Expensive ham!

Now this ain't no Oscar Meyer weiner...
http://news.yahoo.com/s/ap/20070818/...ood_what_a_ham

I'll take two please.

MMMMMM Pork :D:D

pffft...I sell those at my work...lmao j/k :P . The most expensive meat I've ever priced myself at work was beef tenderloin, most I saw I think was $65 (ON SALE!?!?!?!). No where near this price but I mean come on...would you pay 65 bucks for a piece of meat?

I know.. I worked in a deli for a few years, and we had the Italian Prosciutto. It was about maybe $30 a pound? It was yummy though and let's just say that the scraps from when I cut it for people never went to waste! :D

Quote:

---

Originally Posted by Pwilliams58

pffft...I sell those at my work...lmao j/k :P . The most expensive meat I've ever priced myself at work was beef tenderloin, most I saw I think was $65 (ON SALE!?!?!?!). No where near this price but I mean come on...would you pay 65 bucks for a piece of meat?

---

When I grill steak I pay 15.00 a pound for stock yard grade, Black Angus sirloin, thick cut (like 1.5-2" thick). One steak is 25.00 so I drop like 50.00 - 75.00 just on steak :P :P :P :P MMMMMMMMMM Heaven!!!!!

Quote:

---

Originally Posted by Freakie_frog

like 1.5-2" thick

---

oh MAN I'm in the mood for a steak right now...THANKS ALOT :mad: :P :P :P

Ewww, I don't see the sense in paying a penny or *any* meat that can collect maggots after being fully cooked, put in an airtight container and left at room temperature over night.

Pork is so disgusting, I don't even know how it can be called "meat".

Thats cool more for me :D:D:D

I want a steak and a pork chop....MMMMM now I think I'll go do some grilling.

Quote:

---

Originally Posted by Shadowspider

Ewww, I don't see the sense in paying a penny or *any* meat that can collect maggots after being fully cooked, put in an airtight container and left at room temperature over night.

Pork is so disgusting, I don't even know how it can be called "meat".

---

You need to find a new cook if the meat has time to sit around and collect maggots :P .

Quote:

---

Originally Posted by lillyorchid

I want a steak and a pork chop....MMMMM now I think I'll go do some grilling.

---

Ok everyone gather at Allisons house as she is cooking dinner for everyone :hungry: :hungry: :8:

Quote:

---

Originally Posted by Freakie_frog

When I grill steak I pay 15.00 a pound for stock yard grade, Black Angus sirloin, thick cut (like 1.5-2" thick). One steak is 25.00 so I drop like 50.00 - 75.00 just on steak :P :P :P :P MMMMMMMMMM Heaven!!!!!

---

Ill take 8.

Football player diets ROCK!:P

Wooo Hooo that looks tasty. My mom is crazy enough to buy the Prosciutto Di Parma on a pretty regular basis and I'm crazy enough to eat it. If I was rolling in the dough I'd pick up a leg, best ham ever! Maybe I'm bias because my roots are in Spain :)

blargh. i hate ham.

love bacon though. i might pay 160$ for a slab of bacon, depending on the time & place. but like, there'd have to be some kind of free teeshirt that reads "im an idiot" or something..

That's great if you got the money for it more power to them am shure it's wonderfull.It's like kobe beef anything handraised and unique is going to cost you for the time and effort to produce it.As for pork there is nothing wrong with pork these days shoot you can even cook it rare.There is no way pork or any ohter meat is going to produce maggots or any other harmfull bacteria if you store it below 41 degrees. If you don't eat pork for religious reasons fine but there is nothing dangerous about pork these days.

Unless you go to Spain or Europe, you won't be eating it anyway. Just like proscuitto, either de Parma or San Danieli, what is available here isn't the same product. Our government disagrees with the curing process that the Europeans have been using for over 400 years. So you can't get the exact item, only what has gone through a process approved by our Dept. of Agriculture. Stupid if you ask me as most Europeans have a healthier diet than the US.

I wonder if the black and white truffels from Washington and Oregon will be comparable to French or Italian.

Craig

My mom always tells me stories about how good the prosciutto my grandpa used to make back in Spain was. I was only fortunate enough to try his homemade wine but I can imagine the difference is astronomical. I bet you its healthier than any fast food place, but thats just me.