After a fairly exacting weekend with The Intrepid One what better way to wind down than with a tasting of fine prosciutto crudo* at a local vineria. There were four different types, all sensational, each from a pig with a bloodline bluer than The Duke of Edinburgh's. Everything was washed down with decent local fizz. Apologies for the glass of water, can't think what that was doing there.
*Parma ham for you slavering Brits, although three of them weren't from Parma but from Tuscany. As if I care.
6 comments:
I note the wooden fork poking in on the left hand side. Been down the chippy first?
Mmmmmmm!.....ham.
Cor. Shame I missed out on that little porky pig fest. I did like the idea of the salami with a label showing the name of the pig it came from. Nice personal touch. 'Amadeus - 28.01.09' I see from my notes.
Noble ham indeed. I remember from long ago a story told by a friend fresh from a long stay in Italy and full of the diverse gustatory joys of your adopted country. Spotting a very authentic-looking Italian deli in South London he went eagerly inside. There it all was: hams, oils, salamis, the works. Pointing at some likely looking pig, he asked the dark-haired assistant for 'Some of that prosciutto crudo, please.' The girl looked blank for a moment and then an expression of enlightenment spread across her face. 'Oh, you mean the parmeram,' she replied.
Ron - one tamworth leg from diplo hall is ear-marked for the old prosciutto treatment. I'll ask Jacqui Smith if i can send you a piece.
Porkin' 'bout a revolution (Jacqui Smith take note)
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