Prosciutto

Published March 1, 2008. From Cook's Illustrated.

The hands-down winner for the best prosciutto? Here's a hint: It's crafted in Iowa.

Overview:

Americans have long looked to Italy for the best prosciutto. After all, Italy invented the method used to produce this salt-cured and air-dried ham. So when we heard about a new prosciutto on the market crafted not in Italy but in Iowa, we were more than curious.

Tasted side-by-side with prosciutto di Parma and prosciutto San Daniele, both of which are crafted under the strict specifications of two Protected Designations of Origin (PDO), the newcomer from Iowa was the hands-down winner. But the other domestic brands we tasted simply aren’t worth buying.

Americans have long looked to Italy for the best prosciutto. After all, Italy invented the method used to produce this salt-cured and air-dried ham. So when we heard about a new prosciutto on the market crafted not in Italy but in Iowa, we were more than curious.

Tasted side-by-side with prosciutto di Parma and prosciutto San Daniele, both of which are crafted under the strict specifications of two Protected Designations of Origin (PDO), the newcomer from Iowa was the hands-down winner. But the other domestic brands we tasted simply aren’t worth buying.

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