MAKE YOUR OWN PROSCIUTTO
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.
Butcher a pig and take off the pork butt.
Cover the pork butt fully in salt to draw out moisture.
Place the pork butt in the fridge for 12 days (1 day for each pound).
After 4-5 days, drain the liquid that has accumulated.
Re-salt the pork butt to continue drawing out moisture.
Ensure to pack salt into all crevices and joints of the meat.
Place a weight on top of the pork butt to help squeeze out more liquid and firm up the prosciutto.
Return the pork butt to the fridge for another 6 days.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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