Posted August 04, 2015
It's supposed to be very healty as well (again this applies to the good and expensive stuff), since it contains mostly unsaturated fats (CIS fat?), the good kind of fat, like those found in olive oil.
Crewdroog: jamon is not readily available in the states, where, b/c of the large Italian communities, prosciutto is. I was assuming it was on the same level too. Although now I want to try to hunt some down.
Now i'm trying to think if there is an american cured meat we are equally as passionate about that is our own. I'm not sure we do. that's sad. Well the supermarket cheap variety in which the pig is fed industrial feed and kept in pens instead of allowed to roam free and fed on acorns. Is pretty much like your standard prosciutto, bland and dry.
I saw some of that the last time I visited CostCo. Teriyaki flavoured.
Crewdroog: yeah, jerked meats (not the crap like slim jims and other stuff bought in the store) are really good and pricey if done right and locally. There is a butcher near me who makes amazing jerky, but it's not a year long process like jamon and stuff. maybe i'll start using buffalo and make the most 'merican cured meat evah. :) Never had beef jerky, I know what it is from movies, but have never tried it. I thought it was just smoked meat that keeps for very long and is tough to chew.
A year is only for the "white leg" stuff, (the cheap ones) the 80$ per pound stuff (black leg) is usually cured for no less than 30 months.
Now i'm trying to think if there is an american cured meat we are equally as passionate about that is our own. I'm not sure we do. that's sad.
I saw some of that the last time I visited CostCo. Teriyaki flavoured.
A year is only for the "white leg" stuff, (the cheap ones) the 80$ per pound stuff (black leg) is usually cured for no less than 30 months.
Post edited August 04, 2015 by j0ekerr
