Is Organic Market Prosciutto Worth the Splurge?

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Discussion Overview

The discussion revolves around the value and taste of organic market prosciutto, including comparisons to other meats and various serving suggestions. Participants share personal experiences, preferences, and culinary ideas related to prosciutto and other cured meats.

Discussion Character

  • Exploratory
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • One participant expresses strong enthusiasm for the taste of organic prosciutto, describing it as superior to filet mignon.
  • Questions arise about the preparation of prosciutto, with participants confirming it is cured, specifically through salt curing.
  • Some participants suggest creative pairings for prosciutto, such as wrapping it around cantaloupe or combining it with mustard and oil.
  • Disagreement exists regarding the superiority of prosciutto compared to bacon, with some asserting bacon is unmatched.
  • Another participant introduces the idea that jamon iberico may be superior to prosciutto, citing its longer curing process and unique pig diet.
  • Concerns about the legality and availability of jamon iberico in the US are discussed, with references to regulatory issues.
  • Some participants express strong aversions to melons, while others defend their pairing with prosciutto.
  • Comparisons are made between prosciutto and other meats like prime rib, with varying opinions on the best culinary experiences.

Areas of Agreement / Disagreement

Participants express a range of opinions on the taste and value of prosciutto compared to other meats, with no consensus on its superiority or the best way to enjoy it. Disagreements about the merits of bacon versus prosciutto also persist.

Contextual Notes

Participants reference specific brands and prices of prosciutto and jamon iberico, indicating a variety of experiences and expectations regarding quality and cost. The discussion includes personal preferences that may not apply universally.

  • #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.
 
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  • #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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