Is Organic Market Prosciutto Worth the Splurge?

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A user enthusiastically shares their experience with a pack of paper-thin, salt-cured ham from an organic market, describing its mild saltiness and lingering taste as superior to filet mignon. The discussion quickly evolves into a debate about cured meats, with suggestions for pairing prosciutto with various foods, including cantaloupe and mustard. The conversation touches on the merits of different types of cured ham, particularly highlighting jamón ibérico, which has recently become available in the U.S. due to regulatory changes. Participants express their preferences for various meats, with some humorously debating the superiority of bacon over other options. The thread also includes playful banter about food pairings and personal tastes, particularly regarding melons and other ingredients. Overall, the discussion emphasizes the enjoyment of cured meats and creative culinary combinations.
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I bought a pack from the organic market by my house.

WOW WOW WOW. This is amazing.

http://pro.corbis.com/images/OF007280.jpg?size=67&uid=%7B0D49653C-5825-496F-B49A-A113C233E388%7D

Its paper thin slices of ham and is sooo good.
 
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Never had it before...is it cooked or raw?
 


cured
 


Cyrus said:
cured

Cured of what?
 


Like, as in salt cured?...
 


Yeah. Its very mild saltiness. And after you eat it, it leaves an after taste of ham and salt. Basically, you're left with this lingering taste of pefection. I would put this higher than a filet minon. I really enjoyed this taste, and no where near the cost of filet.

this is the brand:

http://www.applegatefarms.com/products/Details.aspx?ProductID=167

Go out and buy this stuff if you can find it. It's about $5-7 a pack.
 
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Sounds yummy. :-p
 


Cyrus said:
I would put this higher than a filet minon.

Oh, no. What you really need is filet mignon wrapped in prosciutto. ;)
 


I sometimes forget that not all people are wogs :P
 
  • #10


Ben Niehoff said:
Oh, no. What you really need is filet mignon wrapped in prosciutto. ;)

Definitely sounds better than bacon.

Edit: http://www.scrippscollege.edu/students/dining-services/filet-mignon.php
 
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  • #11


TheStatutoryApe said:
Definitely sounds better than bacon.

Whoa, now! That's going a bit overboard. Nothing is better than bacon. :-p
 
  • #12


Danger said:
Whoa, now! That's going a bit overboard. Nothing is better than bacon. :-p

Lol.. Then maybe a filet mignon wrapped in prosciutto and bacon?
 
  • #13


TheStatutoryApe said:
Lol.. Then maybe a filet mignon wrapped in prosciutto and bacon?
That works for me. :biggrin:
 
  • #14


Why not just bacon wrapped in bacon? Or just buy the uncut bacon, cook and eat it like a steak?
 
  • #15


Wrap the prosciutto over a little ball of cantaloupe. That's how they do it here in civilized society. Some like to drizzle a bit of port over it.
 
  • #16


That's all well and good, except for the melon part. That **** would gag a maggot. You call that civilized?
 
  • #17


Try it. Honeydew melon is also quite good.

(I haven't tried it with port, though)
 
  • #18


Vanadium 50 said:
Try it.

Not a chance. Melons are like cranberries or milk to me; if I taste any of them, I immediately start puking my guts out.
 
  • #19


No one loving melons is good to make friends with, this is a supertition!
It is said that they don't behave better to people around, relatives than the juicy fruits. Yes there are people like that
 
  • #20


I just ate anothe slice of prosciutto and I...

https://www.youtube.com/watch?v=4pXfHLUlZf4
 
  • #21
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  • #22


I wish. We would argue for half an hour over saving a penny. AYE gimmeda penny off the sale. Ima good customerrrrrr.

Whatdo I look like to you man? I have my children to feedd ahhh! Buy it or get outttt-aah.

(Cue in hand gestures)
 
  • #23


Math Is Hard said:
Wrap the prosciutto over a little ball of cantaloupe. That's how they do it here in civilized society. Some like to drizzle a bit of port over it.

I was just going to suggest that :biggrin: instead of the port you can also mix very sharp mustard with some oil and eat that with the prosciutto-wrapped cantaloupe together with some sprigs of this: http://images.google.com/images?um=1&hl=en&client=safari&rls=en&q=tuinkers&btnG=Search+Images (tuinkers, don't know the translation). We used to eat that for diner on a baguette with some butter.
 
  • #24


Monique said:
I was just going to suggest that :biggrin: instead of the port you can also mix very sharp mustard with some oil and eat that with the prosciutto-wrapped cantaloupe together with some sprigs of this: http://images.google.com/images?um=1&hl=en&client=safari&rls=en&q=tuinkers&btnG=Search+Images (tuinkers, don't know the translation). We used to eat that for diner on a baguette with some butter.

I translated the danish wikipedia website for tuinkers... seems to be spouts from the cress family. Sounds tasty to me!
 
  • #26


Despite what the Italians say, everyone else knows that the Spainairds actually make the best cured hams in the world. Proscuitto is good, but next time try some jamon iberico. It was just legalized in the US. Although it is $99 a pound, you only need about a quarter pound or less. Jamon iberico is leaps and bounds above prosciutto. Jamon iberico is cured for much longer than Italian proscuitto. The breed of pig is also very special and is only fed a diet of acorns its entire life.
 
  • #27


gravenewworld said:
Despite what the Italians say, everyone else knows that the Spainairds actually make the best cured hams in the world. Proscuitto is good, but next time try some jamon iberico. It was just legalized in the US. Although it is $99 a pound, you only need about a quarter pound or less. Jamon iberico is leaps and bounds above prosciutto. Jamon iberico is cured for much longer than Italian proscuitto. The breed of pig is also very special and is only fed a diet of acorns its entire life.

ooooooooo. I am going to have to try and find that now. Why wouldn't it be legal in the past?
 
  • #28


Cyrus said:
ooooooooo. I am going to have to try and find that now. Why wouldn't it be legal in the past?

Because of red tape BS. It wasn't approved by the USDA until about 1-2 years ago. Although it was approved for sale in the US, you aren't finding Jamon Iberico until now in the US because of the very tight supply and the very long curing process it takes to make jamon iberico. Spaniards have been eating cured hams for centuries and millions of tourists eat Spanish jamon every year, so you don't have to worry about the safety. Only about 1 to 2 vendors in Spain can legally sell jamon iberico to the US, which is a shame, since those vendors don't even supply the US with the best quality of jamon iberico. If you ever get a chance to go to Spain these are common sites:

IMG_1749.jpg


2639918377_a9a7e93618.jpg
jamon.jpg

Spaniards definitely are the foremost experts on cured meats.
 
  • #29


Danger said:
Not a chance. Melons are like cranberries or milk to me; if I taste any of them, I immediately start puking my guts out.

I agree. I don't like most melons myself. Watermelon is good but other than that I don't think I have ever tried one I like.
 
  • #30


it better be good at $80/lb. never tried this stuff. but comparing it to mignon doesn't tell me much, as there are better things, like prime rib. even the fat on prime rib is tasty, it is the food of the gods. just add asparagus and wine or a fine ale like Bass and you've got the best civilization has to offer.
 
  • #31


Proton Soup said:
it better be good at $80/lb. never tried this stuff. but comparing it to mignon doesn't tell me much, as there are better things, like prime rib. even the fat on prime rib is tasty, it is the food of the gods. just add asparagus and wine or a fine ale like Bass and you've got the best civilization has to offer.

Thats a very true statement. I've found that almost all slow roast meats tend to taste 10x better than steak. I honestly don't understand the fuss in the USA about STEAK. It's really a cheap and dirty way of cooking.
 
  • #32


Monique said:
I was just going to suggest that :biggrin: instead of the port you can also mix very sharp mustard with some oil and eat that with the prosciutto-wrapped cantaloupe together with some sprigs of this: http://images.google.com/images?um=1&hl=en&client=safari&rls=en&q=tuinkers&btnG=Search+Images (tuinkers, don't know the translation). We used to eat that for diner on a baguette with some butter.

High-rollers eh :bugeye:? How about slapping a quarter pound of it along with some crushed up potato chips on some white bread? Thats what I call a delicious meal!
 
  • #33


You could also wrap it around a bread-stick.

Or if you can get past the smell, as I have recently learned to, proscuitto, bresaola, and other nice things with raclette are good in cold weather.
 
  • #34


NBAJam100 said:
High-rollers eh :bugeye:?
Yesterday I had poached pears for dinner, does that increase my status as a high-roller? :smile:
 
  • #35


Monique said:
Yesterday I had poached pears for dinner, does that increase my status as a high-roller? :smile:

No, but if fires your 'weirdo' status up a notch.
 
  • #36


While in Europe, Tsu and I got hooked on Parma ham, which I think is a type of prosciutto ham. Great stuff!
 
  • #37


Yes it is Ivan, its from pigs that are fed with the whey of Parmigiano-Reggiano cheese, it adds a really great flavor. I really enjoy dry cured hams.
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.
 
  • #38


hypatia said:
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.

Unions ruin everything don't they. :rolleyes:
 
  • #39


hypatia said:
Yes it is Ivan, its from pigs that are fed with the whey of Parmigiano-Reggiano cheese, it adds a really great flavor. I really enjoy dry cured hams.
Smithfield ham use to be the best ham sold in the US. But they no longer raise the hogs on peanuts, and the ham is just not the same.

In the US, it is common for factories that make snack foods to give the rejected product to the local pig farmers. So part of the diet for many pigs consists of potato chips, cookies, ding dongs... you name it. And we aren' talking about small quantities here either. When a place like Frito Lay dumps a batch, we are talking about a very large amount of product. Once upon a time, I was nearly buried by a mountain of rejected potato chips at a Frito plant. Those guys don't do anything in small quatities.

It makes me wonder what a fine prosciutto de Ding Dong might taste like.
 
  • #40


It makes me wonder what a fine prosciutto de Ding Dong might taste like.
I'd give it a try. A friend of mine compresses old potato chips in a press and makes fire starters from them. You would not believe how fast they catch.
 
  • #41


Math Is Hard said:
Wrap the prosciutto over a little ball of cantaloupe. That's how they do it here in civilized society. Some like to drizzle a bit of port over it.

This is indeed a very delicious idea! The salt of the prosciutto and the sweet of the melon are made for each other.
 
  • #42


Alright already with the effin' melons! Are you people okay? Cyrus, find yourself a nice cheese focaccia bread like this
focaccia.jpg


drizzle some extra virgin olive oil on it, lettuce, tomato, slices of prosciutto, and fresh slices of mozzarella=the best sandwich ever.

On a side note, did anyone else notice what spellcheck tries to turn prosciutto into?:smile:
 
  • #43


Monique said:
Yesterday I had poached pears for dinner, does that increase my status as a high-roller? :smile:

Id say that knocks your high-roller status up by roughly 3 points... :wink:
 

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