? about prosciutto-I tried it for the first time today, and am I missing something? It was imported

D

dawnnys

Well-known member
but not so good... is it supposed to be moist and gummy?! I then tried a cheaper brand, but that one was tough and dry. The place was well-known imported foods shop. Is it uncooked (the first one sure tasted like it!)? Probably smoked, like ham? Did I eat raw pork? Eewww. Maybe it's an acquired taste?

 
Dawn, prosciutto is dry-cured ham. I've tried a cheaper brand to taste and I didn't like it

either. I did buy about 7 ultra thin slices of prosciutto di parma which is the very best for wrapping around grilled shrimp and it's very good in my opinion. If your first taste of the expensive prosciutto was moist and gummy, that doesn't sound like the prosciutto di parma unless it was off in my opinion. The di parma is the real McCoy and shouldn't taste like yours did and it is to be sliced ultra thin.

Next time you try, make sure it is prosciutto di parma and not a cheap knock-off.

 
America's Test Kitchen on PBS reviewed prosciutto today! they like the imported Parma the best.

I like to chop it with sun dried tomatoes and use it as a pizza topping.

 
Thanks for the input, but is it supposed to be gummy? Is it raw pork? And the

first brand I tasted was Parma... gummy and chewy. Is that what the consistency is supposed to be like? I had no idea it was raw - cured, but still raw... no thanks if this was a true representation of prosciutto.

 
I see this article from ATK, but they don't say

which brand was the taste-test winner (from Iowa). Does anyone know?

Prosciutto

From Season 9: Bringing Home Italian Favorites
Overview: Americans have long looked to Italy for the best prosciutto. After all, Italy invented the method used to produce this salt-cured and air-dried ham. So when we heard about a new prosciutto on the market crafted not in Italy but in Iowa, we were more than curious.

Tasted side-by-side with prosciutto di Parma and prosciutto San Daniele, both of which are crafted under the strict specifications of two Protected Designations of Origin (PDO), the newcomer from Iowa was the hands-down winner. But the other domestic brands we tasted simply aren’t worth buying.

 
yes, I think you could call it somewhat "gummy". I grew up eating the real black forest ham, and it

is very much like the prosciutto---very thin and can be tricky to eat---my uncle almost choked on some as a child because you really have to chew it well because of its almost silken chewy texture.

 
Imported from where?

If you had real prosciutto and had never tasted it before it should have changed your life. Like a mysterious perfume you've never smelled before. It should have been shaved into paper thin slices that literally melted on your tongue.

There are just too many charlatans trying to make a fast buck selling drege and pretending it's a classic product.

If you had had real prosciutto, you would have known it.

 
It's an Italian import store that's been around since before I was born. I trust

that it was authentic, and I saw the "di Parma" name stamped on the side of the pig's leg... I guess I just don't like it all that much. I was expecting it to have the texture of ham, and it was like raw meat, which is basically what it is. It was sliced very, very thin - you could almost see through it.

I don't suppose I'd like caviar or sushi (non-vegetarian) either, although other people rave about them. There's just something about the texture...

Update - I did go back today and tried their di San Daniele brand... it still had that same texture, but it had a very nice, nutty flavor. I bought 10 slices, which just about broke the bank, ;o) but will be something different for New Year's Eve, with figs and pears, Chablis, some kind of cheese (suggestions?), and the Rooster crackers I'm hearing so much about lately!

I can always make chicken saltimbocca with the slices if I change my mind.

 
Interesting, Sandy. The only thing I didn't like about the di Parma was the texture, which

I guess is typical... chewy and gummy. Ok, I'll stop saying gummy ;o) The third one I tried (Daniele) was still chewy, but very good flavor, sweet and nutty.

 
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