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Anyone have any experience making prosciutto.
    #5326193 -

I would love to try my hand at making some prosciutto. Paying $15 on up per pound is no fun. Has anyone tried doing this? I want to try making the sweeter version and I have heard or a type that used some wine as flavoring in the process. Can anyone give me a hand at starting this project?


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Re: Anyone have any experience making prosciutto. [Re: ymhrswrider]
    #5326202 -

never done it, but an short overview on what to do.

Get a whole pork leg, clean it and cover it in sea salt. After it cures for 2 months, wash it a few times to remove the salt. Hang in a shady and airy place for 12-18 months to dry. Thats it.


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Re: Anyone have any experience making prosciutto. [Re: ymhrswrider]
    #5327653 -

While you should be able to alter the sweetness of the final product through flavoring.. the true way to have your cured pork tasting buttery delicious is to ensure you have high quality meat to begin with, from pigs that were treated and fed especially for this kind of cure. If you decide to go through with this, please detail the process (with pic's!).


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Re: Anyone have any experience making prosciutto. [Re: geokills]
    #5327925 -

So all the prosciutto I've seen doesn't have a bone in it. How do they cut the piece of meat to get that type of cut. Is it only half of the leg or is the bone removed and then the meat pressed. I haven't been able to find any info on the net concerning this yet. All I've found is that I need to use a whole leg.


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Re: Anyone have any experience making prosciutto. [Re: ymhrswrider]
    #5327931 -

Also, the skin is usually left on, right?


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Re: Anyone have any experience making prosciutto. [Re: ymhrswrider]
    #5383753 -

Not that it would be impossible, but keep in mind that real Italian proscuitto has a lot to do with the acutal meat and raising of the pigs (they are fed the whey left from making parmigiano reggiano cheese) the curing process is fairly easy (salt and dry air). Here in VA we're known for our smithfield ham, but Im not a big fan of it becasue it's just all salt and no flavor in comparison to real Italian proscuitto. If you want to ascend to another level of cured pork products try Iberico Bellota ham from the Basque region of France (which borders Spain) technically this ham will not be available in the U.S. until next year but it will be worth the wait. Iberico Bellota is aged for a minimum of four years and the the meat comes from a certain breed of wild boars that feed on acorns. One taste and you will realize that it is much more than the act of making the ham than it is the quality of the raw products and attention to detail in aging the meat.

FYI :grin:


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Re: Anyone have any experience making prosciutto. [Re: soochi]
    #5385138 -

Booyah, I've had Iberico and various four (or was it five?) "acorn rated" cured hams during my visits to Spain (in the northern Basque region, the central capital, and the sourthern Costa del Sol.  That stuff is just so buttery delicious it's downright delectable.  I mean from the minute the bar-keep or burther cuts it off the leg and lays it on a piece of buttered bread, you see the meat start to glisten with sweat from all that wonderful fat and oil melting at room temperature.  It is quite probably my favorite food, and I even go so far as to import some high quality serrano directly from Spain about once a year to enjoy here in California-- even though the import is good (considerably better than any domestic "serrano" style hams), it hasn't reached the level of aromatic and flavortastic ecstasy that I've experienced abroad. 

:drooling:

Ps. Soochi, it's good to see you active in this forum.  Upon the two posts of yours I've read this morning, I want to come and raid your pantry!.. but I'll settle for your regular participation here at the Shroomery :heart: .. I hope you update us when this Iberico Bellota will become available in the US!







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Re: Anyone have any experience making prosciutto. [Re: geokills]
    #5386078 -

I'm going to be trying this out in a week or two. If it doesn't work I'm out of a couple bucks. If it does, WOO HOO.


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Flashbacks are God's way of saying, "This one's on me".

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Re: Anyone have any experience making prosciutto. [Re: geokills]
    #5387368 -

Thanks Geo, working at a restaurant doesn't afford me much time on the forums but when I do I like to contribute something worthy and informational for our fellow members. If I'm not mistaken 2007 should be the year of Bellota, I read it recently in the Food section of the Washington Post. As for my pantry....I don't blame you wanting to raid it, I get that all the time from fellow co workers and close friends. I make regular trips to Europe and bring back a shit load of stuff, most of which you cannot find or is not currently sold in this country. It's nice to see avid gastronomes on the site!

happy cooking

:grin:


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Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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