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.