2009's Prosciutto

Many of you foodies know that Prosciutto is absolutely delicious. Ham cured to perfection with the greatest balance of saltiness and flavour makes this food a favourite. This deliciousness comes at a steep enough price, a leg of Prosciutto di Parma can cost as much as 400.00$ once it’s been cured while local brands will cost upwards of 100$ and often be of very poor quality.

Over the past few years, I’ve been making Prosciutto quite literally in my parent’s Montreal basement. Over the next few days/weeks, I’ll be writing about how you too can make a great prosciutto at home given a cold damp room (I’ll take temperature/humidity readings in my parent’s cold room to give you an idea of what you need), lotsa salt, some herbs and of course a pork thigh!

At the left, you can see one of the Prosciutto I prepared in February, 2009. I cut this particular piece in late January 2010. Yup, almost 1 year to the day! There’s the most important fact about Prosciutto preparation: once the 12-day curing process is complete, the meat must slowly dry over the course of a year. If you’re anything like me, it’s not so easy to wait but the results will speak for themselves!

So call your butchers, clear out your cold rooms and start looking for table salt in your grocery flyers, we’ll get cracking soon!