One day last week I was hungry around lunchtime and, since my kitchen was pretty bare of anything outside of booze and condiments, I walked over to a nearby deli to pick up something quick to eat. A packet of mozzarella cheese sticks wrapped in slices of prosciutto caught my eye — because it’s goddamn delicious — so I picked it up and returned home. As I reveled in the joy of consuming my tasty lunch, a thought hit me: Why is prosciutto not more popular?
I can still remember the first time I had prosciutto. It was not long after I’d moved to New York back in 2002. I was at a big, traditional Sunday dinner in the home of an Italian family I’d become friendly with. When the father placed a plate in front of me piled high prosciutto I’d honestly no idea what it was.
“What is it?” I asked.
“Just eat some,” he replied.
I did and my life has not been the same since. Have you had prosciutto? It’s like ham and bacon had sex and birthed a delicious meat offspring.
Seriously, why the hell is prosciutto not more popular, especially on the internet, where meats and people who love meat are wildly celebrated? Why doesn’t prosciutto enjoy the same status among varieties of pork meat as, say, bacon? Why isn’t there a Parks and Recreation storyline dedicated to Ron Swanson smoking his own prosciutto. I contend that it’s just as delicious, much less messy and requires no cooking. You can eat it straight out of the packaging it comes in at the grocery store!
And no, in case you’re wondering, I am not in the back pocket of big prosciutto. I’m just a man who knows injustice when he sees it and tries to right wrongs when he can. And I will not stop until there’s also a GIF of a smiling girl holding a baby pig with “PROSCIUTTO!” flashing across it.
Sometimes you just have to take a stand, man!
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I guess it’s the most underrated nationally and all, but as a dude who grew up around a bunch of South Philly Italians (and wannabe Italian as well, like my father), prosciutto is a bit overexposed. I prefer a good sopressata or capicola (or gabbaghoul to you Sopranos nuts).
But yeah, it is pretty delicious.
Agreed on the sopressetta and capicola.
I would assume cost to be a contributing factor. Which I would say is also the reason Serrano Ham isn’t more popular as well.
Bagina is right, that shit is expensive. (but so, so good)
I have paid up to $25 a pound for the prosciutto.
And like masturbation, too much of it will make you go blind.
Seriously, though. It’s the best. I will fight for this.
SO GOOD.
That Italian place in the Time Warner Building at Columbus Circle has a prosciutto and cheese dumpling appetizer that is seriously one of the greatest things in the history of ever.
A Voce! That’s it.
I’VE BEEN THERE AND HOLY SHIT YES!!!
If I still lived there, I’m afraid I’d get fat and/or go broke from eating that every week. So. Effing. Good.
Prosciutto is awesome. So is Iberico ham
I had prosciutto and melon at a brunch. That is a pretty awesome combo of salty and sweet.
Mind. Blown.
I’m totally doing that today.
Prosc is amazing with cantaloupe or mango. Had some with fresh off the tree mango….will never forget how good that was.
This article really applies to pretty much any properly cured, well aged ham. PROsciutto is probably just the best known. They’re all damn good. And get REALLY expensive, so I’ll still be sticking with bacon 99% of the time.
Prosciutto, mozzarella, and fig preserves on a baguette.
YOU’RE WELCOME.
Hey why don’t you go back to judging people in the Whole Foods parking lot who didn’t bring their own reusable bags ya damn yuppie?
Please, I would never do that.
I judge people who go to Whole Foods instead of the local organic co-op and who don’t have a CSA share.
My favorite song while I’m picking some humbolt fog: [youtube.com]
Norwalk, Iowa (where they raise/make La Quercia) is less than 3 hours from my house. It is nearly a daily battle to keep from making the drive to hug them. Luckily, I can get their amazing prosciutto at my local grocery store.
Now you just have to say it with an Italian accent and you’ll be well on your way of convincing everyone you know you are a well rounded and knowledgeable food enthusiast.
Chevre (goat cheese to you heathens) on toast with raw honey.
Prosciutto is fantastic. Let’s just keep it hipster and not talk about it too much so I can buy more shitty, large-framed glasses from my local CVS and say most people wouldn’t know about it.
This is what you’re gonna do:
1 – Hammer out a boneless, skinless chicken breast until it’s uniformly thin
2 – Place a slice of provolone cheese on it
3 – A couple pieces of basil
4 – Two slices of prociutto
5 – Roll it up and tie it with baker’s twine
6 – Pan fry it in butter and oil until all sides have a nice buttery brown crust
7 – Oven at 375 for 25 minutes
It’s awesome.