good luck deluxe

I am so over prosciutto. Really, I am. I am proscuitto-ed OUT.

Maybe The Food Network is to blame, maybe it’s Mario Batali or my spending too much time in Italy. But I just realized today how done with proscuitto I really am.

I know I’m not the only one.

Don’t act like every restaurant you went to in the ’90s didn’t force-feed you prosciutto, too. It was in everything. If a restaurant wanted to seem chic, they’d slip a nib of proscuitto in a dish for good measure.

Even if it was an Asian, non-fusion restaurant, somewhere on the menu you’d see,
“with proscuitto…” Or pine nuts. Or balsamic vinegar. Wait, one more… Parmigiano-Reggiano.

And I am here to tell you, I want you to stop. Stop it with the proscuitto. Please.
Look, we get it: Italy is a country that makes great delicacies. We understand.

Hey, I like sexy food just as much as the next girl. I’m a confessed passionate eater!
But there is such a thing as overkill.

Thus, I just saw my divorce attorney, and he and I have agreed that it’s time for me to start seeing others. So I am. Meet Lomo, my Spanish hunk of meat. There is nothing quite like new love!

Lomo is a dry-cured loin of pork from Spain, meaty and tender with virtually no fat (just how I like my men!).

Cured with salt, garlic, paprika and other spices to accent the delicious jamón (ham) flavor, many people prefer Lomo even over Spain’s Serrano ham.

So say it with me, folks… Not proscuitto. Lomo.

Although mine is taken, click here to get your own.

P.S. That is NOT proscuitto that you’re seeing in the picture above. It’s my new flame.