Tasting Home Made Prosciutto - 1 Year To Make! - Glen & Friends Cooking

Trim up the hog leg, removing the H bone and tail.

Press all of the remaining blood out of the femoral artery - if any.

Weigh the leg.

Rub salt into all exposed cuts in the flesh and around the head of the femur.

Lay down 2” of salt in your ‘salting box’ and then lay leg on top.

Make sure no parts of the leg are touching the edge of the box.

Pour enough salt on top of leg to fully cover.

Allow to sit in a dark cool spot for 1 day per pound of leg.

Rinse off all salt, and then rub all over with a mixture of lard and pepper.

Tie up and hang in a dark cool spot for at least a year.

Cooking Techniques

Spice Level:

Allergens