It kind of bugs me that people say the snout, trotters, skin, and various other parts of the pig are "fatty." Sure the pig is known for its large amounts of fat but almost all of the parts he tries are Gelatine and not fat. They are very similar in appearance but very different in many ways. In other words please don't claim something is something that it is not. We already have enough closed minded people in our country without someone giving misinformation about the food that we eat.
Mirko, Quite apart from what is done in this video, my heart is warmed by the family involvement. I long for such an environment and involvement, but alas, in Australia, my family is fragmented. All the best wishes on your family and friends.
Hi and thank you for watching the video. My family's way is to rub the pig's thigh with garlic, so to avoid the building of bad bacteria the let it rest covered in salt at a 45 degrees angle for 2 and a half day each kilo. This means that a 15 Kg Thigh will rest for 37/38 days. Temperature about 4 degrees.
thank you so much you disclose your family secret recipe.
I will follow strictly your method to prepare my prosciutto here in Hong kong.
(We here also consume the entire face (ear, nose, tongue), lung, kidney, stomach etc of the pig, nearly all parts of the pig). The prepack prosciutto originated from Italy is very very expensive here in Hong kong.
Is it necessary to cook the prosciutto before you eat? You eat it raw?
Great video, brings back great sovenirs of when I was a child spending my summers in Corsica with my grandparents and my grandfather would make his cured meats.
Careful, Mirko, you never know when grandfather is going to pull your leg... :)
pubwvj 5 months ago
Very good video. Thank you for showing the butchering aspect which is usually ignored. Buono Appettito. (I hope I spelled that correctly)
Tailback 5 months ago
Mil Gracias senor!
HuasoPodrido 6 months ago
It kind of bugs me that people say the snout, trotters, skin, and various other parts of the pig are "fatty." Sure the pig is known for its large amounts of fat but almost all of the parts he tries are Gelatine and not fat. They are very similar in appearance but very different in many ways. In other words please don't claim something is something that it is not. We already have enough closed minded people in our country without someone giving misinformation about the food that we eat.
mrloudogggy 9 months ago
Amazing video. Thanks for sharing.
PublicRoyalty100 9 months ago
Mirko, Quite apart from what is done in this video, my heart is warmed by the family involvement. I long for such an environment and involvement, but alas, in Australia, my family is fragmented. All the best wishes on your family and friends.
wood4me 11 months ago
What a great video!! Thank you for allowing us to see this. It's VERY informative, and again, un mil graci
418sadeyes 11 months ago
bellissimo video complimenti
glaucopassalacqua 1 year ago
This is a nice video; I would classify it as a documentary to keep.
overdriven56 1 year ago
sorry, i cannot see clearly what you wrote the rule of making prosciutto. hope you can rewrite it. thanks.
MrWtodahk 1 year ago
Hi and thank you for watching the video. My family's way is to rub the pig's thigh with garlic, so to avoid the building of bad bacteria the let it rest covered in salt at a 45 degrees angle for 2 and a half day each kilo. This means that a 15 Kg Thigh will rest for 37/38 days. Temperature about 4 degrees.
MirkoGrillini 1 year ago 2
@MirkoGrillini
thank you so much you disclose your family secret recipe.
I will follow strictly your method to prepare my prosciutto here in Hong kong.
(We here also consume the entire face (ear, nose, tongue), lung, kidney, stomach etc of the pig, nearly all parts of the pig). The prepack prosciutto originated from Italy is very very expensive here in Hong kong.
Is it necessary to cook the prosciutto before you eat? You eat it raw?
MrWtodahk 1 year ago
@MirkoGrillini
I also want to know what is "cotica". Skin?
MrWtodahk 1 year ago
@MrWtodahk
Yes, that is correct, is the fatty under layer and the skin.
MirkoGrillini 1 year ago
@MirkoGrillini
superarte all'ennesima potenza!!!!!
vorrei conoscere i titoli della cazone di fondo...una è amor di pastorello e l'altra!
michelefotel 1 year ago
@MirkoGrillini
superarte all'ennesima potenza!!!!!
vorrei conoscere i titoli della cazone di fondo...una è amor di pastorello e l'altra?
michelefotel 1 year ago
@michelefotel
Il CD che Gigi mi ha dato era privo di titoli.... mi dispiace non poter aiutarti
MirkoGrillini 1 year ago
What a wonderful family! You have a very beautiful life.
mikebrisebois 1 year ago
Great video, brings back great sovenirs of when I was a child spending my summers in Corsica with my grandparents and my grandfather would make his cured meats.
kwakman99 1 year ago
More people should view this. Fantastic video.
axis6is9 1 year ago
excellent video, can't read most of the subtitles however
bigredcar88 1 year ago
better then the ear! Nice one M :)
indifilmz 1 year ago