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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