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What Makes These 5 Types of Meat Worth the Price?

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What Makes These 5 Types of Meat Worth the Price?

You can go to your local deli and get some cold cuts for a few bucks, or you can go to a Japanese steakhouse and, according to CNN Money, order Kobe Beef at 110 dollars per pound. (And that’s not even the most expensive food in the world! White winter truffles from Alba can cost anywhere between 6,000 and 10,000 dollars per pound!) So what makes one type of meat more expensive than another? And are the world’s most expensive types of meat really worth the price tag?

Pio Tosini Prosciutto Di Parma (Bone-In)

The best prosciutto on the market will always set you back a few pennies, especially if it is from the province of Parma in Italy. This is where the finest prosciutto in the world is produced. Still, at roughly 20 dollars per pound, our Pio Tosini Prosciutto Di Parma is not nearly as pricey as some of the world’s most expensive meat. This 20 pound leg of imported Italian Prosciutto Di Parma is aged for an astounding 20 months, with nothing but salt and the natural Italian air that is filled with the scent of chestnuts and pine trees. Pio Tosini delivers the sweetest-tasting Italian hams with a luxurious, buttery texture. Because the bone is left inside, some people claim it adds even more flavor to the Italian meat.

 


Zuarina Prosciutto Di Parma Rotondo

Zuarina Prosciutto is also from the Parma province in Italy, specifically Langhirano, where wind from the woods of the Apennine mountains intersects with the sea wind coming in from Tuscany. Time and location are the two most important factors that go into making the highest quality Italian meat, and Zuarina Prosciutto Di Parma Rotondo has the best of both. It is the quality and characteristics of the air in this region that makes the flavor of this prosciutto so sweet and natural. Since 1860, Zuarina Prosciutto has been handled by hand, one by one, to ensure it is the best it can be.

 

Alps Hot Dry Sausage (20 links)

At a retail price of $119.99, Alps Hot Dry Sausage may seem like it is expensive, but if you do the math, it is only about six dollars per sausage link. This sausage is made in the United States in the traditional Italian style. Each sausage link is made by hand and has a finer texture than your typical sopressata. This sausage is made with red pepper, giving it a level of heat that delicate, artisan sausages don’t typically have.

 





Parmacotto Prosciutto Cotto

What is the difference between regular prosciutto and prosciutto cotto? It’s simple: the latter is cooked, the former is not. Prosciutto Cotto is the same cut of meat as regular prosciutto (Prosciutto Crudo), but it is slowly cooked after the curing process. This Italian cooked ham is flavored simply with salt and a few additional spices, but has a lighter flavor than Prosciutto Crudo. Parmacotto Prosciutto Cotto is also from the prized province of Parma, Italy. 

 


Bernina Bresaola Punta (Cured 90 Days)

This three pound piece of Bresaola Bernina Punta is made from lean beef cuts that make it an incredible 98 percent lean. Bernina Bresaola is a raw, air-cured beef that has been seasoned with unique spice blends from the Valtellina region of Uruguay. The curing process maintains a regular moisture level for three months to keep the flavor and texture consistent. It is of such high quality that it is in the same price range as the best prosciutto, weighing in at around 20 dollars per pound.

 






 

 

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  • Taylor Markarian
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