I found this ham to have a bit of an overly raw flavour, a bit too close to fleshy to be comfortable. However when cooked with a bit of an acid (in my case, a red wine vinegar), the carpaccio nature wore off. The texture was slightly slimy, and the flavour aired on the side of iron-like, almost gamey.From Wikipedia:
Prosciuttois an Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thin and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
The most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele (note, although the name of the brand of this prosciutto, it does not mean that the pig is from that region). The prosciutto di Parma has a slightly nutty flavour from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour.
Yup. It also smelled rather raw. Not in a 'spoiled' sense, but definitely not the most pleasant odour to be smelling for 10 minutes. Think it was inherent or just this particular package?
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