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This is a good quality product. Don't confuse it with regular proscuito. It is a heavily smoked product. That means some of it will be very dry, like jerky. It has the skin attached on one side, so this needs to removed for most serving situations. I remove the skin and part of the fat cap and then render the fat to oil. It is a remakable oil for sauteing vegetables or eggs. The remaining fat can be used as a flavoring like bacon, even spread on toast like butter, but keep in mind, it is all fat. Find a butcher or a freind with a meat slicer as it is incredibly difficult to slice thinly; perhaps more difficult than proscuito since it has a jerky like section. But, if you crave smoked italian ham, this is good stuff.