The thing is, Jfain, we would then have to start describing all the Westfallian hams as being sort of like German prosciutto.

Putting aside the fact that they aren't anything at all like prosciutto, they are different among themselves as well. So, where do we draw the line?

Personally, I would just describe it the way you did, as an unsmoked ham from Germany; perhaps adding in the Westfallian part.

RE: "an unsmoked ham from Germany"

In my neck o' the woods where the folks ain't too sophistocated I'd have to describe it as "Spam, without the jelly!" Ha!

I got Lee Bailey's Soup Meals in the mail this morning.

RE: "I got Lee Bailey's Soup Meals in the mail this morning. "

I love Lee Bailey's books, janie! How is it?

I ordered Jasper White's "Lobster at Home" tonight- found a USED copy for 3 bucks! I'm trying to expand my shelf of seafood cookery books...

Amazon.com: Lobster at Home: Jasper White: Books

Just started reading Libation: A Bitter Alchemy. So far I love it, Deirdre Heekin is a really good writer. If the quality keeps up, I'll no doubt look for a copy of her first memoir, In Late Winter We Ate Pears.