Prosciutto Preparation

[breannamurphy1986]

This is how I make it

[paintballplus20]

@natyitaly87 YUP I THINK YOUR CAPS LOCK BUTTON WORKS!

[natyitaly87]

@paintballplus20 LoL... indeed it works!! I study food science and technologies in parma. I almost cry because of this video!!! :) :)

[natyitaly87]

@paintballplus20 Indeed! However, this is not the correct process. I study food technologies in parma, and this is not the way to operate.

[daveh013]

I use to work for a provisions company & delivered to butchers across NJ & NY. I use to love watching the old world Italian masters prep & cure the meats like this & see the product hanging in the back rooms.

It was amazing & I learned so much where now I make my own cured meats.

It truely is a art comperable with wine making(which they taught me too)

[BieksaRaymondCanucks]

eeweewwww

[clayto1332]

what a bunch of BS

[hibirapita]

Come in Italy so you learn how to make real prosciutto ,steps are wrong . The salt is wrong ci vuole sale grosso ,. you need coarse salt , the saltig process is wrong ,it last at least 20 days, devi sfregare bene la coscia col sale, in fine la sugnatura va fatta molto piu avanti cuando il prosciutto e abbastanza asciutto.you must puting grease and pepper after salting process and drying one being carefull about the quantity. Ciao .

[madisonelectronic]

@natyitaly87 Aw shaddupa you face.

[natyitaly87]

@madisonelectronic You just ignore this product

[MrKawolsky]

ONE year? damn, too much time but the sistine chapel was not painted in one day!!

[AldoYpe46]

Thank you for this video. After the 21 days in salt it is necessary to remove the salt?How do i do this? Washing it with water or just taking the salt out? How can i know when the desired dryness is reached to add shortenig? What kind of pepper do you use and what quantity is adequate? The 21 days in salt corresponds to what weight of the ham?

Thank you for your attention.

[PiccoloMichela]

grazie per aver pubblicato questo video!

[DANNYGZERO]

COOL VID IT HELPED ME ALLOT....CHECK MY VIDS ON PROSCIUTTO...

ANY TIPS WILL BE GREAT THANK YOU...

[civicturbolive]

wtf hang for 1 year.. dude i have this right here i will eat this and i read that: Hand for 1 year... i seriously want to put this crap on the garbageeeeeeee.

[robertof84]

I have and old fridge which I'm thinking to use for this purpose, do you think that a fridge can give the 60s numbers I have to aim for set completely on high? I live in central america so there is no way I can get that low temp thanks to mother nature, at least for more than a few days a year.

[mikepal2]

@robertof84 Setting the fridge on high may be too cold. A fridge should keep food around 40 F typically. I would play around with the settings. Give it a try. As long as your fridge is exchanging the air somehow you should be fine. Good luck.

[johnnybagofdonets]

Hello… Thanks for this video and nice job to Tony the butcher. Q: What temperature is kept while on the 21 day salt table? Also do you need to get the salt completely under the skin in all portions? Is it ok to wash the pork down with wine before peppering and hanging?

[mikepal2]

@johnnybagofdonets

Hello, The temperature should be in the mid to low 60's.(Fahrenheit-obviously) Our salt table is in the same room that they are hanged for the year. We only put salt under the skin by the ankle. We pack it in pretty good there. I am not sure on the wine, but I think it should be fine. I am not sure that Tony the butcher does this for each one, but it was mentioned as an option) Good luck

[tdoe151]

i started making some for the first time a few months ago with a Sylvanian guy who make it every year. I cant wait till june when it should be ready. I got 2 legs coming :}

[darino64]

ole!

[Oink84]

In Spain, the best "specimens" of jamon are sometimes hanged for three years... In Croatia, we hang them on elevated positions for a year after we treat them with smoke (after few days attics smell like heaven for pigs), and people in coastal regions dry them in mountains on northeastern wind for 18 months... God damn it, as much as I love all kinds of salted and air-dried meat, it takes so fucking long till they are good to go... Must sack the fridge now.

[tangkag879]

1yr!!! iwanna eat it now

[puffnstuff78]

This is the exact was I make mine. But I press mine after i was the salt off and put pepper on it. I hang mine in the basement but i start to eat ours after 6 months

[hertf07]

Question:  One year of hanging??

[mikepal2]

Yes, hang for one year. Good luck. Remember to keep the temperature and humidity in the 60's (F).

[yabodmon]

@mikepal2 eh i was thinking of making a prosciutto with european wild boar ! how do u think that will turn out ? would i follow the same steps even though its a wild game meat? and this is the rear leg ? please let me know. thank you ciao.

[mikepal2]

@yabodmon Yes, I think this method would work for wild boar. There may be some tricks to getting the gaminess out of the meet. I will check with Tony the butcher and get back to you. Yes we are using the rear leg. Good luck.

[yabodmon]

@mikepal2 thanks a lot , i have been wanting to make prosciuto for some time now, just gettin all the facts before i start . much appriciated.

[tilestyles]

I really admire that you wear gloves. Thanks for sharing.

[LuvvyDuck]

I love this stuff! *drools*

[mikepal2]

Hi,

75 to 85% humidity is too high. Keep the temperature in the 60's and the humidity between 60-70%. Good luck,

[cyberspy034]

odlicno

well done

[jugandoconlalengua]

Hai bisogno d'aver una temperatura particolare nella stanza per il prosciutto??

Do you a specific temperature in the room where you keep the prosciutto for a year??

[mikepal2]

Hi,

The Prosciutto is kept in a cold room in the basement. The temperature in that room is usually in the mid to high 60's (Fahrenheit) or 18-20 Celsius. The room also needs some ventilation. Hope this helps.

[800access]

Great Job. Do you know the humidity in the basement. Between 75 and 85 would work or is too high?