How to make Prosciutto the old way
Recipe Information
Prosciutto
Cultural Context
Originating from Italy, prosciutto is a dry-cured ham that has been a staple since ancient Roman times. It is celebrated for its rich flavor and delicate texture, often served as an appetizer or in sandwiches. Traditionally, prosciutto is made from specific breeds of pigs and undergoes a meticulous curing process that can last up to two years. Today, it is enjoyed worldwide, with variations like prosciutto di Parma and prosciutto di San Daniele being particularly prized.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Select high-quality pork leg.
Salt the pork leg generously.
Wrap the leg in cloth and place it in a cool, dry place.
Allow to cure for several months, typically 9-24 months depending on type.
Check periodically for moisture and mold; wipe off any surface mold.
Once cured, slice thinly for serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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