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Home Cooking

What to do with prosciutto?

alfredck | May 1, 201405:10 PM     60

I picked up some prosciutto at Benton’s Smoky Mountain Country Hams, Madisonville, Tenn.

http://www.nytimes.com/2010/05/23/t-m...

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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