If you think that the best prosciutto ham in the world, imagine the power of marketing to you this year and carved in the brain. Now, when we can go across the border without a passport and without bizarre questions in their return to the style of "a mate for prjavt kej ', is to try some dried meat (or mokromesnat) product, which is not in domestic circles. If you are in Italy, it pays to PROBAT dried mesnino named 'bresaola'. If you're in Spain, after a trip in vain without the taste of black paws pig, known as PATA negra. This is a piglet who is in Spain relatively freely graze and keep most of the acorns. Feature of the interconnectedness of their meat with fat, which gives a rich flavor meats. Meat does not come only in the form of ham (Jamon Iberico) but also as an excellent pate, which is confirmed from the first mouth. Tempranillo in Corona bottle Torres has made a really nice addition.
Bresaola is still in my shopping cart when buying in bella Italia. Pato negro, I am on the coast of Portugal, but where they are served by us, was really good. Too dry and too salty.
Bresaola is also the law. However, Tirol Speck also. However, San Daniele prosciutto. And some excellent dry mesnino be found.
Unfortunately, not every league, so the name is not all.
Jamon Iberico, salami, dry pork tenderloin and pate from the same pigs were very good. I really had a specific rich and intense flavor, which promises much in the supreme performance, which unfortunately has not been my. Was really very good. Even pate and ham.
You know what? I am a patriot, but still give you two italjanska ham or 1.5 patanegre for a Karst prosciutto!
Write to me at primorski@mail386.com is a deal.
Roby LP