they said it couldn't be done...
Discussion
it's pretty simple really. It sat in a wet cure of red wine, salt, rosemary, cloves, garlic and a few other bits and bobs, for 4 days. Then i wrapped it in muslin and hung it in my larder for 10 days.
Really it is too small a bit of meat to do something like this with, as you can see the ratio of outer bit to inner bit is much too high.
I am optimistic for the prosciutto though!
Really it is too small a bit of meat to do something like this with, as you can see the ratio of outer bit to inner bit is much too high.
I am optimistic for the prosciutto though!
The knife is a serrano ham knife made by Laguiole en Aubrac. The blade is about a foot long. It was bought in Barcelona, I don't know if they sell it in other countries, I can't seem to see it on their website.
As for taste, if you were blindfolded then you would definitely say it was a normal (good) air dried pork ham, which is about as good a compliment as I think could be expected!
It is moister in the middle, although actually the outer bit is OK too. it's really a ridiculous sized piece of met to try this with, so the next one will be much, much bigger.
As for taste, if you were blindfolded then you would definitely say it was a normal (good) air dried pork ham, which is about as good a compliment as I think could be expected!
It is moister in the middle, although actually the outer bit is OK too. it's really a ridiculous sized piece of met to try this with, so the next one will be much, much bigger.
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