"ViLco" > wrote in message
...
> brooklyn1 wrote:
>
>> Very culinarilly ignorant... cooking prosciutto ruins it, frying
>> destroys it. And prosciutto is not smoked so it can't work for a
>> BLT. Prosciutto is all about texture and visual/presentation, it has
>> no distinguishing flavor of it's own, it takes on the flavor of
>> whatever it's paired, prosciutto is the dago tofu of ham.
>
> Instead of buying crap-ham and then whine, fork out the money for a good
> one.

I do buy good ham, but I don't buy prosciutto, I don't like it and it's
certainly not worth the big bucks. I'm not a big fan of cured ham anyway,
for my money cured ham is a waste of fresh ham... it came about because
folks had a glut of pork but had no refrigeration, and was far less labor
intensive than preparing fermented sausage. When I'm in the mood for cured
meat I'd much rather something that also tastes good, like a fine Genoa
salami, a sopressata, a mortadella, even a good tube steak is a better
choice than prosciutto, at least tube steak is smoked... I'd much rather
spend $7/lb on quality natural casing tube steak then $20/lb on prosciutto
that's really just a form of decorative salt and fat. Italy is noted for
some fine cured meats but prosciutto is not one. I spend a lot of money on
quality cold cuts but cured ham is not one of my favorites, and I don't buy
prosciutto... I think Spam is a much better choice, it's tastier, makes a
good sandwich, can be cooked, and used in many recipes... prosciutto is
really like wrapping paper, makes simple foods look nice, and adds calories
is all.

> You're right, anyway, about frying prosciutto: it's nonsense, ruins it and
> makes it way too salty.
>
>
I don't care that proscuittos have pedigrees and fancy schmancy labels and
packaging, they are all no more tasty than chewing salt pork. I've been to
affairs where proscuito is served wrapped around melon and asparagus, I peel
it off and leave it behind... to me it's as an inedible garnish as the wax
on cheese. Uncooked bacon is a better choice, at least it's smoked, and
slab bacon can be sliced just as thin