good news.... prosciutto Americano

From today's New York Times, just a couple of paragraphs:

Nine years ago, Herb Eckhouse, then a 50-year-old Des Moines seed-company executive who’d been based in Parma, got a glimmer of what he’d like to do with his early retirement. He was eating prosciutto in Parma with a friend who said, “You know, if you make something this good, you’re going to make a lot of people happy.” A ham-shaped light bulb went off, Eckhouse recalled.

For years, he imagined making good food in Iowa. “It was clear that we had this incredible bounty around us, but we weren’t known for creating great stuff to eat,” he told me, stretching his rangy frame at his dining room table. (Clearly things have changed: his wife, Kathy, was serving us apple pie whose heartbreaking crust was made with lard rendered from acorn-fed organic Berkshire pigs, their latest project.) “At the beginning of the 20th century, Iowa fed people. And here we are in the 21st century, and we’re feeding machines. It’s just a priori wrong.” He continued: “People were saying, ‘Iowa’s dying, and there’s no value added here.’ At that point I was thinking, Gosh, I wonder if we can make prosciutto in Iowa.”

http://www.nytimes.com/2009/02/01/magaz ... ref=dining

One of the TV news magazines profiled them a few months ago, I'm glad they are getting recognition.

I wonder what everyday Italians think about prosciutto made in America? I obviously Mario is not an everyday Italian, even though he has a great culinary background his heritage is not truly that of everyday Italians. It's kind of like making scotch outside of Scotland and bourbon outside of Kentucky, the process can be followed, the product can be made but what in reality is the product?

That being said I definitely plan on trying some to see for myself.

I wonder what everyday Italians think about prosciutto made in America? I obviously Mario is not an everyday Italian, even though he has a great culinary background his heritage is not truly that of everyday Italians. It's kind of like making scotch outside of Scotland and bourbon outside of Kentucky, the process can be followed, the product can be made but what in reality is the product?

That being said I definitely plan on trying some to see for myself.

On the other hand, wine is wine all over the world, with variations of course. But nobody has ever suggested that only one country holds the patent on wine.

I've been wishing for years that this country would start producing prosciutto and bresaola and the sorts of cured meats found in other countries but which are generally discouraged by health regulations here. So, yippee!

On the other hand, wine is wine all over the world, with variations of course. But nobody has ever suggested that only one country holds the patent on wine.

Well in some ways wine is not always wine. Champagne can only be made in the Champagne region of France and Bordeaux can only come from the Bordeaux region of France. You can make wine using the champagne method but you can not market it as champagne, this same goes for Bordeaux.

Many various alcohol and food items have names and reputations that can only be used for products from a specific region. Not saying you can't make the same (or better) product some or else you just can't call it the same thing. It's the same thing with the Prosciutto, you have to add something to name such as Americano in order to market it legally. Of course it's all about protecting the products image of course Kentuckians appreciate this because of Bourbon! Same things are not always the same.

.

I've been wishing for years that this country would start producing prosciutto and bresaola and the sorts of cured meats found in other countries but which are generally discouraged by health regulations here. So, yippee!

I put this up for a different thread recently, but you may find it interesting. wwww.salumicuredmeats.com

.

I've been wishing for years that this country would start producing prosciutto and bresaola and the sorts of cured meats found in other countries but which are generally discouraged by health regulations here. So, yippee!

I put this up for a different thread recently, but you may find it interesting. wwww.salumicuredmeats.com

Thanks, John. I remember an article from The New York Times a couple years ago about NYC health inspectors cracking down on folks making artisan cured meats, essentially bringing the practice to a near halt. At least in NYC. I don't know whether that's changed. That's a mighty enticing link. Sopressata.... Yum. I'm thinking I'm gonna have to try to sneak some of that by Gary on the credit card this month.... And some salami with the dreaded fennel seeds.

i am seriously addicted to the La Quercia proscuitto.
on New Year's Day, i met some friends for brunch at Proof (because I don't spend enough time there as it is... ) and we started with a small cheese and meat tasting. it included the Iowa prosciutto and truffle tremor cheese. i loved the combo so much that we ordered the same thing again for our dessert course! ...a good way to start the new year!