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[Rail Paul]

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 – easy as 1,2,3. First, the pig leg is covered with Kosher salt. Then it’s wrapped in a plastic bag. Finally the uncured pork is pressed one day for each pound. For example, if you’re curing a 25 pound pig leg, according to Lou’s method, it should be pressed for 25 days.

Part 2, the salting and pressing