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.
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.
? 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!
