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mojoman

(Relatively) inexpensive substitute for proscuitto

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I just saw the pork episode of Bittman's Best Recipes in the World. One of the dishes was a braised then fried pork belly in a luscious broth.

http://www.randomhouse.com/broadway/bittma...n.php?p=recipes

If this link doesn't like directly to the recipe, it's in Episode #10.

Anyway, the broth is made by grinding up some prosciutto (it looked like about 1/2 pound for two servings) and cooking it with some aromatics, tomatoes, etc . That could get kinda expensive.

Can anyone suggest a less expensive form of prosciutto, suitable for this purpose?

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Anyway, the broth is made by grinding up some prosciutto (it looked like about 1/2 pound for two servings) and cooking it with some aromatics, tomatoes, etc .  That could get kinda expensive.

Can anyone suggest a less expensive form of prosciutto, suitable for this purpose?

You don't have to use prosciutto di Parma, so cheaper, American air cured hams might do the trick, too. There's not too much in the way of savings there, though. Pancetta's not a bad approximation: air cured, unsmoked. Grinding up any cured pork -- how bad can it be?

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Mojo,

Domestic prosciutto is not really that expensive. Volpe makes a nice one at around $9 per pound. At least that is the price if you live near St. Louis.

Tim

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I really don't think anything is a good substitute for Italian prosciutto...if you have a good source for prosciutto nearby, they should/will be able to sell you the ends - I pay about $4.99/lb. for those, and they're the real deal.


Mitch Weinstein aka "weinoo"

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