There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour. ~wikipedia
I don’t recall the first time I had prosciutto, but I do recall being very impressed with the aged ham. It is usually slice very thin and has a wonderful pink color. I tend to like prosciutto on pizza and it is pretty good wrapped around a fig or drapped over a slice of melon.
It can be a bit on the exspense side. Unless you happen to be a cheapskate like myself-then you just buy it when you find it on sale. Or you could frequent food salvage places, where you can find all manner of things you would find in a supermart for a prices that are often a lot less than the supermart charges. That is if the items are things the people setting the prices are not familar with-thing like panchetta, mortadella, cappacola, and Prosciutto de Parma.
Well, it says Prosciutto de Parma on the label and it has a brand on the back, though I can’t really make much sense of it. The label says that it’s a little over 16 pounds. It also a number of round tags, much like the ones seen in the video below. Going to somewhere like Whole Foods or Central Market, a Prosciutto de Parma ham is sold by the pound-for about $25 a pound. You can find 16 pound Prosciutto de Parmas online for about $250.
My Prosciutto de Parma cost a little over $16 and was being sold for a $1 a pound. How cool is that?
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Very informative..Trying to find Prosciutto di Parma in Pasadena ca area…..or Los Angeles, also looking for Culatello di Zibello…thank you, olaug