I picked up some prosciutto at Benton’s Smoky Mountain Country Hams, Madisonville, Tenn.
Since you can only get it in Tennessee (they can't ship the prosciutto, presumably for heath code reasons) and being the glutton I am, I bought way too much.
The first servings were delicious, but I unfortunately am a salt wimp. I can still feel the salt burn on the roof of my mouth. Any suggestions on ways to tame this? Any produce/fruits in season in the Bay Area that might complement the pork?
(BTW I also had country ham for the first time--salty and funky, not for the faint of heart).
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