Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
In which prosciutto is attempted, and the progress of previous projects are reported.
Dry cured leg of lamb
Prepping spices, packing in salt, rinsing, and tying in casings. Two lamb legs of local origin, salted, weighted, then rinsed and tied in laminated hog casings for drying.
After seeing Parmigiano-Reggiano, we headed to the nearby Prosciuttificio San Giacomo to see how prosciutto is made. Like Parmigiano-Reggiano, prosciutto is a case of a truly artisanal product that is made on a very large scale.
Homemade jalapeno & cheese and fig, prosciutto & pecorino sausages at Leave Me The Oink.
A Charcutepalooza side project - kangaroo prosciutto. I couldn't resist trying some local produce alongside the duck prosciutto.
Better late than never, this is my blog for Charcutepalooza challenge #1 - Duck Prosciutto.
The first challenge for Charcutepalooza. Silky and smooth goose prosciutto with a side of cured salmon.
I jumped on the duck prosciutto bandwagon, and enjoyed it as part of an hors d'oeuvres tray with a bunch of other DIY projects, plus tortellini in brodo.
Rich, gamey, chewy, velvety. It's goat prosciutto, and it's amazing.