Best Prosciutto?

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!

[Treece]

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.

[kenito799]

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?

[guttergourmet]

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

[guttergourmet]

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

[KRS]

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/salumist/content.htm> and <http://www.babbonyc.com/in-culatello....>. They have it from time to time at di Palo and from salumicuredmeats.com

[Sean Dell]

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

- Sean

[missclaudy]

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

[romafan]

They have this at Whole Foods...

[jeanki]

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.

[missclaudy]

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.

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

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.

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

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.

[mattrapp]

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!

Faicco's on Bleecker is also a good place.

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

[guttergourmet]

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

[MMRuth]

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.

[guttergourmet]

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.

[MMRuth]

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

[guttergourmet]

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.

[MMRuth]

I'm waiting too!

[Felixnot]

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

[coll]

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

try Bar Jamon and compare to the serrano

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.

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.