Overall Rating:

4 out of 5

extra curing advice, November 22, 2007
By alcu77

"very good authentic recipe. I would like to add some detail for first timers. In abruzzo we coat the prosciutto with only dry herbs. combination of crushed fennel seeds, paprika, red pepper flakes, fine sea salt, oregano, dried hot red peppers (finely ground), cumin. make sure you do not use black pepper at this point. Cover the entire prosciutto with this mixture. If you do not want the prosciutto to be very hot, cut down on the ground dried peppers, as this is very hot!!! It is critical to cover the bone + surrounding interior area with spices, to keep it dry. if not, the prosciutto will spoil. let sit for 3 days on its back, slightly elevated so liquids can drain away. then dry prosciutto by patting with paper towels. take care not to wipe of herbs off. stand the prosciutto inside a large tupperware container. place thin layer of fine sea salt (do not use regular salt) in container and lay prosciutto flat on its back. cover entire prsciutto with fine sea salt until not visible. let cure for 30 days, turning over every 10 days. after 30 days remove from salt and wash with 50/50 mix of warm water and white vinegar. stick you fingers inside and clean out around bone area. once clean, pat 80% dry and place into container (cleaned out and dry) and coat very generously with ground black pepper. make sure to also coat bone area again very well. (black pepper deters insects and fly's from spoiling) remember, you haven't come all this way for nothing, so use more than enough black pepper when coating (you should not be able to see any exposed meat after coating). stand prosciutto up using thick kitchen twine, tie a nuece around the neck and hang the prosciutto 1 foot above the floor in the cellar, or cold ventilated room (preferably in basement) with an open faced garbage bag containing sand underneath the proscuitto. the sand maintains moisture flow underneath, prevent complete drying of prosciutto. let stand for 8 months. apprx 4 months after hanging, prosciutto will begin to grow mold. scrape off excessive mold leaving skin-covered mold untouched. after 8 months wash face of prosciutto with red wine, removing all exposed mold.

two methods of cutting

using knife or slicer to cut individual pieces:

stand prosciutto up, and starting on right side of bone, cut length-wise pieces using top down cutting motion. begin at right edge of the prosciutto and work in towards bone. once desired qty is cut, place prosciutto in a grocery bag with a quartered green apple inside (green apple will maintain enough moisture). hang prosciutto from ceiling hook in cellar (do not hang close to floor anymore).
repeat cutting process until proscuitto is finished. bone can be using for soup.

method two - vacuum packing cubes

follow same method above, but cut entire prosciutto in sections (apprx 1-2 lb chunks). vacuum pack an place in fridge for later use. this method is much more efficient and maintains freshness, texture, and flavor of prosciutto. although, for a really authentic italian experiance, the first method provides a richer flavor, and texture as the proscuitto sits longer anfter its first slicing. why? because once the interior of the prosciutto is exposed to air, it begins the dry up "secco". secco it the true old fashioned way of eating prosciutto. darker blood color prosciutto means that it is tougher and dryer. typically more saltier and richer in taste. when you buy parma prosciutto at the deli, you often see a pink light color. this is because prior to hanging, it is coating in lard to seal in its current tenderness. without the coating, the prosciutto allowinternal drying, becoming firm throughout, hence the dryness or secco texture, providing a true italian prosciutto, unlike anything you can purchase at a market or deli. you wont be dissapointed!!! remember, the darker the color, and firmer, saltier, and more aged it is. buon apettito.

salute!

Luca Bologna."

110 of 110 people found this review helpful.