Prosciutto Check-in

Merry Christmas and Happy Holidays everyone! After a rather long hiatus from curing and butchering I’m back! Sorry to all those fans who followed for a short time at the beginning but I had to get settled after the birth of my son. He is now almost 8 months and now I have finally settled enough to get back to curing and butchering. I’ll have to admit I wasn’t completely idle either. I tested out a lot of new recipes since I was in the house most of the time with him and the wife. I even went and hung my prosciutto’s!!!  This is the first one,

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Oh but there are more…

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Why make one proscuitto when you can make four! These will be ready late spring/early summer. They have already been cured and are now going through the aging process. Ideally you wanna have them age in a light breeze on the hills in some Italian village but barring that a nicely ventilated basement that is kept cool will do in a pinch.

I pulled the recipe for the prociutto’s together from a few sources but will post that in my next post. Happy New Year All!!

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