Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them.
But now, finally, I’ve made something new. A whole, bone in prosciutto crudo. Don’t think prosciutto needs any introduction, but just in case, basically it’s a whole real hog leg salted and then dried. I didn’t have veyr high expectations for my outcome, given it was my first try with a prosciutto. I followed Craig Deihl’s advice on salting time and general process.
In this case I used a rear leg of an American Guinea Hog, a small heritage breed hog from Carolina Heritage Farms. This is a great breed for home curers as they are only about 100lbs fully grown.