photos of the lonzino I just finished

[Richierich]

It maybe that he and his family liked it better that way. You'll note that Franco's Parma Ham (style) cure also includes these spices.

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Phil

The family loved the stuff, it just got to me after a while!

[Jaunty]

Sure. Everyone has his own preferences, but I can understand that some get disappointed when it doesn't taste like expected. After all, a dried ham is about a year of tense waiting and expectations. I still don't criticize the decision to use spices. It's the designation Parma Style I'm against. As you say, it can be read either literally as 'ham from Parma' or more commonly as 'air-dried ham'. That ambiguity could be avoided if it were called 'Air dried ham à la Franco' or something. Maybe 'Franco' has a bad tone in some European countries, though ( ). I can imagine that some think I'm semantically over-zealous here, but I'm strongly against all kinds of false or unclear marketing, no matter where they occur. I see that as sort of my mission. Hence my reaction. I hope no one takes offense.

I use to cheat a little, too, mixing in about 15% white sugar in the cure.

I just linked in to this thread, and yes you are being over zealous. In the UK Parma ham or prosciutto is the most common description for air dried ham. I don't really think it is a case of false marketing, people can read and make their own decisions .