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Stopped by that new high-end grocery in the city and their meat case made me shake my head.
They had a whole section labeled 'artisan charcuterie,' but the prosciutto was sliced way too thick, almost a quarter inch. It's a basic skill, and for the prices they're charging, you'd expect better. Does anyone else get annoyed seeing fancy places mess up simple cuts?
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garcia.charles2mo ago
Thick cut prosciutto is actually a thing in some regions, like parts of Emilia-Romagna. A quarter inch is bold, but it gives a totally different, more robust texture and flavor release. Maybe they were going for that rustic, hand-carved style instead of the paper-thin deli standard. Calling it a basic skill misses that there are different traditions.
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eric_price2mo ago
Yeah but @garcia.charles, here's my thing. If a place is going to serve a thick cut, shouldn't they SAY that on the menu? Most people see "prosciutto" and expect it thin. A quarter inch is a huge surprise, and not always a good one. It turns a light starter into a chewy challenge. Tradition is fine, but you gotta manage expectations, right?
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