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.