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Apr 1, 2007 08:41 PM

prosciutto around downtown

Hi all,

Where is the best place to get a real good prosciutto in and around downtown. So far Grace Meats is the best I've found but I'm not real satisfied. Just a word of warning, as another poster stated, the proscuitto at Fresh and Wild is horrible. It's sliced incredibly thick and all you can taste is the salt.


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  1. Have you tried "Cheese Dairy" on Bloor St...just east of Bathurst? They also carry a great Serrano Ham.........

    4 Replies
    1. re: pearlD

      Without question I'd suggest Schefflers at St. Lawrence Market. They have about 6 different types of prosciutto (ranging from 1 month aged to a lovely 24 month prosciutto di parma) as well as outstanding Serrano ham.

      1. re: Vise

        I agree with Vise. While I don't know that it's "the best place" to find prosciutto in the city, my experiences at Scheffler's has always been great. The prosciutto is sliced thinly, very tender, not at all stringy/tough, and not overly salty.

        1. re: Vise

          I also agree with Vise. I happened upon Schefflers procuitto by accident and just loved it. I think I had the 12 month. Mmmmmm very good!

          1. re: Vise

            Another vote for Scheffler's. On Saturdays they usually have a guy out front with a meat slicer offering samples, and I've gotten some really fine prosciutto that way. This past weekend it was an organic one from Iowa -- tender, not too salty, not too fatty. Yum.

        2. The original comment has been removed
          1. In addition to Grace Meats, I've had excellent prosciutto from both Centro Fromagio on College, and Vince Gasparo's up on Bloor and Roxton.

            2 Replies
            1. re: Delish

              You lie, Delish! There is no way you've had excellent prosciutto at Centro Fromaggio - the place is never open! ;) Honestly, every time I pass by this place, it's closed. I've always been wanting to check the place out, but I think they open at hours when I'm working or not thinking about groceries...

              1. re: Juniper

                Well what exactly are u looking for? Parma? San Daniele? or Finch and Weston Road Prosciutto?

            2. Whatever you get, it has to be Prosciutto di Parma and fresh, which means they sell a lot. If it has a slight white crystalized hue, it is going to be old and salty. If you get San Daniele brand, get the gold label.

              1 Reply
              1. re: itryalot

                Not San Daniele the brand...San Daniele the region in Veneto which makes a sweeter style compared to its Parma cousin in Emiglia Romagna.

              2. in addition to Schfeller's, I sometimes buy it by weight at Terroni. They slice it well and it is fresh.