Best Prociutto di Parma and San Danielle: NEED A BRAND! and where to get it!

[kobetobiko]

I have read a lot of posts about where to get the best prociutto di parma and san danielle, but there are so many brands at each of these places. What is the best brand for each type? And which stores carry that brand? Thanks for your help!

[guttergourmet]

The black label 18 month at Ottomanelli's on Bleecker or the Salumeria Biellese culatello (28th street and 8th ave) which I usually get at Dean & Deluca are the best prosciutto I've had in Manhattan. Also the proscuitto di parma rotundo at Garden of Eden is very good too.

[Benjamin68]

Not to veer too far off topic, but the pancetta sliced to order at Buon Italia is the best I've ever had.

[foodite]

Also check out the meat counter inside Buon Italia at Chelsea Market

[Dandel]

I liked the speck made by san danielle from Balducci's on 14th and 8th

[Buttercream]

I had the "Black Label" recently at Agata & Valentina on 79th st. and First Ave.
It was delicious.

[pieman]

the best prosc in the market is the black label. availible at citarellas or murrays. citarella has better prices and more locations. plus most everything you'll need food wise.

[kobetobiko]

Hi pieman, thanks for your reply! I have seen black label before, but I am wondering if it is a "quality" standard or is it a brand? Meaning can different brands have a black label of their own if their ham is up to a very high quality, or is black label referring to a product of a specific brand (or is a brand itself)? I am sometime very confused because there are so many choices in each store, and I am too shy to ask the person to let me try every brand before I decide...

[kapnic]

try la quercia, they have it at whole foods. it is american made but it is really fantastic, better than any of the imported stuff. jeffrey steingarten has written about it recently. they carry all 3 types so you can taste them side by side if you want.

[littleguy]

Go to DiPalo's in Little Italy. They will pick out a few for you to taste, and then you can decide for yourself. You might have a long wait this time of year, but it's worth it- it's a very entertaining experience.

[JeremyEG]

Hello,
I've found that the brand is a lot less important than the region and how its been cut. Since the two you're mentioning are obviously from specific places, I would go to a superb seller (try Murray's Cheese, or Citarella) and taste for yourself.

As an alternative, you could go with Serrano which many people think is better than prociutto. I can say without a doubt that the best is the hand cut Sarrano from Despana in soho. Enjoy and good luck!

Jeremy