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Proscuitto Salami

orangewasabi May 5, 2007 06:36 AM

Lately, I've quite taken to this stuff. While it doesn't have the same melty texture, it has the same lovely taste. And since it's a lot cheaper than Proscuitto, I can have more of it more often.

It feels like one of those cheap-eat gems - disproportionate mouth joy for the price, kinda thing. Like maybe it's made of the end bits of proscuitto that are not as pretty and well shaped but it's still really good? it's not stringy, dry or bland like some bad proscuitto I have had, though I imagine it's possible to get bad proscuitto salami too

Is there something deadly or horrid about it that I should know?

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  1. hotoynoodle RE: orangewasabi May 5, 2007 07:28 AM

    where on earth do you get this? i'm italian, live in an italian enclave and have never heard of it. is it salami made with prosciutto? that seems like heresy.

    1 Reply
    1. re: hotoynoodle
      orangewasabi RE: hotoynoodle May 5, 2007 08:42 AM

      it appears to be chunks of proscuitto pressed into a salami format - not ground meat, like traditional salami and with no added spices, just the proscuitto curing. I get it at a couple delis around Toronto and one source is more fatty than the other, the extra fat content improves it. The taste is not as melty as traditional form proscuitto but it has the lovely proscuitto flavour

    2. Ira.B RE: orangewasabi May 5, 2007 06:57 PM

      Are you talking about Salame Di Felino? This is salami from the Parma region made from the same pigs. It doesn't really taste like parma ham but it is rather good. I have been trying to buy this in the States: where do you get it?

      1 Reply
      1. re: Ira.B
        lunchbox RE: Ira.B May 6, 2007 01:21 AM

        Ira, I've had the product Orangewasabi describes-
        I found it at a deli counter that carried a lot of Volpi brand italian sausages. I think it is chopped up trim from the pre-sliced proscuitto Volpi produces

        It's not the best proscuitto I've ever eaten by a long stretch, but it does taste good enough with a splash of olive oil, cracked pepper, and some fresh mozz on a nice italian roll.

        Haven't seen it for a while, though. At about half the price of proscuitto and a few pennies more than sopresetta, I was a happy customer.

      2. c
        coombe RE: orangewasabi May 29, 2007 08:31 AM

        Could it be any of the following products?

        Culatello
        Culaccia
        Strolghino
        Fiocco
        Fiocchetto

        The above three are made from the same meat as prosciutto. OR

        Coppa

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