Here is the story of the birth of the two prosciutto from the class at Peter's brewery yesterday.

One weights about 27.5 pounds and the other about 30.5 lbs. They were transported to my house both packed into one container with surrounding salt after being massaged with salt at the class for 15-20 minutes. I have an old refrigerator that will be used to keep them at about 40 degrees for the next three to four weeks. I moved each of them into smaller containers for ease of handling.

Here is one of them sitting in the new container which is in a utility tub in my basement conveniently located right across from the fridge in which it will reside. It has been totally immersed in granulated salt:

Here they are in the fridge:

Here weights (concrete stepping stone and floor tiles - wrapped) have been placed on them. The bag of granulated salt (donated to the cause by Jamie) will be used to top off when the hams are pulled, flipped, and massaged approximately once a week:

A closer view with the weights in place:

After the salting period, one of these will hang in a dark sealed off corner of my basement which maintains a 60-70 degree temperature range throughout the year with very slow changes from winter through summer. The other will go into a space to be provided by Oliver at his home.

Stay tuned!