Curing Pork Products 2' Prosciutto

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Curing Pork Products2. Prosciutto
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Prosciutto crudo Brief Italian lesson
Prosciutto ham crudo raw or cured,
not cooked cotto cooked
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Cutting ham from butt roast
Uncured ham (unfortunately Without all the fat
and skin)
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Coating the entire ham with crushed garlic
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Packing coarse-ground pepper onto the crushed
garlic
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The final coat salt - before hanging ham for
two months for curing
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After two months, hams are washed. Dried for two
days, then wrapped in plastic and flattened for a
few days
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Re-coating with garlic and pepper, the final
step before hanging to age for at least six months
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Prosciutto Ham (with skin) Garlic (Herbs)
Pepper Salt Hang 6 mo to 2 yrs