When I arrive at home I send you a message.Oh, wow. Just......wow. I'm so jealous of your finished product! Can you tell me more about the process you followed?
It is quite difficult find it for sale outside ItalyAmazing.
Thank you for the detailed instructions. One day I hope to try something like this (or at least buy a whole finished product).
With shoulders I make a type of raw meat which is not very different with prosciutto. Shoulders have less fat parts so it is easier dry themNice to see you don5 use additional chemicals only salt....my family is from the Monte Grappa area of Italy...we still make sopressa without added chemicals but as you said above. The age of the pig and what it was feed make a big difference! Here in Canada it’s hard to find pigs older then 3 months old. My dad pays someone to raise a proper pig for us....around 16 months and we only use the shoulders for the salami...do you find it makes a difference if the pig was male or female? Thank you for sharing
San Daniele is one of the best prosciutto in north Italy (the best is Crudo di Susa for me)I used to live in Pordenone very near San Daniele. I recall large curing barns where they hung the hams. We fell in love with prosciutto there.
The female pig is less big in size and weight but it has more fat than the male pig so the difference depend on what you want to prepare with the meat. I think there are not a lot of differences with the sex of the pig used. I think the way you use to breed and feed the animals make the difference: for example my prosciutto has the fat part with a flavour of hazelnut and acorns and it mean that pig has wild flavour and the animal has lived all his life in nature. In fact I breed pigs in a forest where they are free to graze and eat all what they want. Also my grandparents and their parents used this way and we have never called a veterinary (except for the checks which are imposed by the law). I think this way to breed pigs and the age you slaughtere them make the difference.Nice to see you don5 use additional chemicals only salt....my family is from the Monte Grappa area of Italy...we still make sopressa without added chemicals but as you said above. The age of the pig and what it was feed make a big difference! Here in Canada it’s hard to find pigs older then 3 months old. My dad pays someone to raise a proper pig for us....around 16 months and we only use the shoulders for the salami...do you find it makes a difference if the pig was male or female? Thank you for sharing
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Sauce It is done, in several stages, during the period of maturation. Apply a mixture of suet, salt and rice or wheat flour onto the muscular surface (the part without rind), to which black or white pepper can also be added to the powder. The sauce you applied to prosciutto is removed when you cut it for eating.
Your pigs are not big enough. I use minimum pigs of 160/180 kg. Without skin also is not possible the process of prosciutto. You should try with a cattle like a large white or a black cattle (but killing it when it is minimum 1,5/2 years old).I have three small wild Texas pig legs I would like to try this with, they range from 1500-1700 grams each and do not have skin. Do you think they could be salted, rinsed, and coated entirely with the paste for long-term aging? I am worried that long aging without skin will cause the meat to dry to quickly.
I think the small size of these legs means that they will be done in 3-4 months. Any ideas would be very helpful.
Thanks!
Christophe
Jambon de Bayonne is my favorite cured ham when I go to France to visit family in the Basque region. I hope to achieve a similar result.
The legs must be about 10/12 kg at the end if you use an adult animalI have three small wild Texas pig legs I would like to try this with, they range from 1500-1700 grams each and do not have skin. Do you think they could be salted, rinsed, and coated entirely with the paste for long-term aging? I am worried that long aging without skin will cause the meat to dry to quickly.
I think the small size of these legs means that they will be done in 3-4 months. Any ideas would be very helpful.
Thanks!
Christophe
Jambon de Bayonne is my favorite cured ham when I go to France to visit family in the Basque region. I hope to achieve a similar result.
The legs must be about 10/12 kg at the end if you use an adult animal
You should make some salami with them and start to make cured pig meat with loin, coppa, and other parts before to try prosciutto because it is the most difficult absolutely.The pigs were killed and their hind legs given to me, so I did not have a choice of size. Maybe next time I will buy a large pig leg from a local farmer. I understand that they cannot be cured exactly like prosciutto, but I hope to achieve something similar in terms of a dry cured meat that is safe to eat and keeps well.
Perhaps I will cure them in a manner more like bresaola, but allow them to dry to slightly firmer than for bresaola. I'm open to suggestions
The pig we use for prosciutto. It is slaughtered when it is adult (more than 160/180 kg)You should make some salami with them and start to make cured pig meat with loin, coppa, and other parts before to try prosciutto because it is the most difficult absolutely.
2 years aged prosciuttoOh, wow. Just......wow. I'm so jealous of your finished product! Can you tell me more about the process you followed?
The important things to make a good prosciutto are: first of all use a high quality meat. In the second position there are the age and the weight of the pig. It is very important that leg is about 10/12 kg and it must have at least 20/25% of fat because it is very important to give flavour and make tender prosciutto during aging process. Then it is necessary to have a good place for aging period (a natural cellar like a cave is perfect). If you respect theese instruction and some other things I said in a post before you will have a prosciutto like this one in photo after 2 years of dry aging.2 years aged prosciuttoView attachment 619969
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