[Daldolma]

Originally Posted by Kevris [You must be logged in to view images. Log in or Register.]

What kind of prosciutto are we talking here. I'm assuming that we're not talking about prosciutto produced outside of Italy, so are we talking Parma, Toscana or San Daniele?

This is very important as they're dramatically different.

If you're talking about the stuff produced outside of Italy, then the only real choice from your list there would be bresaola.

The list is also missing some pretty key ones, like (GENOA!) salami and soppressata.

harrison as fuck