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Westphalian Ham versus Black Forest Ham [Schinken (Prosciutto)]
Posted on 3/20/13 at 9:29 am
Posted on 3/20/13 at 9:29 am
Local gourmet meat, cheese and wine shop is running a special on these two meats this week. I have had Black Forest ham (deli style) as well as Black Forest Bacon before, but never the Schinken (Prosciutto style). Which one should I go with, and what cheeses would you pair it with?
TIA!
TIA!
This post was edited on 3/20/13 at 4:29 pm
2
Posted on 3/20/13 at 4:28 pm to SM6
Bump for other people
Posted on 3/20/13 at 4:37 pm to SM6
Try the Schinken if you've never had it. It would have to be sweeter, I'd think.
I had both when I lived in Germany. They would serve both with grapes and brie.
I had both when I lived in Germany. They would serve both with grapes and brie.
Posted on 3/20/13 at 4:37 pm to SM6
You are dealing with the unfamiliariness of German versus Italian and Spanish versions of salt cured hams. I know I can speak with many years of experience with Germans that they don't comment on the subject at all.
Posted on 3/20/13 at 4:50 pm to CITWTT
quote:...give me back my damn moonshine...
You are dealing with the unfamiliariness of German versus Italian and Spanish versions of salt cured hams. I know I can speak with many years of experience with Germans that they don't comment on the subject at all.
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