Everything for Your Home's
Beauty, Comfort & Convenience 384-2123
704 Jamestown St, Columbia
Dr. Ronald P. Rogers
Support for your body's natural healing capabilities
Click here for details
Columbia Walmart Supercenter
Open 24 Hours
Click here for information
Real Estate & Auction Co.
Duo County Telecom
Now Available Through
Your Cable Service!
GUN & PAWN
What's Going On
Info about the
Janice Holt Giles
and Henry Giles Society
Columbia Gas Dept.
GAS LEAK or GAS SMELL
24 hrs/ 365 days
270-384-2006 or 9-1-1
Call before you dig
Directory of Churches
phone numbers and more
for churches in Adair County
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
Click on headline for complete essay with photo(s)
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
Printable: this page is now automatically formatted for printing.
Have comments or corrections for this story? Use our contact form and let us know.
To sponsor news and features on ColumbiaMagazine, please use our contact form.