While I am curing this ham in the Parma style, it cannot be called Prosciutto di Parma. So, maybe I should call it Prosciutto di Annapolis. The ham is from Joel Salatin's Polyface Farm. We are members of his buying club, and got 2 hams from him in November. I am following the technique described in Hugh Fearnley-Whittingstall's The River Cottage Cookbook. Watch the video below to see what I did.
Monday, January 14, 2013
Making prosciutto
Today I did my first prosciutto style ham. As my co-worker Jay said when I told him what I was going to do, "Man that is some serious salt!" Yes it was some serious salt, and some serious fun!. After it has cured in the salt, I will hang it to cure in the air for about 4 months.
While I am curing this ham in the Parma style, it cannot be called Prosciutto di Parma. So, maybe I should call it Prosciutto di Annapolis. The ham is from Joel Salatin's Polyface Farm. We are members of his buying club, and got 2 hams from him in November. I am following the technique described in Hugh Fearnley-Whittingstall's The River Cottage Cookbook. Watch the video below to see what I did.
While I am curing this ham in the Parma style, it cannot be called Prosciutto di Parma. So, maybe I should call it Prosciutto di Annapolis. The ham is from Joel Salatin's Polyface Farm. We are members of his buying club, and got 2 hams from him in November. I am following the technique described in Hugh Fearnley-Whittingstall's The River Cottage Cookbook. Watch the video below to see what I did.
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Hallo,
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How did the ham turn out?
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