Adventures in Pork: Salumi Became Prosciutto Today

IMG_0059

A fresh, whole ham

Or, at least began the process of becoming prosciutto. Salumi’s hindquarters were finally fully thawed this morning, so I took them out, removed them from their packaging, and got them ready to cure!

Prosciutto is the most well-known type of salt-cured and air-dried ham. Prosciutto di Parma is from the Italian city of Parma. I don’t think you can call it “Parma” if it’s not from there. Nowadays, “prosciutto” is a more generic term, like champagne. The Spaniards also make fine “Serrano” hams in roughly the same way, although you hear stories of romance in Spain, involving happy ruminants tromping along beneath oak trees, feasting upon delicious acorns, getting all plump and rich-tasting.

IMG_0060

Both hams in the salt cure

To make a truly good ham in the style of prosciutto, all you need is the best possible pork, salt, and time (and lard and peppercorns, but those come later). The preparation for this initial step could not be more basic. You add four pounds of granulated salt to a fresh, raw ham. There are no flavors for inferior hams to hide behind. This is all about accentuating and showcasing every porky bit of ham goodness.

IMG_0061

Weighted hams, placed in the refrigerator to cure

I use plastic bins for the curing process. Salt is packed all over every square inch of the hams, with special concentration of salt where the femur is exposed, leaving the remainder of the salt in the bottom of the plastic bin, and on top of the ham. After covering with plastic wrap, you weigh down the ham with at least 10 pounds of bricks (I wrap the bricks in aluminum foil, you can also use heavy pans, or whatever you have).

The ham is placed in the refrigerator to cure, at least one day for each pound of weight. You need to check the hams at least every other day, draining any excess liquid that’s collected and maintaining the salt cure by adding more salt, if needed. These two hams are just under 15 pounds each, so I’m planning that they should be ready to remove from the cure around September 26.

Meanwhile, you might be interested in some nuns who make cheese. How awesome is that? The Gouda Life, indeed!

Also, here are two words that really shouldn’t be used together: food industry. Can you name an industrially-produced food that is truly worth eating?

[Note: Beer Camp voting continues until the end of the month. I’m holding at 10th place, but several “up and comers” are threatening to dislodge me from that position. I’d really appreciate if you could keep me there].

Advertisements

6 thoughts on “Adventures in Pork: Salumi Became Prosciutto Today

  1. “a more generic term, like champagne” – er, champagne has to be from, you know, Champagne. It’s a appellation d’origine contrôlée wine.

    Your home-made prosciutto sounds like it will be delicious, by the way.

    • In the U.S., “champagne” (with a little “c”) IS a generic term, along with “burgundy” and a few others, to the great dismay of the French. Nobody says sparkling wine, and no one cares that their champagne isn’t Champagne (except the French).

      • Except the French, all 92 countries who have signed the Treaty of Madrid and most everyone who cares about wine (and those who care about false advertising too) 🙂

      • I did not say that using the “champagne” term wasn’t false advertising; only that in the U.S., it is a generic term outside the wine community. We should always call things what they are; especially the things we care about. 🙂

  2. Pingback: Adventures in Pork: Prosciutto Update | Quartermaster of the Barque

  3. Pingback: Catholic Joy and Adventures in Pork; Prudence and Prosciutto | Quartermaster of the Barque

Comment on this Post

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s