Home Curing of Prosciutto - Part One of Step One
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Can I use rock sea salt?
Flaviodallas 1 month ago
watch my video
knightdino 2 months ago
@BackOnElectone If you would like fresh, not frozen ham just ask. Most butchers will do it either way. It costs them extra money to freeze the meat and they would just as well prefer not spending that. The thing is you need to pick the ham up right away and not let it linger unless it is properly being stored for hanging.
Note that in pork fresh is used to mean 'not cured' as well as 'not frozen' - confusing terms. So say 'fresh not frozen' to make sure you get it right.
pubwvj 5 months ago
Secret spices? Give me a break. Speak plainly.
Also lift your face up and remove the cap or turn it around because your face is in shadow.
Traditional American hams are also made from the hind legs just like the old world hams.
pubwvj 5 months ago
great vid thanks :)
polishpat95 6 months ago
Hi! Really appreciate you put the information out there for people who would like to try the lost art of Proscuitto making. I have a question: If the hock leg has been frozen before, is it still okay to use? I have access to local farm raised all natural hock, but the farmer will send their livestock to a slauther house/butcher/processing shop 1.5 hours away, and by the time they finish processed all the meat, everything is frozen.
Thanks!
BackOnElectone 1 year ago