It takes a lot of effort to make prosciutto. Generally about 18 months or so, and some serious patience to watch it hang until it’s ready. But when it comes, it makes patience aphoristically virtuous. But thankfully, we can just order prosciutto without the watch and wait. Annabelle’s Bar & Bistro recently offered a small plate of their special house-made duck prosciutto.
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Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia. NEWSOM’S KENTUCKY PROSCIUTTO Newsom's Kentucky Prosciutto I knew bourbon came from Kentucky but never suspected it also kicks out one of the best prosciutto products you might find in the US. Robust and full-flavored, this is one fantastic appetizer at Maverick restaurant in San Francisco. The prosciutto’s so good, you might forget to wrap it around [...] |
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