Gourmet Indulgence: Ham from France

LakeWashington
Mon, 05 Oct 2015 20:22:52 +0000

Yes, it’s rather uncommon but not unheard of to substitute a dry-cured Smithfield or VA-NC-GA ham for prosciutto. Some specialty producers in the South, jealous of the high price of imported prosciutto, have begun calling their stuff “American Prosciutto” and are trying to establish a high end market for their own product. I’ll admit that there is a difference and that I would never pay imported prosciutto prices for any American ham.