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Best Prosciutto?

Stephanie Oct 2, 2005 07:02 PM

I'm pretty new to prosciutto - I've had it at Lupa and Perbaco - are there any places that serve especially exceptional prosciutto? Thanks for your help!

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  1. c
    carcrash RE: Stephanie Oct 2, 2005 08:18 PM

    I'm not a Lupa fan, but I'd have listed them for best prosciutto. Crispo's is also good, and they have a huge section of the menu devoted to it.

    1. d
      dkstar1 RE: Stephanie Oct 3, 2005 09:50 AM

      I know that this may seem impossible, but I thought Otto had better prosciutto than Lupa, despite the fact that they probably come from the same source.

      1. g
        guttergourmet RE: Stephanie Oct 3, 2005 11:59 AM

        try Bar Jamon and compare to the serrano

        1. d
          Daniel E RE: Stephanie Oct 4, 2005 01:56 PM

          What's a good market/grocery to get prosciutto from? Where do the restaurants get it from?

          14 Replies
          1. re: Daniel E
            MMRuth RE: Daniel E Oct 4, 2005 02:20 PM

            The best that I've had is the San Daniele from Dean & Deluca - look forward to other responses. They cut it v. v. thinly there, which may be part of why I enjoyed it so much.

            1. re: Daniel E
              doc RE: Daniel E Oct 4, 2005 05:52 PM

              go up to arthur ave..hit the shops there..taste test for yourself..theres about 4-5 pork shops around arthur ave..they carry all the real stuff

              1. re: Daniel E
                Luther RE: Daniel E Oct 5, 2005 12:31 PM

                When you ask for prosciutto at a market, ask for prosciutto di Parma. It is more expensive then the domestic but worth the price unless you are cooking with it. I always go to Arthur Ave and prefer Biancardi's, although what I got at Casa de Mozzerella was very good. The prices at AA are also slightly more reasonable then what I have found in Manhattan. That said, in Manhattan, the prosciutto at Cierello's in Grand Central was very good. Make sure to ask the butcher to slice it very thin.

                1. re: Luther
                  mattrapp RE: Luther Sep 22, 2006 11:46 AM

                  I prefer San Danielle over Parma. Most better shops will have both, and it is quite a marked difference between the two. You can't go wrong with either!

                2. re: Daniel E
                  Guillermo RE: Daniel E Oct 5, 2005 01:45 PM

                  Faicco's on Bleecker is also a good place.

                  1. re: Daniel E
                    guttergourmet RE: Daniel E Oct 7, 2005 01:23 PM

                    The 18 month aged parma proscuitto at Ottomanelli's on Bleecker is incredible.

                    1. re: guttergourmet
                      guttergourmet RE: guttergourmet Sep 21, 2006 10:48 PM

                      Also the culatello at Dean & DeLuca. It's cured domestically but it's sensational.

                    2. re: Daniel E
                      MMRuth RE: Daniel E Sep 21, 2006 11:03 PM

                      Di Palo's is another place to try - they offer several different prosciuttos. You might also want to try have some cut less than paper thin, and see if you prefer it that way - as I do.

                      1. re: MMRuth
                        guttergourmet RE: MMRuth Sep 22, 2006 11:11 AM

                        I was not impressed with DiPalo's speck proscuitto which they seem to feature. Seemed better if you were going to cook it or serve with eggs. I like to eat proscuitto with my hands. Also the 18 month black label at Ottomanelli's on Bleecker is always fantastic.

                        1. re: guttergourmet
                          MMRuth RE: guttergourmet Sep 22, 2006 11:14 AM

                          Interesting - I had the speck a couple of weeks ago and really enjoyed it - how would you cook it?

                          1. re: MMRuth
                            guttergourmet RE: MMRuth Sep 22, 2006 11:23 AM

                            I can't boil water but what I meant is that it's very salty compared to proscuitto di parma. Slightly off-topic but relevant- I'm waiting for the first iberian jamon serranos to arrive on our shores sometime in '07 hopefully.

                            1. re: guttergourmet
                              MMRuth RE: guttergourmet Sep 22, 2006 12:23 PM

                              I'm waiting too!

                              1. re: guttergourmet
                                Felixnot RE: guttergourmet Oct 13, 2006 04:25 PM

                                Esposito's Pork Store on 38th and 9th has Iberian Jamon now. $20.00 per pound. Just saw it a couple of weeks ago.

                        2. re: Daniel E
                          coll RE: Daniel E Sep 22, 2006 12:28 PM

                          Acadamia brand is the best I've ever had, it's imported by Barilla, if anyone sees it anywhere LET ME KNOW! Thanks

                        3. missclaudy RE: Stephanie Oct 11, 2006 11:21 PM

                          There is a fantastic new proscuitto on the market. It is made in Norwalk , Iowa by a couple who lived in Parma, (proscuitto epicenter)where they learned to cure meats. They produce several kinds of prosciutto, killer pancetta, and spec. Humanely raised heirloom, antibiotic free Berkshire pigs, known for their flavorful fat and meat are used to make these fantastic cured meats without the use of nitrates or chemicals. La Quercia products are being acclaimed by chefs and critics as being the best cured meats they have ever eaten! I adore prosciutto and am thrilled to find this exquisite version, made right here in the US.
                          Websight: www.laquercia.us

                          3 Replies
                          1. re: missclaudy
                            romafan RE: missclaudy Oct 12, 2006 07:33 PM

                            They have this at Whole Foods...

                            1. re: romafan
                              jeanki RE: romafan Oct 12, 2006 08:34 PM

                              I tried it and actually didn't like it much. The cut was too thick and it didn't have the full multi-note flavor of good Italian ones I've had.

                              1. re: jeanki
                                missclaudy RE: jeanki Oct 13, 2006 12:03 PM

                                Maybe you just don't like it but try telling the slicing guy to cut it thinner when you put in your order and eat it at room temp.

                          2. s
                            Sean Dell RE: Stephanie Oct 13, 2006 12:16 PM

                            Dom's on Lafayette, just south of the junction with Kenmare, has melt-in-the-mouth prosciutto.

                            - Sean

                            1. k
                              KRS RE: Stephanie Oct 15, 2006 03:15 PM

                              Staubitz on Court Street in Brooklyn has the La Quercia prosciutto. I tried it and thought it was good, though, jeanki says, not as multi-note as the standard Italian P. di Parma.

                              My favorite is prosciutto is P. di Carpegna, which D&D used to have but, alas, no longer.

                              Even better is culatello. See <http://www.salumicuredmeats.com/salum...> and <http://www.babbonyc.com/in-culatello....>. They have it from time to time at di Palo and from salumicuredmeats.com

                              1. guttergourmet RE: Stephanie Nov 9, 2006 10:39 PM

                                Salumeria Biellese on 28th and 8th make their own culatello which is better and cheaper than imported di parma.

                                1. k
                                  kenito799 RE: Stephanie Nov 10, 2006 03:31 AM

                                  Great thread, I just had "wild boar prosciutto" at Ansill in Philly, a really rich nutty flavor that I liked better than most prosciutto. Anyone know of sources for such a thing?

                                  1 Reply
                                  1. re: kenito799
                                    guttergourmet RE: kenito799 Nov 10, 2006 10:59 AM

                                    I think D'artagnan produces it. try Dean & Deluca, Citarrella's or Garden of Eden.

                                  2. t
                                    Treece RE: Stephanie Nov 10, 2006 05:29 PM

                                    In my opinion, two important part of what makes a ham (prosciutto or jamon) delicious are (1) slicing (must be extremely thin) and (2) the "place" of the ham. Even a San Daniele can be unimpressive if it's at the beginning or end of the ham, or if it's in a particularly fatty place. I have had good experience with the ham slicers at Dean & Deluca and at Fairway in Brooklyn. Don't bother ordering expensive ham from Fresh Direct. They slice it way, way too thick.

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