Step-by-step | How to Prepare Prosciutto Crudo | Traditional Way | First stage

Ask your butcher to prepare a leg of pork in the shape of prosciutto.

At home, dry all the blood from the leg by squeezing it out with your hands.

Massage the leg to ensure all blood is removed.

Rub cooking salt mixed with black pepper onto the skin of the leg, starting from the bottom.

Make sure to apply a generous amount of salt, especially where the meat is exposed.

Massage the salt into the skin thoroughly.

Repeat the salting and massaging process every two days for 21 days for a large leg, or 14 days for a smaller leg.

Make a small incision at the joint and add salt to penetrate through it every couple of days.

Ensure the salt penetrates the skin and meat by massaging it well.

The prosciutto will take about 10 months to cure, depending on the size of the leg.

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