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Mr.Grieves
I used to love prosciutto when I worked @ a deli, then I found out how they make it.
"Traditional prosciutto is cured for over 3 years. First the ham is cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place." "Typically the hams are hung in seaside caves to cure during which they grow some lovely green and black molds all over the exterior which is cut off prior to packaging"
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