I haven't been scornful toward anyone.
Sven
Prosciutto di Parma
Ross, just ask the person behind the counter sweetly for a sample, and they'll give you some prosciutto di parma.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.
I guarantee it. (Men's warehouse voice.)