Theron wrote:

> I was about to mention the same book, Bertolli's "Cooking by Hand". It was
> in our local library, and may be in yours. I haven't ever tried anything
> like this. If I did, I'd make sure I'd done my research about nitrites and
> nitrates, particularly PPM and the risk of cancer.. Proscuitto Parma uses
> only salt. Paul Bertolli cures with instacure.
>
> Good Luck, Let us know what you do.


The nitrate/nitrite issue isn't a big deal. If you don't want to use any,
just leave it out. There's no recipe conversion necessary. Though none
of the hype and scare stories about nitrates have any real scientific
basis.

The only issue that has even a hint of validity is nitrosomine formation
caused by high heat cooking.

So. Eat your prosciutto raw, instead of using the age old, traditional,
deep fried approach.

--
Reg