Prosciutto Di Parma-How it is made (English)

[indaswamp]

This awesome video gives the time frame, temp. and RH% at every stage of the process! What an awesome resource!

 

[02ebz06]

That is a pretty cool video! Don't think I could afford the equipment though. Haha

 

[indaswamp]

That is a pretty cool video! Don't think I could afford the equipment though. Haha

You don't need anything that high tech to make a proscuitto. They have been making it for thousands of years without it.

I have the equipment though and have been considering attempting a bone in proscuitto. I have come a long way in my journey into dry cured charcuterie so I think I am ready to tackle it. And I have plenty of room in my large 42.5cu.ft. chamber for a whole bone in proscuitto. Could then remove the gallon water jugs I have in there for thermal mass and just replace them with a whole leg....

 

[02ebz06]

You have a lot more experience than I due for sure.
I've made pepperoni 3 times, Genoa Salami twice, and Summer Sausage once.
That is the extent of it.
I use a wine cooler for curing and a SteakAger for drying with InkBird Controllers.