Cooking: What Does Slovenian Prosciutto Taste Like?

If you've been following my blog for some time, you probably know that I'm big on ham, especially cured like prosciutto or Jamon Iberico de Bellota. It was such a treat trying prosciutto from none other than Slovenia thanks to VT, a colleague who brought it from her trip back home.

She was nice enough to bring some crusty bread and gouda cheese with it. I promptly made myself a nice afternoon snack by heating up the bread, slicing the cheese and peeling one layer (ok, maybe two) of the prosciutto. I didn't even know Slovenians ate prosciutto.

She brought one fatty kind and one drier kind that she liked. I, being the fat-lover that I am, preferred the fatty one over the dry one.

The quality was really good and I basically couldn't stop eating it. At one point, it didn't even matter that there weren't any of the fatty ones left. I'll take the dry ones, I found myself saying, and gobbled up four prosciutto and cheese sandwiches, back-to-back, without taking any breaks in between.

And then I felt sick from so much porky goodness and couldn't stomach anything else for the rest of the day. But I was still happy because I can't get enough of the salty and fatty aspects of the cured meat. I craved oatmeal after this pork fest but it was worth every bite.