Giusi > wrote:

> Each proscoitto crudo from various regions has its own flavor. My favorites
> are San Daniele from Friuli-Venezia Giulia and Parma from you know where.
> They are less salty.

Ever tried culatello (di Zibello)? It can be sublime (and mighty
expensive). See
<http://www.consorziodelculatellodizibello.it/ita/consorzio.html>

Victor