Author Topic: Anyone here making Prosciutto?  (Read 726 times)

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Anyone here making Prosciutto?
« on: March 23, 2013, 08:39:20 AM »
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. ???


Guests, join the CheeseForum.org community to remove this ad.


Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,116
  • Cheeses: 38
Re: Anyone here making Prosciutto?
« Reply #1 on: March 23, 2013, 09:45:05 AM »
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
« Last Edit: March 23, 2013, 09:54:14 AM by Al Lewis »

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: Anyone here making Prosciutto?
« Reply #2 on: March 23, 2013, 11:29:18 AM »
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. 

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,668
  • Cheeses: 33
  • Default personal text
Re: Anyone here making Prosciutto?
« Reply #3 on: March 23, 2013, 04:12:04 PM »
why is the meat pressed?
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: Anyone here making Prosciutto?
« Reply #4 on: March 23, 2013, 04:37:20 PM »
why is the meat pressed?

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


Guests, join the CheeseForum.org community to remove this ad.


Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: Anyone here making Prosciutto?
« Reply #5 on: June 07, 2013, 02:50:49 PM »
2 Stilton's and 1 Prosciutto in the love cave.  ;) :P

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 640
  • Cheeses: 66
  • I thought I was indecisive , now I'm not so sure!
Re: Anyone here making Prosciutto?
« Reply #6 on: June 08, 2013, 09:26:04 AM »
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.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: Anyone here making Prosciutto?
« Reply #7 on: June 08, 2013, 10:04:53 AM »
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.