I'm not sure if I miss something, other than the spelling, this is a good deal.
Boneless Prosciutto $30/Kg @ Coles
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Somewhere with that pizza with bones in them
Just leave it out in the sun for a few days.
I, on the other hand is looking for cheap boneless bananas
obviously you didn'treadthetermsofuse
Are you supposed to cook it?
Yep. Then douse it in tommy sauce.
Just get it thinly sliced and eat with crusty bread. Preferably accompanied with a bottle of nonno's cheap oxidised wine.
Having said that, I'd forgo this one and go to a good Italian deli and buy some decent prosciutto which will be about double the cost of this 'bargain'.And melon.
That and I am yet to ever find a (profanity) ColesWorth deli who can actually slice smallgoods correctly and nicely. Just hacked with an axe, slopped in a bag and rolled up like it's some dog food.
my local Coles and Woolworths (multiple actually) get it right 90%+ of the time with tricky stuff like prosciutto.
mm need to find myself a nice deli to try the proper stuff. most of the time Coles/Woolworths is good (I add some camembert into the mix), but would like to try some proper stuff at some point.
Noting like destroying the soul of the person working behind the counter when you ask for 500Gms of paper thin Prosciutto. Good times.
They just destroy you back by giving you 5 x 100g slices…
lol I watch like a hawk. If I cant see through it, its no good.
Imagine the guy that sliced that for you finds it left in some meat isle shelf. Even worse a non refrigerated shelf!
When I lived in Italy, I used to ask the Lady in the SuperMarket sliced 400-500gms of Speck. I think she swore inside from time to time. Cold cut is one of the few thing I miss Italy the most.
I feel bad for ordering it sometimes, especially if it's busy. then I learned not to care as much.
Good prosciutto has got two ingredients: pork and salt.
This is unfortunately not the case, and you get what you pay for with:Dried Glucose Syrup,
Dextrose, Sucrose,
Emulsifying Salt (331),
Potassium Nitrate (252),
Food Acid (300),
Sodium Nitrate (251),
Antioxidant (316),
Lactose, Sodium Nitrite (250)etc
etcYep, looks way too cheap for top quality. This should be on the sister site OzCheap. :) Find me $100/kg Prosciutto for $50/kg, thats a bargain.
Some prosticiuttos are cheaper than that.
Where did you get the ingredients from? Where could you get good prosciutto?
A deli.
parma ham is guaranteed pork and salt only. Some north american prosciuttos are nitrates free.
Nitrates (the bacon is packed with) are veeeery bad for you, and for me.edit don't worry
@Diji1: Meat treated with Nitrates and Nitrites are listed internationally as Class 1 Carcinogens.
slow curing (takes time and $) is extremely low risk for botulism.Parma
Plus another million substances. And counting.
nothing like taking an ancient tradition or recipe and brining it into the 21st century …. where would the world be without progress.
I'll take a sprinkle of sodium nitrite over botulism most days.
Full list without scary names:
Pork (96%)
Salt(2.6%)
Sugar
Sugar, Sugar
Salt
Salt
Vitamin C
Salt
Basically salt and Vitamin C in one molecule
Salt
I'll just stick to cheap ass bacon …
Honestly, I’m not taking the piss, How does this compare to soccer also ham ?
No real comparison with soccer, completely different ball game. Ham is closer.
Mark Prosciutto approves this product
Hi, ex worker in gourmet deli here. Can confirm Primo prosciutto is terrible - not aged for long enough, super salty, bad tasting, and as others have pointed out full of a bunch of unnecessary ingredients. I'm not saying all Australian made prosciutto is bad, but most is - especially what the big supermarkets stock.
Pay the extra, get the Prosciutto Di Parma :)
Does it have a cheesy sauce topping?
Give me jamón before this anytime.
It's usually spelled 'proscuitto' in australia so you've done well
I saw this in coles today and it explicitly mentioned made in Australia. Normally it’s made in. Italy.
are you serious??? hahaha, Italian butchers Prsut is garbage anyway. they never dry it enough.
U r So funny.Prosciutto Is from Italy and u think Italian don’t know how to make it properly.
wouldn't outback road kill be just as good?
Funnily enough I was watching a video about cured meat recently. I'm no expert but maybe this video might help you tell the good from the bad
https://youtu.be/iNsBH-udOAoWhy eat this when you can get fresh meat for like $10/kg @ most independent butcher or Asian grocery?
This is way too much sodium for your kidney.Why drink wine when you can drink water for like $0.00 @ most water tap? 😂🤣😂
This is way too much alcohol for your liver.
Because water has zero taste. Fresh meat, on the other hand, you know it.
How about wine vs grape juice? 😂
Because they are very different products. Its like comparing yoghurt to milk.
This deal gave me a boner!
I make better prsut in my smoking shed.
Enjoying some right now. Tastes great.
Any boned prosciutto?