It’s been over one year since I posted the last instalment in the series on “How to make the Perfect Prosciutto”. I really feel awful about this, since many of you seem to have decided to make your own prosciutto and I’ve left you hanging during the final moment. I’ve been called a pork-tease (and worse!) and well enough is enough.

If you weren’t aware, the reason that I haven’t written in some time is because I have a new baby (well not a human one) but a startup named Appifier that has built technology for building native smartphone apps in less than a minute, without a single line of code. It’s amazing how much time such an endeavour can take up and I really am thankful to my family, friends and even you for patiently sticking around through this.

Thankfully, if you’ve been diligently following the recipe so far, the final installment is a real piece of cake. You’ll need:

  • Ground Cayenne Pepper
  • Ground Paprika
  • A cool, dark room. My room has an average temperature of 15 degrees celsius (58 fahrenheit) and 55% humidity

Your goal is to cover any meat that is not covered by a layer of hide. You do this for two reasons. Firstly, some of the flavour does seep down into the meat. Secondly, the spices are a real turn off for most critters that try to get a taste of your delicious prosciutto before it’s ready.

Spread the spice mixture on the exposed meat. ensuring that it is completely covered. When you’re doing this, make sure that you put a generous amount in the gap at the top of the ham, between the bones. This is a common trouble spot and you want to ensure that it’s well covered.

Prosciutto and Capicollo in Cellar

Prosciutto and Capicollo in my Cellar

Now’s the hardest part for those of you on an empty stomach. Wait!

You’ll have to wait at least 1 year and sometimes up to 18 months to be on the safe side. Your ham will harden and mould will cover most of the meat. Don’t be worried, this is a great sign! When you decide to cut your prosciutto, you first wash this off then use a knife to carve off the tough layer of hardened flesh to get at beautiful cured prosciutto.

Good luck, write to me and send pictures in if you decide to follow this and do it yourself. I’d love to see what you get!