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rafaelissimmo

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Posted Reply with quote  #1 
Many of us like to pair fresh figs with prosciutto. There are many brands or types of salt cured hams. Here is my "imho." Prosciutto Toscano is probably the saltiest of all cured hams. This makes it the ideal partner for a fresh, sweet fig. Prosciutto di Parma is a sweeter ham. Not bad. But Prosciutto Toscano is a great match and is quite flavorful as well. Read more about it here:

http://www.saveur.com/article/One-Good-Find/Prosciutto-Toscano-DOP

And here:


http://www.prosciuttotoscano.com

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Joe_Athens1945

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Posted Reply with quote  #2 
Reaching back into my heritage, I think the best of antipasto for me has always been prosciutto and figs served over crusty unsalted Italian bread , made in your own oven. Prosciutto imported from Parma in Tuscany is unquestionably the Rolls Royce of air cured hams, bar none. The heavy salt taste of the ham, thinly sliced, paired with the sweetness of the fig and the balance of the bread is a dish from heaven.

Try it on your patio on a summer's evening followed by a shot of Limoncello. Your cares will go away!

Per tutti noi il cui patrimonio è da un paese Mediterranea, possiamo dire insieme: Una faccia, uno stomaco! "  :-)


Joe Figs-and-prosciutto3.jpg 

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Ampersand

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Posted Reply with quote  #3 
Jeez....I started here learning there's a whole world of figs. Now you tell me there's a whole world of prosciutto?!
rafaelissimmo

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Posted Reply with quote  #4 
Joe, bellissimmo piatto di salumi e fichi!
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RichinNJ

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Posted Reply with quote  #5 

Fermín Jamón Ibérico de Bellota 
RichinNJ

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Posted Reply with quote  #6 
http://www.nytimes.com/2011/11/02/dining/top-spanish-ham-makes-it-to-the-united-states.html?_r=0
Joe_Athens1945

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Posted Reply with quote  #7 
Quote:
Originally Posted by RichinNJ

Fermín Jamón Ibérico de Bellota 



No question, Fermín Jamón Ibérico is also one of the finest hams in the world as well. Aged 4 years, no?
Fermín Jamón Ibérico.png 

As I said above...in Italian...One Face, One Stomach!  :-)

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rafaelissimmo

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Posted Reply with quote  #8 
Rich there is no question the Bellota ham is the best cured ham on the planet but it costs about $150 a pound so please do not be ridiculous. For the everyday working stiff like myself, I'll take prosciutto Toscano @ $20 a lb.
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Dave

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Posted Reply with quote  #9 
check this place out I log in once and a while and dream 

http://www.mandicplace.com/default.aspx
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RichinNJ

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Posted Reply with quote  #10 
Quote:
Originally Posted by rafaelissimmo
Rich there is no question the Bellota ham is the best cured ham on the planet but it costs about $150 a pound so please do not be ridiculous. For the everyday working stiff like myself, I'll take prosciutto Toscano @ $20 a lb.


You can get a whole Serrano ham at a local Portuguese market bone-in for under $4/lbs here in NJ. I cannot buy that too often since it's so good I have a problem not picking at it until it's gone :)

Btw I buy Prosciutto di Parma® most times.
RichinNJ

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Posted Reply with quote  #11 
Quote:
Originally Posted by Dave
check this place out I log in once and a while and dream 

http://www.mandicplace.com/default.aspx


Wow awesome
rafaelissimmo

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Posted Reply with quote  #12 
Rich Serrano ham is standard fare, totally different from Iberico de Bellota.
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Adolfo

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Posted Reply with quote  #13 
I love my Parma...used to get it for $10 a pound in Astoria, NYC. Down in NC its like $20...nuts...make a hole stuff the fig with goat cheese or feta, then wrap it in proscuitto and cook it of the grill on high for 2-3 minutes on high, flip once for another 2 minutes...heaven...first had that over 60 yrs ago...
Adolfo

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Posted Reply with quote  #14 
Quote:
Originally Posted by Joe_Athens1945
Reaching back into my heritage, I think the best of antipasto for me has always been prosciutto and figs served over crusty unsalted Italian bread , made in your own oven. Prosciutto imported from Parma in Tuscany is unquestionably the Rolls Royce of air cured hams, bar none. The heavy salt taste of the ham, thinly sliced, paired with the sweetness of the fig and the balance of the bread is a dish from heaven.

Try it on your patio on a summer's evening followed by a shot of Limoncello. Your cares will go away!

Per tutti noi il cui patrimonio è da un paese Mediterranea, possiamo dire insieme: Una faccia, uno stomaco! "  :-)


Joe Figs-and-prosciutto3.jpg 
Only thing missing from that sandwich is a nice slice of sharp provolone...dont forget the oil and vinegar...dreaming about Sal's deli on 23rd ave
rafaelissimmo

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Posted Reply with quote  #15 
Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).
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ohjustaguy

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Posted Reply with quote  #16 
The Costco's here in San Jose have had this lately: It's 50$ lb for the sampler and 80$ for the ham. It's sliced thin though so you can get a taste of this stuff in the package for 20-30$, very good. Iberico-De-Bellota-Sliced-Ham-Sampler-Costco-2.jpg 

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rafaelissimmo

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Posted Reply with quote  #17 
That is a great sampler, must be delicious!
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jerrybrother83

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Posted Reply with quote  #18 
If I can ask a silly question. If I were to order an $80 ham and have it sent to good ole Louisiana does it need to be refrigerated after I slice off of it. How long would it last in or out of the refrigerator after being cut on.
thanks
rafaelissimmo

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Posted Reply with quote  #19 
I can safely say that any ham, cured or not, should be refrigerated or kept in a cool basement (once sliced up definitely refrigerate).
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RichinNJ

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Posted Reply with quote  #20 
Quote:
Originally Posted by jerrybrother83
If I can ask a silly question. If I were to order an $80 ham and have it sent to good ole Louisiana does it need to be refrigerated after I slice off of it. How long would it last in or out of the refrigerator after being cut on.
thanks


http://www.tienda.com/reference/jamonslicing.html
schaplin

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Posted Reply with quote  #21 
you folks are making me hungry!
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Adolfo

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Posted Reply with quote  #22 
Quote:
Originally Posted by rafaelissimmo
Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).
I remember it as Sal's only..I know the old man passed away close to 10 years ago...Miss those free samplers that the old man gave out as he was cutting those meats...best homemade sweet peppers I've ever had...My fave was a Proscuitto & Sweet Cappicola combo with Sharp Provolone, then added sweet peppers, lettuce, Tomato, oil and vinegar,salt and pepper on a hero with sesame seeds. To me the best real italian deli bought sandwich on the planet. It would kill me seeing a guy ordering a freakin Ham and cheese or a tuna salad in that place. I miss some of those food joints in NY, Politos or Rizzos Pizza on Steinway, Romanos or Opa Tony's for a great and real Gyro. Damn it now I'm salivating
jerrybrother83

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Posted Reply with quote  #23 
Quote:
Originally Posted by RichinNJ
Quote:
Originally Posted by jerrybrother83
If I can ask a silly question. If I were to order an $80 ham and have it sent to good ole Louisiana does it need to be refrigerated after I slice off of it. How long would it last in or out of the refrigerator after being cut on.
thanks


http://www.tienda.com/reference/jamonslicing.html


Thanks RichinNJ
very helpful
71GTO

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Posted Reply with quote  #24 
Homemade is the best, made the old way.....
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rafaelissimmo

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Posted Reply with quote  #25 
Not to one up Rich but here is a video of the world's no.1 Bellota slicing artist in action

http://nyti.ms/1fG7AHp
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musillid

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Posted Reply with quote  #26 
I treated my son recently to a real novelty to his palate: Cappicola and soprasatto with provolone on good (Italian) bread. Now he knows what it means to be Italian!
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rafaelissimmo

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Posted Reply with quote  #27 
That sounds like a perfect lunch if you ask me-maybe some cherry peppers on the hero too.
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