Friday, May 21, 2010
Cured meat, such as prosciutto, bresaola, salami, etc. make a fine topping on a Neapolitan pizza. We have thought long and hard about whether to go domestic or Italian on this one, until we tried La Quercia prosciutto. Made from grain-fed antibiotic free pork, with no nitrates or artificial anything, it is the best prosciutto we had, here or in Italy. It won even side-by-side tasting with Prosciutto di Parma. Any skepticism we had about American cured meats was gone. Those guys do great work and we're proud to sell their product.