Prosciutto ....to do or not to do?

[atomicsmoke]

I was thinking of starting a prosciutto then I saw this whole San Danielle on sale for $80. I don't even think I can find heritage traditionally raised pork leg (raw) for this price. Our usual justification: taste better than the one in the store is out. This is authentic Parma prosciutto - I will never match the meat these guys are using, their expertise, tools and climate.

I know...fist world problems.

 

[dingo007]

I'd do it just for the experience....and lets face it...it's not like you're doing THAT much work....unless you call watching it age "work"..