Boars Head Prosciutto Question
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?
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.