Friday, October 13, 2006
Hanging from the beam of our 1800s English style barn is my experiment in creating Prosciutto (aged ham). The leg is from a boar (intact male pig) that we had butchered this spring. I salted the leg for about a month, brushed all the salt off and its been sitting in our summer kitchen all summer (stays cool in there) and i finally got around to hanging it in the barn so it can continue the aging process. I still need to render some lard from the pork fat i have in the freezer. The lard is applied to the leg which helps the aging process. It takes a year or two to create prosciutto and you don't know if you have succeeded until you slice some off and taste it. So next spring or fall I will report back with the results!
Posted by jericho farmer at 7:02 PM