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Curing your own prosciutto

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#1 Rail Paul

Rail Paul

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Posted 16 January 2011 - 01:23 AM

The writer Melody Kettle has been pursuing a video series on making your own prosciutto. Working with an experienced friend who has access at Nicolosi Foods, Ms Kettle has procured a Berkshire pork leg, salted it, and placed it in the press.

In the first video, the pair visit Nicolosi foods, which provides butchered pork products to many restaurants and smokehouses. They learn how to cut a side of pork and get the right cuts for cappicola, etc

Cutting and preparing the leg

Curing is amazingly simple Ė easy as 1,2,3. First, the pig leg is covered with Kosher salt. Then itís wrapped in a plastic bag. Finally the uncured pork is pressed one day for each pound. For example, if youíre curing a 25 pound pig leg, according to Louís method, it should be pressed for 25 days.

Part 2, the salting and pressing

“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”

Niccolò Machiavelli