Now “il prosciutto”. The Italian version was less salty and slightly sour. It wasn’t as intense as the Spanish version, but it felt fuller in the mouth. The notes I wrote in my book at the time read “you can feel the grain of the meat against your tongue”. This is definitely true, and I am beginning to drool as I write this. I loved the rounded, supple feel of this particularly gorgeous prosciutto, which was priced at a slightly cheaper $30 per kilo. Prosciutto tends to be aged for a shorter time than jamón so perhaps this can explain the variation in saltiness and texture.
Even though the two hams were both very tasty, I preferred the milder tasting prosciutto because of its superior fleshy, buttery consistency. And also the fact that the jamón had a vague synthetic scent, won the prosciutto extra points. Oh, I wish I had some of that prosciutto right now! But who knows? As, I said previously, perhaps the jamón in this particular assessment wasn’t of top class. Unfortunately when I quizzed the shop assistant, he couldn’t really tell me much about either product. I was a little disappointed in the lack of knowledge. Especially as these two hams are imported luxury food items and are expensively priced.I will keep my opinion open on this one- the game is far from over.