|
|
Joined: 9/30/2009
Posts: 1
|
Hello Everyone,
I'm new to this, but I have a question. What is Proscuito and what is it used in. And ..... very expensive, huh? I'm a country cook. We eat everything from the garden and farm. Preserving and canning are our mainstays.
Thank you for your help in answering my query.
|
|
Joined: 2/2/2008
Posts: 159
|
Welcome to the club Pammi. It's loads of fun especially down in the Everything but Cooking. Prosciutto (proh-SHOO-toh) is Italian for "ham" and is a term used broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Parma Ham from Italy is the true prosciutto but there are others you can get. It is already cooked or cured, sold in very thin slices and used classically with melon or figs but can also be put in sandwiches, salads or on a antipasto platter. Can be expensive but a little can go a long way. Again, welcome to the club. Lynda
|
|
Joined: 12/7/2007
Posts: 3686
|
Pam, I would like to welcome you to the cooking club and the bulletin board. As spend some time on the board here you will find that in here we are one big family. When you signed up in here you became a member of the family. Welcome to the family. When you look around the board you will find that we share recipes and ideas. You will also find that we exchange a lot of bull in everything but cooking. Come on down and join right in. mike
|
|
Joined: 12/6/2007
Posts: 708
|
Hi Pammi: Welcome to the club and forums. You're in the right place for getting good answers to your cooking questions. We have some great folks here that love to cook share recipies and ideas and have fun. We help each other any way we can. We are very supportive of each other. So come on in and join us. Lynda did a very good job in answering your prosciutto question. 
Jerry
|
|
Joined: 12/6/2007
Posts: 2291
|
Pammi, Glad to see you here. I think you will find a lots of opinions here on everything from the club to where the best BBQ comes from. So jump right on in and enjoy.
|
|
|
|