In the region of Parma in Italy, one can find the queen of all cured meats, also known as the culatello, or little ass. This delicacy is aptly named since it is made by curing only the rear muscle of the haunch of pigs born, raised, and butchered in Lombardy and Emilia Romagna, thus explaining its high cost.
While some may suggest that there are aptly suitable substitutes, including the delicious prosciutto, those who have compared the two will know that it is an inferior attempt to satiate one’s gastronomic wants, and at best, a mere pretender to the throne.
This small delicacy represents so much more in our lives: we know that one option over another is inferior and will likely taste, feel, smell, work or perform to a lower standard.
Inevitably, one of the primary distinctions may come down to price, and while that may be a viable consideration or argument, we may also ask ourselves what alternatives exist. In many instances, the total cost is mostly a factor of quantity and unit price.
So should we choose to enjoy the culatello, we likely can; it may merely be in a lesser quantity than the substitute. But then we appreciate that small slice of pork heaven we seek, which any limitless amount of the replacement will not replace.
We should ask ourselves, for many decisions we make, is the substitute truly worth the compromise.
