My Charcuterie/Salumeria journey is detailed here. The making of Prosciutto,Gauncaile,Pancetta,fresh and cured sausages, and a variety of Italian cured meats! Lonzino,Pastrami, Bresaola and many more! Also incuding our slow food journey, buying and eating locally grown fresh food whenever possible..
Monday, December 13, 2010
Lamb Prosciutto
I overcured the lamb by 10 days. The recipe I used said 12 days after a second salting and I read 21. Proceeded anyway and hung it yesterday. Should be interesting.
No comments:
Post a Comment