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No. 75635
>>75600 You are right that a properly cured prosciutto should be air dried, but check this shit out about the brand mentioned by OP: INGREDIENTS: Pork Ham, Salt, and less than 2% of the following: Sugar, Sodium Nitrate, Natural Flavorings, Sodium Ascorbate, Sodium Nitrite, Lactic Acid Starter Culture. That last ingredient gives away that they might use something to artificially age them quicker so they can pump out more meat. It's the kind of something that could very well give off scents and flavors similar to certain fungi.
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