Some know of my search for the family roots through food. I know some do their own meat curing, so I was hoping someone might know these prosciutto recipes that I'm looking for. I'm looking or 7 total types of prosciutto. Prosciutto Di Bassino, Di Guarcino, prosciutto romano, prosciutto di cinghiale (wild boar), Di casaletto, di montefalcone, and di pietraroja.
I know, Di bassino is rubbed with a mixture of white wine, garlic, and pepper, aged at least 1 year. Not sure of the ratios though. I also don't think it's cured like a normal prosciutto, since it's not rubbed with salt.
Cinghiale I know has the bristle still on and the hoof still intact. So not sure how it's cured.
Di guarcino is flavored with red wine, lard, chili, and spices; aged up to 16 months. Not sure wich spices or ratios.
Di Montefalcone is Smoked, chili-laced ham. Smoked with what, and chili-laced ham..like a sausage?
Casaletto and pietraroja I don't know anything about.
Was hoping someone might know and would be willing to help.
Thanks in advance.
Frank
