How to make Prosciutto Crudo (Dry Cured Ham or Parma Ham) - Step by Step Curing Method

Remove the hip bone from the pig leg carefully with a sharp knife.

Massage the leg from the feet to the top to remove blood from the veins.

Clean near the bone and shape the meat as needed.

Mix 1 kilogram of coarse sea salt with fine salt.

Massage the salt into the leg, starting from the skin and covering the bone area well.

Wrap the leg in plastic film and hang it in the fridge.

Place a container under the leg to catch the liquid that will be released.

After 5 days at 2-3 degrees Celsius, remove the salt and add fresh salt, massaging it into the meat.

Hang the leg upside down in the fridge for another 5 days.

After 10 days total, remove the salt and add remaining salt for another 4 days.

After 14 days total, clean the leg using a toothbrush to remove all salt.

Wash the leg with wine instead of water to prevent bacteria.

Hang the leg in the fridge at 2-4 degrees Celsius until it loses 20% of its weight.

After 60 days, wash the leg again and cover the exposed part with lard.

Cooking Techniques

Equipment Needed

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Dietary

Allergens