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Prosciutto Question

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Prosciutto Question

twodales | Sep 6, 2006 09:02 PM

I am wondering if anyone out there can help clarify a question for me. When I was recently in Italy I had wonderful prosciutto with melon. The texture was different than what I have been used to here in the States. I put it down to freshness but I've recently purchased a Prosciutto from Daniele which had a similar flavor and texture.
The "typical" prosciutto I've had here has a somewhat unpleasant, stringy texture and a rather strong, not always enjoyable, flavor. The other type is a bit more delicate like a thinly-sliced ham and has a more subtle flavor. Has anyone else experienced this? What do you make of it?

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