" BOB" > wrote in
:
> n_cramer typed:
>> (Bill Kasting) wrote:
>>> []
<snip a bunch>
Tie the loin up tight with butcher's twine. The proschiutto helps
> stop the leakage, too. Just don't use the proschiutto for large
> groups (save it for very close family and friends!).
>
> BOB
>
>
FWIW, Smithfield cured ham is very close to proschiutto and much
cheaper. For the conneseur (sic) Smithfield also makes an ulta
aged ham, that's just about as expensive as proschiutto.
Brick (I don't serve proschiutto to the masses either)