Prosciutto Begins!
Peter and I started a prosciutto on Sunday afternoon -- pictures are below. We started with a 31 lb leg, trimmed it up a bit, carved out the aitch bone (part of the pelvis), lined a giant plastic bin with salt, put the leg in, packed a ton of salt in all gaps in the meat and around the bones, buried the leg in the remainder of the salt (50 lbs total), put about 25 lbs of weight on top of the salted leg, put the lid on, and then left it in Peter's walk-in fridge (around 40 F).
Peter will flip the leg occaisonally over the next few weeks and give it some loving salt massages, and we expect to pull it out after about 3 weeks in the salt, at which point it will be rinsed and hung to dry for 9 months or a year.
This is my first prosciutto, so I can't answer too many questions. But, Peter has done a bunch, so if you post questions, I'm sure he can chime in.
I'm not sure I can wait a year to carve into this.....
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