Is this any good??

[mark111757 Profile]

How does this rate??

IMG_20180224_134158_114.JPG (21.73 KiB) Viewed 2862 times

According to XE.com it is $13.95 for 1.2kg. ///43 ounces

[Alexandria Profile]

Mark,

Sorry, I do not buy my Italian Proscuitto in Lidl ..

I have a dear friend who is an Italian exporter and / or I purchase from an Italian Charcuterie Kiosk in the La Mercat de La Boqueria, the main central Market in Barcelona ..

Have a lovely weekend ..

[jeral Profile]

I'd say it probably is good as all Lidl's cured meats and various cheeses are more or less on a par with other supermarkets.

That particular joint might be slightly less good value than it seems though as it looks like a thick layer of fat/skin is covering it (you can see it doubled under on the photo), so the "prime meat" weight might be a lot less if it's the price that's puzzling you.

They are supposedly having an "Italian week" so may have secured a favourable bulk-buy deal especially. (The usual one sold in Lidl is Black Forest Ham, the German equivalent, which is very good.)

For comparison, Lidl's "deluxe" thinly sliced prosciutto in 100g packets is currently £18.80/kg, which is a marginally cheaper than other bargain supermarkets, whereas expensive supermarkets go up to £55/kg(!) for the deluxe thinly sliced prosciutto sold in 100g packets.

[Pampy Profile]

Lidl is having an Italian week at the moment too - and they have the same Prosciutto Crudo, at the same price, as Aldi.

[Stokey Sue Profile]

I like the Lidl prosciutto crudo, but it has to be admitted it s not the best available

Great for things like melon with Parma ham or on anything that cooks the ham (no point in using the very best for that)

But to be honest, I actually prefer Lidl's jamon serrano.
Not Iberico Bellota, but delicious, and in the UK the best value raw ham I've found

[mark111757 Profile]

Jeral.......when I worked at the store and we sold it, import or domestic, the fat was always left on as Brian turner would say, there are bags of flavour. The light-ish tan coloured skin was cut away. Very tough and chewy. The fat however was worth its weight in gold!!!

[strictlysalsaclare Profile]

Also, following on from Mark's most current post, there's no reason why the thick layer of fat can be used as lardo where appropriate.

[jeral Profile]

Oh absolutely and I wasn't suggesting that the fat would be waste, only that you wouldn't pay top dollar for it hence bringing down the overall cost of that particular joint. I'm fine with that, as long as you can see what you're buying.

I imagine that being cured the joint can be kept for ages to hack bits off (if it survives that long, lol), but I wouldnn't personally know how.

[jeral Profile]

PS: I make a quick pan-fried green or puy tinned lentil and onion dish, which for meat-eaters is enhanced by using such fat for the sauteeing and croutons - enough flavour that meat muscle is unnecessary.

[mark111757 Profile]

When I was working at the store, had a lady come in and want parma ham but all the fat be trimmed off. We behind the counter looked at her with shock and horror. We tried to explain to her that you don't do that to that type of product. But it was like talking to a wall.