Is Organic Market Prosciutto Worth the Splurge?

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In summary, the person bought a pack of organic ham from a local market and found it to be very good. They liked the taste of it better than bacon and would recommend it to others.
  • #36


While in Europe, Tsu and I got hooked on Parma ham, which I think is a type of prosciutto ham. Great stuff!
 
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  • #37


Yes it is Ivan, its from pigs that are fed with the whey of Parmigiano-Reggiano cheese, it adds a really great flavor. I really enjoy dry cured hams.
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.
 
  • #38


hypatia said:
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.

Unions ruin everything don't they. :rolleyes:
 
  • #39


hypatia said:
Yes it is Ivan, its from pigs that are fed with the whey of Parmigiano-Reggiano cheese, it adds a really great flavor. I really enjoy dry cured hams.
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.

In the US, it is common for factories that make snack foods to give the rejected product to the local pig farmers. So part of the diet for many pigs consists of potato chips, cookies, ding dongs... you name it. And we aren' talking about small quantities here either. When a place like Frito Lay dumps a batch, we are talking about a very large amount of product. Once upon a time, I was nearly buried by a mountain of rejected potato chips at a Frito plant. Those guys don't do anything in small quatities.

It makes me wonder what a fine prosciutto de Ding Dong might taste like.
 
  • #40


It makes me wonder what a fine prosciutto de Ding Dong might taste like.
I'd give it a try. A friend of mine compresses old potato chips in a press and makes fire starters from them. You would not believe how fast they catch.
 
  • #41


Math Is Hard said:
Wrap the prosciutto over a little ball of cantaloupe. That's how they do it here in civilized society. Some like to drizzle a bit of port over it.

This is indeed a very delicious idea! The salt of the prosciutto and the sweet of the melon are made for each other.
 
  • #42


Alright already with the effin' melons! Are you people okay? Cyrus, find yourself a nice cheese focaccia bread like this
focaccia.jpg


drizzle some extra virgin olive oil on it, lettuce, tomato, slices of prosciutto, and fresh slices of mozzarella=the best sandwich ever.

On a side note, did anyone else notice what spellcheck tries to turn prosciutto into?:smile:
 
  • #43


Monique said:
Yesterday I had poached pears for dinner, does that increase my status as a high-roller? :smile:

Id say that knocks your high-roller status up by roughly 3 points... :wink:
 

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