Monday, January 27, 2014

Prosciutto Class 2014-01-26

My husband and I took our third prosciutto class yesterday.  We love being part of a large Italian family for a day.  This year we add a pork loin that is done the same way as the prosciutto, but is ready to eat in half the time.  Can't wait for Easter to get here!


Trimming the Prosciutto


Trimming with Mr. Prosciutto


Salting the Prosciutto


Salting the Pork Loin


Prosciutto with Salt Removed


Peppering the Prosciutto


Prosciutto Hanging Room

I would like to hear from you.  Please post if you have dry-cured meat.   











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