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Kentucky Color - Great Wooded South Prosciutto

As a culinary center, Miami area has nothing on Harvey's Ridge, where the author and his grandfather dined on prosciutto back in the 50's. Even today, about the only difference between thin sliced cured but not cooked country ham and "prosciutto," is layers and layers of 'airs' and $17.00 more a pound for the stuff with a high-faluting name. -CM.

'The long and short of it is this, those Mediterraneans don't have anything on Sparksvillians and Harveys Ridgers who live and dine in the midst of European culture in The Great Wooded South.' -BILLY JOE FUDGE

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By Billy Joe Fudge, Retired District Forester
Kentucky Division of Forestry

A friend of mine posted this photo of prosciutto and melon from a recent meal in Miami. That is in Florida, I think. Although my friend is a fellow Kentuckian and is well aware of the cutting edged culture found here and particularly in Sparksville and Harveys Ridge, he seemed to imply that he had found something special in South Florida.


I agree that there is probably nothing any better than prosciutto which acquired its fame in the Mediterranean area. However and although Miami is a tad bit warmer than these parts during the Winter, it is not necessarily more advanced culturally than The Great Wooded South.

Around these parts prosciutto is better known as raw but cured country ham. It is not produced from these 3 month old hams we buy at the grocery unless you hang them up and age them a spell longer. Prosciutto is sliced from old ham that has been hanging for a couple of years.

My grandpa, Wilbert Stotts, used to take me to the smokehouse with a butcher knife where he and I would dine on prosciutto back during the `50's. To the best of my understanding the Stotts' hailed from France but this is the only indication I have that it may have been the South of France on the Mediterranean.

The long and short of it is this, those Mediterraneans don't have anything on Sparksvillians and Harveys Ridgers who live and dine in the midst of European culture in The Great Wooded South. -BILLY JOE FUDGE


This story was posted on 2012-01-02 16:42:07
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Kentucky Color: Prosciutto Ham



2012-01-02 - Columbia, KY - Photo submitted by Billy Joe Fudge, Sports Writer, Retired District Forester, KY State Division of Forestry.

Billy Joe Fudge says a friend thought he'd found some special food when he was served prosciutto ham in South Florida, but he was eating the same thing when his grandfather, Wilbert Stotts, used to go the smoke house and cut slivers of country ham off with a big butcher knife.

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