This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg

Push any blood left in the femoral artery out of the hog leg.

Soak up any blood that comes out to prevent spoilage.

Generously pack kosher salt into all crevices of the hog leg.

Prepare a giant food-safe bin with a 2-inch layer of kosher salt at the bottom.

Place the hog leg into the bin, ensuring it is surrounded by salt on all sides.

Cover the hog leg completely with kosher salt, ensuring it is fully submerged in salt.

Let the hog leg cure in salt for 15 to 23 days, checking every few days for liquid accumulation.

After curing, rinse off all the salt in a stainless steel sink.

Pat the hog leg dry to remove excess moisture.

Rub the hog leg with a mixture of pepper and pork lard to prevent it from drying out too quickly.

Tie a rope through the tendon of the hog leg for hanging.

Hang the hog leg in a controlled environment with the right temperature and humidity.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens