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Potassium nitrate and sodium nitrate on aisle 5Originally Posted by Christofuh
i'd be really surprised if they didn't have jamon serrano ... that's really pretty common. i can readily understand, however, why they may not have jamon iberico or jamon iberico de bellota, which are harder to come by and, delicious as they are, ridiculously expensive.Originally Posted by foodguy
For awhile they stopped carrying proscuitto for the same reason and only had that awful La Quercia stuff. I don't know if that has changed. Unfortunately, they seem to rigidly apply a certain corporate code to ingredients that should be judged on an individual basis.Originally Posted by iammatt
you think la quercia is awful? huh?Originally Posted by foodguy
yeah, i'm afraid i do. it's got really great texture and i think it has good flavor. pretty easily the best american-made prosciutto i've had.Originally Posted by foodguy
it does have a fairly delicate flavor, but that's not a bad thing in my book. it almost reminds me of a pio tosini prosciutto from Parma, which is the best I've found imported to the US.Originally Posted by foodguy
have you gone to mccall's yet? i think i'm going to try the prosciutto they carry (la quercia) for that stuffed tomato recipe this weekend.Originally Posted by mharwitt
haven't been to mccall's yet, but that's the prosciutto mattie and i were discussing. please don't use it for cooking. the american stuff you get from trader joe's will be 99% as good for so much less money. and more important, really good prosciutto is something to be appreciated for itself ... it would be like putting rubber soles on a lobb (i really have only the faintest idea of what that means, but someone on the board was getting quite worked up about it the other day).Originally Posted by foodguy
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