Anyone here making Prosciutto?

[shotski]

I am looking for recipes for Prosciutto to compare to. Specifically the seasoning and larding and time frames. Here is a picture of my Prosciutto after salting and now hanging in what was  to be my cheese cave. ???

[Al Lewis]

If you do a search on You Tube there is an entire series of videos on there showing, and explaining, the entire process from beginning to end.  It also shows a really neat home made press the guy uses.

How to make Prosciutto, Part 2   How to make Prosciutto, Part 3   How to make Prosciutto, Part 4

[shotski]

Thanks Al, I will have to change the name of my cave to Italian mountain breezes. LOL

Ya that is a pretty cool press and a good idea , just a matter of figuring out how much pressure you are exerting. If I had to guess it is a wine press with a sheet of wood drilled in the centre on the bottom for the threaded rod and you can see the top sheet of wood is slotted. 

[Tomer1]

why is the meat pressed?

[shotski]

why is the meat pressed?

To expell the moisture that the salt is drawing out of the meat.

[shotski]

2 Stilton's and 1 Prosciutto in the love cave.  ;) :P

[jwalker]

Looks good , how old is that procciutto , and how long will you age it , do you go by weight ?

I haven't made prosciutto yet , but have made some great Pancetta , and Coppa , I hang them until they lose 35% of their weight , usually about 2-3 months.

I have done dry cured Hams , but not in the Prosciutto style.

Cheers , Jim.

[shotski]

Looks good , how old is that prosciutto , and how long will you age it , do you go by weight ?

I haven't made prosciutto yet , but have made some great Pancetta , and Coppa , I hang them until they lose 35% of their weight , usually about 2-3 months.

I have done dry cured Hams , but not in the Prosciutto style.

Cheers , Jim.

I find Prosciutto recipes a lot like having more than 1 cheese recipe in as much as one tells you to stir to prevent matting while the second tells you to let rest to encourage matting at the same stage.

I really have not seen a lot of recipes but there are a lot of Italians in our area that make  Prosciutto and almost all do it slightly different. The ageing time is minimum 12 months preferably 18 months.