst the four. pics to follow....
3/16/08 6:10 PM
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rerox
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Edited: 16-Mar-08
Member Since: 01/01/2001
Posts: 966
Photobucket Taken from my camera phone....in order (closest to farthest) Iberico, kentucky, serrano, parma.
3/18/08 2:55 PM
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dendawg
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Edited: 18-Mar-08
Member Since: 01/01/2001
Posts: 1854
Nice.
3/19/08 1:10 PM
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alphafemale
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Edited: 19-Mar-08
Member Since: 01/01/2001
Posts: 4460
THAT's awesome! what specialty store was this?
3/20/08 1:45 AM
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rerox
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Edited: 20-Mar-08
Member Since: 01/01/2001
Posts: 972
i forgot the name......I'll find out for you though....its ann arbor something something..:) As a chef it was a real treat.
3/20/08 10:49 AM
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alphafemale
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Edited: 20-Mar-08
Member Since: 01/01/2001
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in what order did you like them the best?
3/20/08 10:21 PM
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rerox
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Edited: 20-Mar-08
Member Since: 01/01/2001
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lets see from best to still tasty :)...the iberico, serrano, kentucky, parma.... i guess i am sort of biased too because i eat and work with parma all the time and when the opportunity to compare things so similar yet so different was outstanding. The iberico really has a subtle nutty quality especially in the fat. This was made for a great finish in the meat and was very gentle on the palate compared to the parma, which to me is more aggressive in flavor. The serrano is something i have tasted before and enjoyed for its smooth flavor, the iberico is similar yet added subtle complexities, very earthy and nutty as mentioned above. the Kentucky Variety was great as well and the difference in the exposed surfaces (dry) and the freshly sliced (moist) is amazing. Like eating a dry aged and wet-aged steak in one sitting.:) Hope this helped a little.:) Carlo
3/20/08 10:24 PM
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alphafemale
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Edited: 20-Mar-08
Member Since: 01/01/2001
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so...dare I ask, how much the Iberico is going per lb?
3/21/08 11:10 AM
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rerox
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Edited: 21-Mar-08
Member Since: 01/01/2001
Posts: 974
i believe it was 25-30/lb. Don't quote me on that one though.:)
3/25/08 4:47 PM
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dendawg
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Edited: 25-Mar-08
Member Since: 01/01/2001
Posts: 1861
Serrano and Iberico are both from spain yeah ? Which is the one made from black pigs fed on acorns ?
3/25/08 5:50 PM
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rerox
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Edited: 25-Mar-08
Member Since: 01/01/2001
Posts: 977
iberico is the one that comes from the blackfooted pig fed on acorns. I believe comes from the eastern parts of spain.

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