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How does our favorite American prosciutto stack up against imported, Italian offerings?
What We Learned
Our favorite supermarket prosciutto is a standout among American cured hams, but how would it stack up against the Italian gold standards? Tasted alongside consortium-branded legs of Italian prosciutto di Parma and prosciutto di San Daniele, aged to their peak intensity at 24 months and hand-sliced at the deli, its flavor paled somewhat, seeming “less balanced” and “less complex.” W...