Thanks for your replies. So I guess we can get buy with our imported quality Italian prosciutto that is easily available locally.
If the difference in taste is not that important, we can do without spending the extra money to try it.
Strictly speaking, we're debating the same cut of pork - the leg. Now, there are some that say they can taste the difference by how well worked those muscles were during the animal's life. I, personally, have never bought it, but who can say with any certainty... The idea behind this theory is the proportion of fat to muscle, which makes sense. It's just that I'm not entirely sure if one can raise an animal with that in mind.
Once slaughtered, there are several, very tangible factors than can affect taste of the final product. Exposure to moisture and sunlight are the biggest two IMO. There are more variables too, say air quality and rotation of the product over time. Not as important IMO, but I'm not cognassier to say the least.
I think a lot of it is very superstitious, as far as cured ham goes at least. In my personal opinion, the ham that Sean Brock produces (acquires) is better than anything I've ever tasted across the pond. But this information is out of date as I haven't tasted an animal protein in a very long time now.
