Making Prosciutto at home with John! Part One

Prepare a clean work surface with a large sterilized cutting board and wear latex gloves.

Rinse the pork leg in the sink and pat it dry with paper towels.

Remove the bone from the pork leg using a sharp knife, making small cuts to expose and detach the bone.

Trim off any loose meat from the pork leg.

Remove some of the skin from the inside of the pork leg to aid the curing process.

Mix a 50-50 blend of coarse salt and regular table salt in a bowl.

Transfer the pork leg to a tub skin side down and sprinkle the salt mixture generously over the meat, working it into the cavity and hock area.

Keep the pork leg in a cool area (2-4 degrees Celsius) for 14 days, placing it in a plastic bag with the exposed side facing up and skin side down, and adding a weight on top.

Every second day, remove the weight, add more salt, rub it around the leg, and return it to the bag with the weight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens