今注目を集めている Prosciutto Pork or Beefについて、多角的な視点をご紹介しています。

Look at the color. Pork prosciutto is rosy pink, almost glowing like a 1990s blush commercial. Beef bresaola is a darker, burgundy red, like it’s been brooding in a vampire novel. And the texture? Prosciutto is silky; bresaola is denser, almost jerky-adjacent.

Now, smell them. Prosciutto smells like cured pork heaven—salty, sweet, and slightly funky. Bresaola smells like a forest floor after a rain, with hints of spice and leather. If you can’t tell, you might be a robot. No shame, robot friend.

Oh, and price? Prosciutto di Parma will cost you your dignity. Bresaola is usually cheaper, because beef is a chump compared to celebrity pigs. Your wallet will thank you for the swap.

The Façade of “Prosciutto Beef”

Some stores sell “prosciutto beef” as a cheap alternative. Run. It’s usually a weird hybrid—like a cow dressed in a pig costume. It’s often thinly sliced beef that’s been processed into submission, not properly aged.

Here’s a pro tip: if it says “prosciutto-style beef,” it’s lying. That’s like selling a toy car and calling it “Ferrari-style plastic.” It might look the part in a dimly lit deli, but it won’t fool anyone at your dinner party. Especially not your uncle who “traveled to Italy once.”

Prosciutto Recette De Ricardo – Tartines prosciutto-fraises – TWNVP

The only time you should consider beef prosciutto is if you’re allergic to pork, or you’re planning to lose a bet on purpose. Otherwise, embrace the pig.