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Boars Head Prosciutto Question

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I love prosciutto di parma but it can be really expensive. I've recently been getting the domestic version, most of which is really good. Then I tried Boar's Head prosciutto piccolo. It was pretty awful. I was wondering if "piccolo" meant it was another variety or another curing style or something. Does anyone have any idea what this is? Or is this just a weak product for Boar's Head?

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  1. There are two kinds of proscuitto that were commonly sold here in the US before they allowed Parma back in to this country (it had been the focus of some food-related deaths many years ago, and import restrictuions were in place for a long time). For this reason, we grew up on domestic proscuitto and PROSCIUTTINI. Translated, this means "little proscuitto", and I have no idea why it has that name, because it more closely resembles a cooked ham more than a cured meat like prosciutto. It really isn't the same thing. It also always cost less than domestic prosciutto, which was cured in similar fashion to Prosciutto di Parma and San Danielle. I suspect that "Piccolo" -- which means small, really is a version of prosciuttini rather than a cured domestic prosciuitto. What was the texture like?

    Prosciuttini is still found in domestic brands. I recently saw that Jersey Mike's, the national sub chain, uses prosciuttini in their Italian subs. In the sub, it tastes great, but it is nothing like prosciutto as far as I am concerned.

    3 Replies
    1. re: RGC1982

      I just bought some Prosciutto Piccolo from Harris Teeter to try out. $12.99/lb. Its really awful. I'll just fry and serve it to the kids for breakfast. I know what Prosciutto tastes like. This is not even close. Well, $14 = lesson learned.

      RPSGT88

      1. re: RPSGT88

        Wow that was an expensive lesson. When buying new deli meats our store offer you a smple first the see if you like it.

      2. re: RGC1982

        Thanks for a not so tasty memory: prosciuttini has been a low-end deli staple for years. Avoid. For something less expensive than the full-blown Parma and San Daniele, Citterio, Volpi, and Galloni offer presliced packages in most markets--all much better than Boars Head. The new American artisanal fave, La Quercia, is also sold online in 3oz packages, but for $11, or about $55/lb. At this price, I'd go for quality DOP imported Prosciutto di Parma.

      3. If you can get it in your area, Columbus does a fairly good proscuitto that's not as expensive as imported. I'm in Houston, and it's in the deli counter at our nicer grocery stores.

        1 Reply
        1. re: arashall

          So to get that Boars Head Prosciutto (salami) taste out of my mouth I went to Whole Foods store yesterday and got a lb of real Prosciutto di Parma. $24.99/lb. Delicious! Yay Whole Foods!

          RPSGT88

        2. Harris Teeter, got me, too, even after I specifically asked the deli lady where the Boar's Head "prosciutto piccolo" was from ("Italy" she lied). Yecccchhhh. I don't know what it is, but it AIN'T prosciutto.

          1. I ended up with some of this myself today; it's awful; I checked out Boars Head's website it's funny but they don't actually list this item in their products

            1. Volpi prosciutto out of St. Louis, Missouri is a very good domestic product. It has won many awards for its meats through the years it has been in existence. I know they ship all over the country. volpifoods.com