- Joined Oct 12, 2017
Why do I want to try this? Good question.... cuz my friend is from Italy, Pontremoli, small place near Parma and Parma is known for one of the best prosciutto makers... He said this is how they did prosciutto for generations... I am intrigued cuz it's different than what I know about curing...I
I am not sure i understand the logic. The salt and cure amounts are measured for green weight knowing in advance the dry weight will be 35% less. It's been like that since ancient times.
Using smaller amount because the final weight is smaller is like using less salt in soup because some water will evaporate during cooking.
Why do you want to try this? Regular recipe is too salty for you?
As for the argument that your friend is still around....i know many (cigarette) smokers alive and kicking.