The problem with many American country/salted/smoked hams is that they overdo it. The Italians believe that anyone can preserve a ham with a lot of salt, but that it takes a master, or an artist, to do it with just a very little salt, or just a little smoke. This leads to more delicate, complex, flavors.
Now I like a good country ham, but there ain't nothing delicate about it. I'll check this place out.
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Date: 2006-04-26 02:59 pm (UTC)The problem with many American country/salted/smoked hams is that they overdo it. The Italians believe that anyone can preserve a ham with a lot of salt, but that it takes a master, or an artist, to do it with just a very little salt, or just a little smoke. This leads to more delicate, complex, flavors.
Now I like a good country ham, but there ain't nothing delicate about it. I'll check this place out.