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Picnic Prosciutto?

post #1 of 5
Thread Starter 

I searched the past threads and didn't see anything on this.

After checking Cash & Carry and Restaurant Depot today, I cannot find a bone-in, skin-on, ham to make into prosciutto. I did find a couple large picnics, though. Smaller, and different bone, I know.

So has anyone ever heard of making a prosciutto out of a picnic? I imagine if it's possible, it would cut down on the curing and aging time somewhat?

If it has to be a hind leg, I guess I'd have to look around for a local farmer that would be willing to sell me one. Craigslist shows a few, but they want to sell whole or 1/2 hogs. I don't have the freezer space for that.

post #2 of 5
I don't see what it would hurt to use a picnic. Maybe a bit more fat.
post #3 of 5

Make Coppa out of Boneless Picnic or Butts. Similar cure process, way faster and takes less space. The result is delicious but not as sophisticated...Nice Loaded Chevy vs. a Caddy. You can use these drying bags in your refer...http://www.drybagsteak.com/shop-umai-charcuterie.php ...JJ

 

Image result for coppa 

post #4 of 5
The muscle/bone structure of the picnic and fat/meat ratio makes it less desirable for a prosciutto. You could debone it, remove some of the fat, cure, then roll for drying. I did that with a leg of lamb.
http://www.smokingmeatforums.com/t/245068/lamb-prosciutto-boneless
post #5 of 5
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Make Coppa out of Boneless Picnic or Butts. Similar cure process, way faster and takes less space. The result is delicious but not as sophisticated...Nice Loaded Chevy vs. a Caddy. You can use these drying bags in your refer...http://www.drybagsteak.com/shop-umai-charcuterie.php ...JJ

 

Image result for coppa 

 

 

Quote:
Originally Posted by atomicsmoke View Post

The muscle/bone structure of the picnic and fat/meat ratio makes it less desirable for a prosciutto. You could debone it, remove some of the fat, cure, then roll for drying. I did that with a leg of lamb.
http://www.smokingmeatforums.com/t/245068/lamb-prosciutto-boneless

 

Thanks, guys. I may end up doing that.

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