I am Italian, and I wish I were there! Good people, a great glass of wine, and a piece of that animal makes life worth living!! Toasting the animal was a classy move! God bless!!
Ciao Benjamin... Quel prosciutto è pieno di muffa, non va bene così. Bisognava farlo stagionare senza la copertura della carta e della busta... Così, senza niente, solo spezie. Non si sarebbe formata la muffa e sarebbe stato molto meno grasso. Buona vita e buona "strada" dall'Italia
The white fat looks a lot like Italian Lardo, the melt-in-your-mouth delicacy from the Tuscan region of Italy. The portion that includes lean and fat resembles the Iberian hams of Portugal and Spain, that cure for four years or more. There is much ado on the internet and youtube about Wagyu beef, but cured meats such as this continue to dominate in terms of popularity and price. A thin slice of the hams being sampled in this video would probably cost you about $25 to $30 per ounce if you could actually find it available in any US restaurant. Folks like Stoney Ridge Farmer make this effort for their own enjoyment of ancient cuisine, likely withholding it from the commercial market due to some ridiculous FDA or USDA rule.
Please make more videos on the entire setup for storing these (hanging, salting, requirements of room for storing) I want to one day have a meat cellar and know how to store meat like this, but finding info on this old technique is hard to find.
I have a playlist that details what we did with this hog..will have more videos next year when we do this process again..here's a link to the playlist that will get you where you need to be: ru-vid.com/group/PLWWdn2d8DzsU9QhbUjx8Nx5qlkstFdySv
I started learning about deli foods when I was seven and I can honestly say I've never seen a prosciutto cured while shoulder like that. Too cool for school.
I remember as a child visiting my grand mothers brothers farm were he had hams curring and finished and he took out his pocket knife and cut us off a piece of some of the finest country ham I've ever tasted thanks for the memory
bro...if you don't like the content don't watch it...if you do..then stick around. This ham took nearly 2 years to cure...I hauled it 300 miles to a special place to cut it....the video is about the experience..not about cutting a ham...it's about life, new people, learning and fellowship....anybody can take a knife and cut a ham.....only I can tell the story of the ham, the hog and the place. You do realize that youtube videos are stories, journeys and about an appreciation for others.
@me Me lol...the comment was meant for hakosufsfsdoith whatever his name is up there...man...I guess you can tell I am just fed up sometimes with these degrading comments...I'm a person just like anyone else and it get's a little old with all the rudeness I have to deal with
Folks back then had no refrigeration.I remember my grandma had plenty of 5 gallon buckets full of lard.Every can had meat in it.You can store meat in lard with no preservatives for years.
My great grandmother canned sausage by cooking it then pouring the grease over it then canning the jar in a canner after that........I never had it cause she died in 1976 but my dad ate that stuff all his life......
Josh your reverence for cured pork is refreshing and a nod to the old ways. Thanks for the content switch up. I wish we had Taste A Tube. I'm a huge fan of old world cured meats. The guys Capicolla looked spectacular.
JOSH DUDE - KILLER VLOG!!! I'm a professional cook and raise Mangalitsas on pasture, acorns, hickory and black walnuts and cure the meat myself here in TN, so this was by far the coolest video of yours I have seen thus far. That vid of yours when you, your Dad and others butchered the hog at his place was actually the first vid of yours I watched. To see this come full circle and watch as you got to cut into that cured shoulder was very, very cool. Totally agree with you on the magical place those guys have and they are phenomenal teachers (Al Lumnah had them out there too as you know). Time to get a nice prosciutto stand so you can enjoy a few slices every morning with your coffee and biscuits. Don't want you to turn into cooking channel, but would welcome more vids in this vein. GREAT vid brother!
@@angelg1845 mold on cured meats like that isnt bad, its what helps flavor and preserve the flavor of the meat. look at salami's and the like as well, they're covered in mold and aged before being sliced and served.
Rule of thumb, if you don't want to spend 20min cutting fat off to get to the meat, you trim it before the curing process, it also speeds up the curing and you don't end up with a massive chunk of fat you have to trim every time you cut it!
rule of thumb...you want the fat and skin on the meat my friend....you can't remove the fat without removing the skin....you need the skin on the meat for curing....fat is what channels the salt into the meat for curing...we've been at this for 6 generations in my family my friend
No. That's *not* what part of the pig a ham comes from !!! It's not the butt/shoulder !!! It's not between the head and loin/belly. The ham comes from the rear bud.
So I just got a 25 month aged Benton Country ham. This was the only video i could find on how to slice it. Did I also hear you say it was shelf stable? So once I start to cut into it, ok to leave on counter, wrapped in something? Thanks p.s. should be drinking bourbon
I remember working at my dad's Meat Market and the salesman came in with a bunch of dry cured ham and bacon they were covered in mold he asked if we would take them off his hands none of his clients wanted The Moldy stuff so we got a really good price almost paid nothing for 500 lb of product my dad said these Northerners don't know about southern ham we sold all of it at full price with people coming back wanting more. For presentation in the counter my dad scrubbed salt and mold off with a brush and water and then hung them is a cooler to air-dry they look beautiful and tasted delicious
I greatly appreciate showing how to cure those hams. The FDA ruined the culinary world in America. All isn't lost yet. Time to legislate things back into existence.
Great video will definitely be trying that out when we get hogs on the farm here. I get a lot of great ideas for my channel on here. Thanks for sharing man hope all is well.
Thanks very much love these videos on the hams I have been thinkinh about the hams you made with your dad can you do some more content with your dad thanks again
The pellicle is the tacky surface that forms before you smoke something, typically by leaving it uncovered in refrigeration for 8-24 hours. It helps the smoke adhere to the product.
Sign up for a class and hop on a plane...it's worth it Andy...it takes us 7 hours to get to this place...probably the same amount of time it would take you my brotha
I'll bet you that the 2 butcher's knees almost buckled when he stuck his knife into their table! Also they probably thought about how not to treat a sharp knife if you want to keep it sharpe!!!!
Do they sell hams there? I live about two and a half hrs north west of there and I'd love to experience that ham. I've always wanted to buy it and make it myself at home but it's not realistic in your home. Great video though
You'll be glad you are wearing that leather apron if that knife ever slips with the way you are using it. You might want to get one that goes all the up to your chin ;-o
In Malaga, Spain, I had a sandwich that was basically one slice of jamon de serrano, and one slice of Manchego cheese on a baguette. I thought, "Where's the rest of my sandwich?" It was one of the most delicious sandwiches I've ever had! In the US they make a good sandwich by piling half a pound of meat and cheese on bread. In Spain, they just start with delicious meat and cheese, and one slice of each is all it takes. Great stuff!
