When you hear prosciutto, no doubt you immediately think of that delightful dry-cured Italian ham made from a hog’s leg. But if you are fortunate enough to come across it, you should try duck or goose prosciutto. Familiar as we all are with the traditional prosciutto made from pigs, this is an entirely different, divine, and ducky experience.

Prosciutto d’Oca

It seems the Jewish community in Italy and all over Europe, forbidden by religious law to eat pork, had found a way to enjoy a more Kosher prosciutto, using duck or goose. According to food writer PATRICK ALEPH , “…Jews in every country in the Diaspora found ways to create kosher versions of their neighbors’ food. Italian Jews took duck and smoked it to create duck prosciutto, the kosher cousin to the famous Italian salted ham.”

And I am so happy that they did. Goose or duck prosciutto has its own distinct rich flavor that’s a league all on its own. It tastes salty-sweet with a slight gamey sharpness that goes perfectly with a full-bodied, bold red, like a Pinot Noir or Malbec. It was no surprise that all the duck or goose prosciutto slices (I’m not exactly sure which one it is but I think it was duck) served at the Cheese Club were polished off in under an hour, while all the other deli meats offered had to settle for second choice.

Now, can anyone tell me please where I can buy duck prosciutto here in Manila?