When a culatello arrives at the Minozzi Salumificio in Busseto, Alberto first debones it and then massages salt, pepper, wine and garlic into the meat, after which it is put into cold storage for a period of 6 months to allow the liquid to drain off and for the culatello to dry.
Don't sell yourself short mneeley, a bone in proscuitto is hard to pull off correctly.....have to get the salting correct or you will get bone sour. Boneless is a little easier as far as drying goes. But you are correct, there is more to making a culatello to maximize the flavor profile utilizing the mold and fog.Absolutely amazing! I thought I was doing something special when I made a 16-month prosciutto a few years ago. That was nothing compared to the complexity of this! Looking forward to seeing the final product.