Hi all, just a quick question.
As some of you know from my other posts, I'm playing around with a prosciutto project. but, looking at country hams, what is the main difference between a country ham and a Prosciutto.
As far as I can see, both are cured with the help of Prague #2, but a country ham is left to air dry for about three months and then cooked before eating and a prosciutto is air dried for about 12 months and eaten without any coking process.
Am I right?