Guest guest Posted June 10, 2007 Report Share Posted June 10, 2007 OK. I found two types of prochuto, but both are the same brand. One is Parma, and the other is Fresca. The Parma is definitely greasier than the Fresca, but can anyone tell me the big difference in the two? Obviously, one is from the Parma region, and the other is from the Fresca region. What makes them different in taste and texture though? Meleah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 The Parma should be controlled (it is DOC if you know what this means) it should not have preservatives of any kind. I do not know the Fresca one. That is not known on Italy. --- robin ha scritto: > OK. I found two types of prochuto, but both are the > same brand. One is Parma, and the other is Fresca. > The Parma is definitely greasier than the Fresca, > but can anyone tell me the big difference in the > two? Obviously, one is from the Parma region, and > the other is from the Fresca region. What makes > them different in taste and texture though? > Meleah > > [Non-text portions of this message have been > removed] > > ___________________________________ L'email della prossima generazione? Puoi averla con la nuova Yahoo! Mail: http://it.docs.yahoo.com/nowyoucan.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 Thanks. I don't know what DOC means, but that's OK. They both only list salt as an ingredient, and are the same brand. The Parma is definitely a grasey type ham, and the Fresca is a drier ham. That's the only difference I can tell in taste. Meleah Re: Prochuto The Parma should be controlled (it is DOC if you know what this means) it should not have preservatives of any kind. I do not know the Fresca one. That is not known on Italy. --- robin ha scritto: > OK. I found two types of prochuto, but both are the > same brand. One is Parma, and the other is Fresca. > The Parma is definitely greasier than the Fresca, > but can anyone tell me the big difference in the > two? Obviously, one is from the Parma region, and > the other is from the Fresca region. What makes > them different in taste and texture though? > Meleah > > [Non-text portions of this message have been > removed] > > ___________________________________ L'email della prossima generazione? Puoi averla con la nuova Yahoo! Mail: http://it.docs.yahoo.com/nowyoucan.html Quote Link to comment Share on other sites More sharing options...
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