U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 05-23-2014, 09:09 AM
 
9,905 posts, read 12,980,778 times
Reputation: 5464

Advertisements

I've had prosciutto at Italian restaurants as an appetizer and loved it.

I then had some I bought with my other weekly Boars Head cold cuts, and it made me gag.

I guess I only like the good stuff.
Reply With Quote Quick reply to this message

 
Old 05-23-2014, 09:28 AM
 
Location: Jollyville, TX
3,704 posts, read 9,099,206 times
Reputation: 4068
My first experience with it was at a cooking class where they made chicken saltimbocca. I loved it so much, I made up my own recipe using prosciutto inside a stuffed chicken breast. My sister came to visit and I told her I was going to make it for her and she said she had a similar recipe and would make her verison for me. What she did was amazing. She wrapped the prosciutto on the outside of some boneless things and sauteed in a pan. The prosciutto magically sticks to the chicken and you get this kind of crispy effect. It is pricey so I don't buy it often but I usually buy the prepackaged slices. I wouldn't trust the HEB to slice it thin enough for my preference.

Last edited by Moonlady; 05-23-2014 at 09:56 AM..
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 09:39 AM
 
4,940 posts, read 4,646,736 times
Reputation: 9176
The downstairs kitchen of my grandparents' house always had salami, pepperoni, prosciutto, provolone, and garlic hanging on the back wall. There was a barrel or two of vino fermenting in the back room.


If I think about it real hard, I can smell it right now.
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 10:00 AM
bg7
 
7,698 posts, read 7,635,977 times
Reputation: 14991
Quote:
Originally Posted by P47P47 View Post
The downstairs kitchen of my grandparents' house always had salami, pepperoni, prosciutto, provolone, and garlic hanging on the back wall. There was a barrel or two of vino fermenting in the back room.


If I think about it real hard, I can smell it right now.
Garlic? Wine!?
What snobs
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 10:14 AM
Status: "Gone hunting until December!" (set 25 days ago)
 
Location: Lost in Montana *recalculating*...
10,948 posts, read 14,598,176 times
Reputation: 11405
Mmmm, prosciutto and provolone stuffed cherry peppers lightly seasoned with olive oil and sea salt roasted on a grill along side stuffed shrimp with a nice cold Scottish Ale. Mmmmm...
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 10:38 AM
 
5,413 posts, read 4,820,098 times
Reputation: 9351
Quote:
Originally Posted by Not_liking_FL View Post
Mmm, prosciutto. The reason it's so expensive is the long curing process. It taste a lot like country ham to me, just sliced very thin.
Prosciutto (which I like) is not like country ham(which I don't like) at all. Differnet texture, not near as salty.....about all they have in common is that they are dry cured.
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 10:46 AM
 
Location: Wake County, NC
2,983 posts, read 3,634,515 times
Reputation: 3503
Quote:
Originally Posted by ScarletG View Post
Prosciutto (which I like) is not like country ham(which I don't like) at all. Differnet texture, not near as salty.....about all they have in common is that they are dry cured.
And they're are both ham.

The taste is similar to me. I know they are different, though.
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 11:10 AM
 
Location: Whittier
3,007 posts, read 4,873,036 times
Reputation: 3025
Speck (if anyone is wondering) is pretty much the same thing as well.

I actually love Prosciutto. My wife and I will get some along with some other salami, cheese and crackers, and call that dinner.
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 11:12 AM
 
4,940 posts, read 4,646,736 times
Reputation: 9176
Quote:
Originally Posted by bg7 View Post
What snobs

No doubt.

I'm sure my grandfather felt particularly snobbish when he was on the other side of that wall, in the garage part of the basement, standing under the shower head in the corner so he could wash off all of the coal dust before coming into the house.
Reply With Quote Quick reply to this message
 
Old 05-23-2014, 11:21 AM
 
Location: Staten Island, NY
6,482 posts, read 5,970,423 times
Reputation: 6939
Quote:
Originally Posted by harhar View Post
Speck (if anyone is wondering) is pretty much the same thing as well.

I actually love Prosciutto. My wife and I will get some along with some other salami, cheese and crackers, and call that dinner.
Speck, unlike prosciutto, is smoked. (Some more than others.) There's also Schinkenspeck.

On Schinkenspeck - Schaller & Weber



My sincere advice to the prosciutto eating public: Get the best prosciutto you can afford, have it sliced razor thin, and whatever you do, do NOT trim off the fat; the fat is as much a part of the experience as the lean. You can try wrapping fresh fig halves in prosciutto. Wash it down with a nice off-dry Riesling.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:


Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top