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, March 7, 2011
How cool is this! Prosciutto is ready!
Prosciutto is ready after 4.5 months. Probably could have improved with age, but I don't know how..it's out of this world!
Hi Jon, it hung in the camper until it got to cold here in Michigan. Then brought it in to a cool (55) room in the house to finish. It is really good. Next one I will hang longer just to compare, but htis was unbeatable! Best wishes to you!
That looks beautiful. You cured that in the camper-chamber?
ReplyDeleteHi Jon, it hung in the camper until it got to cold here in Michigan. Then brought it in to a cool (55) room in the house to finish. It is really good. Next one I will hang longer just to compare, but htis was unbeatable! Best wishes to you!
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