On Sat, 21 May 2016 13:49:01 -0500, Alan Holbrook >
wrote:

> 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.

Tell us what you used it for and how much you used. A little goes a
long way. I love prosciutto, but I don't try to make a ham sandwich
out of it either.

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sf