Comments on: Italy Day 8: prosciutto porn

By: Simona

Simona — Mon, 04 Aug 2008 14:54:57 +0000

San Daniele is my favorite prosciutto. Great photos!

By: Terry Hughes

Terry Hughes — Sat, 02 Aug 2008 22:05:14 +0000

i was in s. dano a few days ago. couldn’t get over the DEGUSTAZIONE signs for prosciutto.

Nah, I wasn’t in the mood.

By: David McDuff

David McDuff — Sat, 02 Aug 2008 15:12:58 +0000

That gnocchi looks drop dead delicious, Jeremy. Great idea, serving it a frico. Cool post.

By: tracie b

tracie b — Sat, 02 Aug 2008 12:21:45 +0000

i went to san daniele in feb ’06 for my foodie pellegrinaggio…i thought i knew how good prosc san dan was, until i tasted it there. seriously, they keep the best stuff for themselves. it was tender and briny and floral and nutty–mamma mia! oh and the frico, i’m still digesting it.

totally worth it.

i didn’t get to try the tazzelenghe, never found it by the glass (i tried!), but we made it through all of the other autoctoni in one hazy afternoon in some little wine bar in the borgo. thanks for the pics!

By: adrian

adrian — Sat, 02 Aug 2008 06:02:49 +0000

I remember being inside the Pio Tosini prosciuttoficio in Langhirano, and being inside a room the size of an aircraft hanger with 50,000 curing prosciutti, and then with my jaw dropping, being told there was another curing room next door with 50,000 more. The smell was not to be believed, but definitely then I realized Prosciutto di Parma, while prized, is an industrial product. I don’t believe San Daniele is produced on the same scale but it still is big business (especially if you saw their very visible sponsorship of Salone del Gusto 2006). Most of the pigs for Parma prosciutto are standard “large white” and while visiting a particular pig breeder in the Bassa Parmense, I read the ingredients on the side of a feed bag…GMO grain (can’t remember if corn or soy) from Iowa. It’s something to chew on while chewing on your next slice of prosciutto…what did this beautiful animal eat before becoming a cold cut. The true cured meat artisans are the culatello makers of Zibello and Polesine Parmense, who only use free ranging pigs.

By: Sonadora

Sonadora — Sat, 02 Aug 2008 03:05:57 +0000

That lunch looks absolutely to die for fabulous. I’m drooling looking at it.

By: Joe Manekin

Joe Manekin — Sat, 02 Aug 2008 00:33:50 +0000

Wow, that really is some prosciutto porn! Gnocchi served over the frico looks ridiculously good. You should definitely consult with bands and teach them how they need to be touring.