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

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  

Jeez....I started here learning there's a whole world of figs. Now you tell me there's a whole world of prosciutto?!

Joe, bellissimmo piatto di salumi e fichi!

Fermín Jamón Ibérico de Bellota 

http://www.nytimes.com/2011/11/02/dining/top-spanish-ham-makes-it-to-the-united-states.html?_r=0

[QUOTE=RichinNJ]

Fermín Jamón Ibérico de Bellota 

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.

check this place out I log in once and a while and dream 

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

[QUOTE=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.[/QUOTE] 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.

[QUOTE=Dave]check this place out I log in once and a while and dream 

http://www.mandicplace.com/default.aspx[/QUOTE]

Wow awesome

Rich Serrano ham is standard fare, totally different from Iberico de Bellota.

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...

[QUOTE=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  
[/QUOTE] 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

Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).

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.  

That is a great sampler, must be delicious!

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

I can safely say that any ham, cured or not, should be refrigerated or kept in a cool basement (once sliced up definitely refrigerate).

[QUOTE=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[/QUOTE]

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

you folks are making me hungry!

[QUOTE=rafaelissimmo]Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).[/QUOTE] 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

[QUOTE=RichinNJ][QUOTE=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[/QUOTE]

http://www.tienda.com/reference/jamonslicing.html[/QUOTE]

Thanks RichinNJ
very helpful

Homemade is the best, made the old way.....

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

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!

That sounds like a perfect lunch if you ask me-maybe some cherry peppers on the hero too.