Prosciutto di Parma

OleBull · Post by **OleBull** » Tue Dec 06, 2011 17:48

I haven't been scornful toward anyone.

Sven

ssorllih · Post by **ssorllih** » Tue Dec 06, 2011 17:59

Then there should be no problems. Welcome to the forum.

story28 · Post by **story28** » Tue Dec 06, 2011 19:15

ssorllih wrote: You can use the methods to produce a dry cured ham and you may be able to come close in the result but as one post stated in another forum that sausageboy linked to me stated "I think that a good Tennessee dried country ham is just as good at a fraction of the cost". I have never tasted Parma ham and probably never will because it is out of my financial league.

Ross, just ask the person behind the counter sweetly for a sample, and they'll give you some prosciutto di parma.

I guarantee it. (Men's warehouse voice.)

ssorllih · Post by **ssorllih** » Tue Dec 06, 2011 19:31

Good Idea, Jason. Thanks.
About three weeks ago I took five pounds of pigs in blankets to a funeral reception and folks are still raving about them. They might be a good way to offer customer small samples. half the weight is bread.