Prosciutto

⏳ Time

15 minutes + 20 days 23 hours

🥕 Ingredients

🍽️ Servings

Description

Since there are many factors that can affect the gradual curing of prosciutto, it's important to periodically check its readiness. To do this, you should pierce the ham several times with a sharp metal skewer in the area closer to the bone. You should detect a slightly sweet, creamy, nutty aroma. If you smell raw meat or a rancid odor, the ham is likely spoiled.

Ingredients

Pork Blood - 22 lbs
Ocean salt - 17.6 oz
Pork fat - 7.1 oz
Glutinous Rice Flour - 0.7 oz
Ground Black Pepper - 0.2 oz
Garlic - 0.2 oz
Ground coriander - 0.2 oz

Step by Step guide

Step 1

Place the pork leg in a container and cover the meat with 300 grams of sea salt. Store it in the refrigerator for 15 days, but gently massage the leg every day.

Step 2

After 2 weeks, add the remaining 200 grams of coarse sea salt and leave in the refrigerator for another week. Then, remove the meat, shake off any excess salt, and hang it to dry in the refrigerator for 3 months. When the time is up, take the ham out, shake off any remaining salt, and coat it with a mixture of pork fat and rice flour, known as stucco.

Step 3

The mixture is prepared as follows: pass the pork fat through a meat grinder twice and add black pepper, finely chopped garlic, coriander, and rice flour. Mix everything well and thoroughly, but not too tightly, spread it over the entire part of the pork leg that is not covered with skin. Then, hang the ham again for 9 months in a curing or drying room. The temperature should not exceed 54°F, and the room should be well-ventilated.