I once saw a party of 15 British chefs demolish three vast trays of it while ignoring every other item of a banquet in Emilia-Romagna. One leading London chef who imported a whole culatello told me that he made no profit when he sold it at £25 a plate.Ĭut paper-thin, a good industrial culatello is simply the best ham you have ever tasted. In this atmosphere, the culatello matures slowly as the protective crust hardens and becomes coated with powdery mould." The American food and wine writer Burton Anderson describes the premises of one illicit culatello producer as "dank and cold as a medieval dungeon. Their output is hard to find because they are being hounded by the EU's hygiene regulations. Though culatello is produced industrially, the best comes from illegal producers located in a region of the Po valley called Bassa Parmense. A prosciutto weighing 20lb (9kg) may result in a culatello weighing less than 7lb (3kg). ![]() He told New Scientist that about half the coffee he tests turns out to be fake.Ĭulatello consists of an entire boned prosciutto ham that is sheathed in a pig's bladder, trussed in a web of tied cord and suspended in storage for a year until the meat concentrates in flavour by losing up to two-thirds of Meanwhile Dr Marcone has begun a useful sideline testing kopi luwak beans for authenticity, because their high price can tempt growers to blend other beans to mimic the taste. ![]() ![]() The nests are prized delicacies that can sell for £6,000 per kilogram, making them worth their weight in gold - if more palatable. Similarly real bird's nest soup is made from the nests of cave-dwelling birds called swiftlets, which make their nests from their dried saliva.
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