4.29.2011
4.28.2011
The Finished Product
Prosciutto
After 10 months of curing, here is the end result. A special thanks to Babes in the Woods for their heritage hog. A simple recipe, good pork, salt, pepper, and a nice dry room to cure it. Next up for us, coppa and pancetta. our meat and cheese plate will never look better.
Cool shot
4.13.2011
6.24.2010
the start of our prosciutto
The pork came from Babes in The Woods farm.We heavily salt it and then off to the fridge for a week or two, and continuous turning and resalting
2.04.2010
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