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Prosciutto

s
sarahellis Aug 3, 2008 06:14 PM

Does anyone know if different types of prosciutto are saltier than others? And which is the least salty?

  1. s
    SpareRib Aug 3, 2008 07:53 PM

    For my pallet, the Spanish hams are less salty than prosciutto. Try something like a serrano. Don't be afraid to ask to try these hams. Most places will let you taste first, and if they don't then you need to purchase your ham from some place else!

    1. n
      njtransplant Aug 3, 2008 08:27 PM

      I've found Prosciutto di Parma to be less salty than most of the "supermarket" brands. When I lived in NJ, the local Italian deli's had decent prosciutto but, here in Virginia, it's not so easy to find. I've tried some supermarket brands like Boars Head in a pinch but find it impossible to eat in a sandwich. I don't have details regarding why the Parma tastes sweeter and I don't think its a brand exactly.

      2 Replies
      1. re: njtransplant
        r
        rockfish42 Aug 4, 2008 06:56 PM

        Have you tried any of the local Virginia country hams that aren't cured as long as a possible alternative? I've been meaning to give one a try, I recall some producer having hams that are cured an amount of time closer to the European hams.

        1. re: rockfish42
          jayt90 Aug 6, 2008 07:56 AM

          Do you mean less salty? Country hams I've encountered have needed lots of soaking to get the salt out. And they are smoked, so the flavor won't be like prosciutto or raw European hams.

      2. p
        PumpkinHead Aug 3, 2008 08:45 PM

        I find Prosciutto di San Daniele to be less salty and slightly sweeter than di Parma. To my taste, it is far superior.

        1 Reply
        1. re: PumpkinHead
          maria lorraine Aug 5, 2008 09:53 PM

          Absolutely. It's more silken in texture also.

        2. p
          pitterpatter Aug 4, 2008 01:17 PM

          Look for San Danielle and Parma from Italy, or Serrano from Spain. Anything from a huge name from the US or Canada is mass produced, and speed is of the essence, as are profits, so I don't know exactly what they do but I suspect they inject salt or salty brine, or tumble it. It does not go through the long curing process that an artisinal ham from Europe does -- salted on the outside only, air dried in very controlled environments, and taking time -- sometimes as much as 14 months. Correct me if I am wrong, but I believe that any "proscuitto" from North America is simply inedible, while Parma is divine.

          2 Replies
          1. re: pitterpatter
            p
            Panini Guy Aug 6, 2008 06:50 AM

            There's a farm in Iowa, La Quercia, that does a nice job with prosciutto. Unfortunately, it's just as expensive as San Daniele (19.99/lb here). WF was carrying them. Not quite as creamy/silky, but probably the best domestic I have with one exception.

            Here in Pgh we've got a place called Parma Sausage. They cure their own. Their prosciutto is 13.99/lb and is excellent. But... part of the key is knowing where they're slicing from. The salt content is not perfectly evenly distributed as it tends to sink while the hams are curing. If I'm using for panini, I'll want it cut from the thick end. If for cooking, then the narrow end is preferable.

            And Parma's pancetta is phenomenal. Wonderfully nutmeggy eaten cold (it's cured long enough so no need to cook).

            1. re: Panini Guy
              maria lorraine Aug 6, 2008 11:19 AM

              I've found La Quercia lacking -- not nearly as good as prosciutto or serrano, and at nearly the same price. Have tried a few times.

              I'll have to try the Parma pancetta again to see if I can pick up on that nutmeg flavor. Sounds good.

          2. GodfatherofLunch Aug 6, 2008 08:22 AM

            You may want to try Speck if available. It is more lightly salted than Prosciutto. I find the taste more complex and interesting.
            Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is boned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and various spice combination which may include garlic, bay leaves, juniper berries, nutmeg and other spices, and then rested for a period of several weeks. After this the smoking process begins.
            Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). The speck is then matured for five months. If you can find it try it. It ROCKS!

            2 Replies
            1. re: GodfatherofLunch
              maria lorraine Aug 6, 2008 11:17 AM

              I enjoy speck. I find its texture tougher, though, than prosciutto. It more resembles a prosciutto crudo, I think. Is this what you've found?

              BTW, I've been enjoying your posts.

              1. re: maria lorraine
                GodfatherofLunch Aug 6, 2008 01:25 PM

                I find speck firm, yet moist. I think it is more flavorful than prosciutto. It is firm so it needs to be sliced razor thin. Thanks for the kind words regarding my posts.
                Perhaps you might enjoy my blog. Here is the link. http://gflreport.blogspot.com/

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