DISQUS

Matt Schiavi · 7 months ago

Not bad Raff, but my family also uses either hot or sweet cappicola ( we actually call it copa). Also try using using deli sliced provolone and roll it up with the meat. And you gotta make sure that the deli slices the coldcuts paper thin, there is nothing worse than thick sliced prosciutto. Oh yeah and one last thing, MAKE SURE YOU USE IMPORTED PROSCIUTTO!!!!!!!! At the very least find someone who makes it homemade, the commercial/domestic really does suck . It's gotta be dry cured and aged at least a couple of months.

Picture cataloging software · 3 months ago

The picture alone makes me drool. Too bad there's no Prosciutto available here in SE. :(