|missing in action|
When I lived in South Australia I validated my taste for Coopers Sparkling ale, wild harvested olives and San Marino prosciutto, not necessarily combined or in that order but certainly individually.
A few days ago I was researching Tasmanian made prosciutto and wasn’t making much head wind. Yes there are some fine examples of home cured hams of the prosciutto genus and humbly, I include my own in this category however commercially there appears to be none available. If someone can point me in another direction to the contrary I would be greatly appreciative.
As a result the fond memories of the San Marino prosciutto that had lingered in my sub-conscience for years, materialized before me like a ghostly manifestation of the Flying Dutchman through a fog.
The web searches I made for contact details proved to be more difficult than I had anticipated and was, as I later discovered, to be as elusive as the afore mentioned ship of folk lore.
Finally I made a call to the deli in the Adelaide market where the Marino family started it all approximately 40 years ago.
I was stunned to learn that they had not only stopped producing the prosciutto and their small goods, but had gone broke and lost everything including family homes. All that remained was their small shop in the Adelaide Central market.
The reason for their demise?
I was told that when the Australia government relaxed the laws on the importation on Italian prosciutto a few years back, the market was flooded with cheaper imports and San Marino could simply not compete.
The irony of making a product that was unable to be procured in Australia for so long only to be usurped by that very same product years later was not lost on me.
I felt very bad for the Marino family.
Can anyone else shed some light on this situation?