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Yes, I am serious Where can I buy some excellent prosciutto here in New York?
you don't :-( unfortunately, most neighborhoods saw their italian deli's convert to ethnic fruit markets and minimarts past 30 years and the ones that remain are not good, because their clientele are millenial transplants who order "italian hoagies with pepperoni, ham, swiss cheese and mayo". i have found better proscuitto di parma in jersey in old school deli counters and the bronx. the proscuitto they carry at alot at the remaining places in manhattan are hit or miss, and sometimes not proscuitto di parma.. and most are hanging for who knows how long or chucked in refrigeration next to the other hams, and cross contaminated in flavor and scent and totally dried out. the problem with proscuitto di parma is storage, and delivery. it costs too much, the demand is low and they don't store it right at the deli's, so it tastes gross. that place on bleecker and the few in tourist trap little italy is awful. sandwich shops like alidoro or fiacco's, they make good sandwiches, but their proscuitto isn't proscuitto di parma, it's made somewhere in kansas but still called proscuitto. you have really one location. i have picked up good proscuitto di parma in eately but for an arm and a leg at $49/lb, and the hispanic worker slicing the proscuitto began cutting off the fat with a paring knife. i asked him "wtf are u doing?", he said trimming off the fat. ??!?!!?!
simply put, proscuitto di parma isn't a high demand item in nyc. most nyc italians i know don't eat it as proscuitto di parma is regional to northern parma region and venezia giulia and vast majority of ny italians are sicilian/calabrese who grew up on boar's head, pollyo and citterio.
you'd have better success ordering it from freshdirect, is how it is. they carry 24 month galloni soprano proscuitto. eately is good but jacked up in price, but you won't find them carrying anything good like pio tosini and if they do once a blue moon, you'll pay $120/lb.
all the higher end italian restaurants and pizzerias like difara import their proscuitto di parma directly from italy. there are only few wholesalers here who carry premium proscuitto di parma for deli consumers because of price, and storage difficulties. it goes bad quick if not stored right.
Last edited by ControlJohnsons; 10-26-2015 at 10:37 AM..
that's like wagyu kobe beef from oklahoma. a purist would find it hard to accept proscuitto from pennsylvania, and citterio proscuitto is generally what they use at deli sandwich counters in NYC. what you want to look for is the proscuitto di parma designation for the real thing.
i see kobe burgers are sold at red robins and frozen patties now at costco.
you don't :-( unfortunately, most neighborhoods saw their italian deli's convert to ethnic fruit markets and minimarts past 30 years and the ones that remain are not good, because their clientele are millenial transplants who order "italian hoagies with pepperoni, ham, swiss cheese and mayo". i have found better proscuitto di parma in jersey in old school deli counters and the bronx. the proscuitto they carry at alot at the remaining places in manhattan are hit or miss, and sometimes not proscuitto di parma.. and most are hanging for who knows how long or chucked in refrigeration next to the other hams, and cross contaminated in flavor and scent and totally dried out. the problem with proscuitto di parma is storage, and delivery. it costs too much, the demand is low and they don't store it right at the deli's, so it tastes gross. that place on bleecker and the few in tourist trap little italy is awful. sandwich shops like alidoro or fiacco's, they make good sandwiches, but their proscuitto isn't proscuitto di parma, it's made somewhere in kansas but still called proscuitto. you have really one location. i have picked up good proscuitto di parma in eately but for an arm and a leg at $49/lb, and the hispanic worker slicing the proscuitto began cutting off the fat with a paring knife. i asked him "wtf are u doing?", he said trimming off the fat. ??!?!!?!
simply put, proscuitto di parma isn't a high demand item in nyc. most nyc italians i know don't eat it as proscuitto di parma is regional to northern parma region and venezia giulia and vast majority of ny italians are sicilian/calabrese who grew up on boar's head, pollyo and citterio.
you'd have better success ordering it from freshdirect, is how it is. they carry 24 month galloni soprano proscuitto. eately is good but jacked up in price, but you won't find them carrying anything good like pio tosini and if they do once a blue moon, you'll pay $120/lb.
all the higher end italian restaurants and pizzerias like difara import their proscuitto di parma directly from italy. there are only few wholesalers here who carry premium proscuitto di parma for deli consumers because of price, and storage difficulties. it goes bad quick if not stored right.
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dean and deluca, soho
just picked up proscuitto di parma and san daniele this afternoon, excellent quality, and they slice it paper thin. they also had proscuitto toscano.
ceriello's, grand central station
eately, 200 5th ave
it's slim pickins in nyc.
avoid the rest of italian deli's downtown, ie faicco's, di palo's, they are a joke but good for eggplant and chicken "parmesan"
dean and deluca, soho
just picked up proscuitto di parma and san daniele this afternoon, excellent quality, and they slice it paper thin. they also had proscuitto toscano.
ceriello's, grand central station
eately, 200 5th ave
it's slim pickins in nyc.
avoid the rest of italian deli's downtown, ie faicco's, di palo's, they are a joke but good for eggplant and chicken "parmesan"
Funny how you'll call out any Italian deli downtown or in Brooklyn as a tourist trap, while repping Mike's deli, the biggest tourist trap of them all.
Paninio Rustico in Bensonhurst, they use the best ingredients, it's more of a cafe then a deli, but I'm sure they'll sell some or direct you to where you can buy the best!
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