"Rodney Myrvaagnes" > wrote in message
...
> On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:
>
> >Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
> >simply with mozzarella and bread. I've used it with chicken cordon bleu,
> >sandwiches and much more.
> >
> >Has anyone had the cured beef? I forget the name of it but it too is
great -
> >and a bit more expensive but well worth it.
> >
> Maybe you mean lachschinken? I may have spelled that wrong. It is a
> cave hung beef tenderloin that when sliced has a silky texture much
> like smoked salmon.
>
>

Since he seems to be in "Italian mode" perhaps he means bresciola
(spelling?), a lovely air-cured beef that is one of my favorites.

Peter Aitken