Prosciutto Crudo stagionato Calabrese Fatto in casa passo passo

Select high-quality pork leg.

Salt the pork leg generously on all sides.

Place the salted pork leg in a cool, dry area for curing.

Allow the meat to cure for several months, monitoring humidity and temperature.

After curing, rinse off excess salt and dry the ham.

Wrap the ham in cloth and hang it in a well-ventilated area.

Let the ham age for at least 12 months for optimal flavor.

Slice the prosciutto thinly before serving.

Cooking Techniques

Spice Level:

Allergens