Comments on: Prosciutto di Parma

By: Carmelita

Carmelita — Mon, 07 Dec 2009 08:05:16 +0000

Because it is Italy’s best known ham there is huge international demand for Parma ham.

This causes pressure to churn out more and more to meet the demands and as the scale of productions grows, the care taken and the ageing time reduce.

Sadly, much ( by no means all) Parma ham is not what it used to be. Though some is still superb.

Here in Italy many people prefer San Daniele, Carpegna or Modena ham these days: longer aged, smaller scale and above all far more consistently reliable quality and flavour.

By: Italy In SF » Best of the Bay, Italy in SF Style

Italy In SF » Best of the Bay, Italy in SF Style — Fri, 07 Aug 2009 01:28:43 +0000

[...] small silver-dollar sized breads served piping hot, to be eaten with affettati (sliced meats) like prosciutto, salame and mortadella. Did I mention the tigelle are “all you can eat”? The servers [...]

By: Italy In SF » 54 Mint, San Francisco

Italy In SF » 54 Mint, San Francisco — Mon, 20 Jul 2009 15:33:59 +0000

[...] place with hanging prosciutti and salami? Well, this is sure an attention catcher! So Amy and I headed out to the hippest new [...]

By: “Real” Food | Italy In SF

“Real” Food | Italy In SF — Tue, 16 Jun 2009 02:50:15 +0000

[...] foods I could easily track down to the last ingredients. Sure, I had salami and mortadella and prosciutto, which are technically processed foods, but they have been processed in the same way for centuries, [...]

By: Party Weotta Style (Part3) “Let there be food” « Weotta

Party Weotta Style (Part3) “Let there be food” « Weotta — Mon, 09 Feb 2009 23:14:46 +0000

[...] and parties, especially cured and force meats. Some of our favorites are Fra’Mani Salumi and prosciutto di-parma. If you have a Crockpot, homemade meatballs can be a fun addition as [...]

By: EB

EB — Fri, 24 Oct 2008 00:08:50 +0000

Oh yum. It’s like pork-a-palooza!

By: thepinkpeppercorn

thepinkpeppercorn — Wed, 22 Oct 2008 02:45:28 +0000

I loved visiting Parma – I think the prosciutto tour we took was my favourite tour EVER. (not that I like tours exactly) But WOW, I will never stop talking about the amazing smell….mmmm

By: kang

kang — Wed, 22 Oct 2008 00:30:03 +0000

informative post about parma ham, it’ll help me choose good parma the next time I do my groceries

Great post!

By: Gabi

Gabi — Tue, 21 Oct 2008 17:47:39 +0000

I love the racks of Prosciutto! Maestro Salatore indeed has success in his/her hands. Great post! Cheers! Gabi @ Mamaliga.com