following the instructions
What you need
The equipment (for each ham)
- a wooden wine case or similar-shaped box (plastic will do but don't use a metal one) with a few small holes in the base for drainage
- a 10-15kg weight
- a wooden or plastic board
- plenty of muslin ( organic hemp cheesecloth)
- butcher's string
- a darning needle
- a sharp skewer
The ingredients
- 1 leg of pork
- about 5kg fine cooking salt (not sea salt)
- 1 tbsp black peppercorns, cracked
- 1 tbsp coriander seeds, cracked
- white wine vinegar
and using own reared mangalitza pork we prepared our very first air dried Parma ham/prosciutto
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