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, etcCutting and preparing the leg
Part 2, the salting and pressing
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.
Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.
hotdoglover, describing the well known Clifton NJ dog house