I'm not really used to prosciutto, and when I used some in a recipe
recently it seemed to be unpleasantly salty. Now, I know it's a cured meat
and therefore salt will have been used in making it, and I regularly use
salt in my cooking so it's not like I'm not used to the taste of salt. But
this prosciutto just seemed to be excessively salty. Is this normal, or is
it maybe just the brand I bought?