Author Topic: Prosciutto Di Parma.  (Read 101 times)

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Offline Gosseni

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Prosciutto Di Parma.
« on: July 14, 2014, 12:33:37 PM »
Nice to be able to import higher quality Prosciutto from Italy.
Kicks up that Prosciutto and Arugula technique a notch.

Offline Donjo911

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  • But I already done done it that way!
Re: Prosciutto Di Parma.
« Reply #1 on: Yesterday at 03:47:56 PM »
I viewed it just after you posted it.  I thought I'd wait to see what others would say first.

I'll just come right out with it:  Jealous of not only the Prosciutto Di Parma whole IN YOUR KITCHEN.  That's awesome in, and of itself.  But sakes man! You have the proper stand/cutter too.  Like I said - jealous. :o
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline Gosseni

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Re: Prosciutto Di Parma.
« Reply #2 on: Yesterday at 06:27:51 PM »
The USA finally eliminated the ban on importing these products. So getting them here affordably has never been easier. Salumeria.... Prosciutto.... All of it is a phone call or website away. That ham came in about 1/2  what you would pay per pound for equivalent quality. All good. So no need to be jealous. If I can do it anyone can. I hauled the holder back from Carrera. It took a while to get the slicing technique down. But it is worth it now. Thanks Donjo. Cheers.