Taste-Off: The best supermarket prosciutto — and the ones not worth the price

Prosciutto is prosciutto, right? It’s thinly sliced, dry cured pork that adds so much salty, buttery flavor to everything from sandwiches to pizza or a charcuterie board. It’s all pork, all salty, all aged. So why are there such huge differences between brands?

The United States produces some great prosciutto, but as you might have guessed, some of the best store brands are imported from Northern Italy, either from Parma, home to Prosciutto Di Parma, or Friuli Venezia, home to San Daniele. Prosciutto from Di Parma comes from heritage pigs and tends to be salty and deep-flavored; prosciutto from San Daniele is sweeter and less salty.

Here are details on the most ethereal bites of prosciutto at stateside markets — and the packs of stringy disappointments to avoid. Nutrition info refers to 1 ounce or 28 grams.The artistry that goes into the making of this prosciutto is inspiring. The intense rosemary note and impeccable, melting texture make for a perfect bite. 70 calories, 4 g fat, 546 mg sodium, 8.4 g protein. $8.99 for 3 ounces at Whole Foods. A blast of herbs mingled with a dash of earthy funk makes this one of the best.

Reviews are based on product samples purchased by this newspaper or provided by manufacturers. Contact Jolene Thym at timespickyeater@gmail.com. Read more Taste-off columns atDear Abby: I really put myself out, and her response left me speechlessFirst data on South Bay's new turbo roundabout are in — with surprising results.

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