Sorry the photos are poor quality, they were taken on my cell phone.
suckling prosciutto
Here is a picture of my suckling prosciutto. It has been hanging for a couple of months now. This is based off of len poli's recipe for the traditional way to make prosciutto. After about a month of curing it was rubbed down with a mixture of semolina, black pepper and lard and will hang at 60 degrees with 65% RH for a total of about 6 months. It could probably go a little less, due to the fact that it is a rather small suckling ham. Hope it turns out!!! Here are some pictures of it drying.
Sorry the photos are poor quality, they were taken on my cell phone.
Sorry the photos are poor quality, they were taken on my cell phone.
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