How Do I Cure Prosciutto Piccolo?
Prosciutto piccolo translated into Italian means "little prosciutto" or "little ham." The only difference between prosciutto and prosciutto piccolo is prosciutto is cured with bone while prosciutto piccolo is not. Even though the procedures are the same for curing ham in Italy, each region has its own specific standards. Prosciutto piccolo is a traditional Italian meat that is delicious when wrapped around fresh fruits and vegetables or served in a sandwich. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- 1 freshly butchered boneless 26 to 33 pound ham
- 12 to 15 cloves of garlic
- Fine-grained sea salt
- Peppercorn
- Nutmeg
- Cinnamon
- Cloves
- Vinegar
- Water
- Rendered lard
Instructions
-
-
1
Purchase fresh ham that has never been refrigerated from a butcher. The meat should weigh between 26 to 33 pounds and the bone must be removed. The central vein also must be well-drained of blood, or the meat will not cure properly.
-
2
Peel 12 to 15 cloves of garlic. Grind the garlic, 1/2 cup of lightly moistened, fine-grained sea salt, peppercorns, and 1/2 tbsp. of spices, such as nutmeg, cinnamon, cloves, in a mortar.
-
-
3
Lay the meat on a dry surface that will not absorb liquids. Rub it thoroughly with the garlic mix.
-
4
Leave it to dry for three days. Wipe off any liquids the meat gives off. Massage it thoroughly with more garlic mix, and salt it thoroughly with fine-grained sea salt.
-
5
Leave the meat to dry for another five days. Wipe off any liquids it gives off. Massage it thoroughly with more garlic mix, and salt it abundantly with the fine-grained sea salt.
-
6
Leave the meat flat on a surface to absorb the salt and garlic mixture for 30 days. Turn the meat occasionally.
-
7
Shake off any excess salt, and leave the meat to dry for another 10 days.
-
8
Mix equal parts vinegar and warm water. Rinse the meat with this mixture, and hang it up to dry for two to three months in a place that is impermeable to flies.
-
9
Coat the ham with rendered lard and hang it for another seven to eight months in an area safe from flies.
-
10
Trim away the rind with a sharp knife. Slice the prosciutto piccolo into thin, even slices.
-
1
Tips & Warnings
For more flavor, the prosciutto is usually aged for 15 months or longer. It can also be sealed in a wooden case surrounded by wood ash to age for up to two years.
Traditional prosciutto-cutting knives are 1-foot long and a 1/2-inch wide.
To make slicing easier, use a prosciutto holder, which is a device with a large clamp that allows the meat to stand on its edge.
References
Resources
- Photo Credit green asparagus and prosciutto 3 image by Chef from Fotolia.com
