Homemade Italian Mutton Prosciutto | Dry Cured Mutton Leg

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Often referred to as a violin of mutton leg because traditionally when slicing you hold it like a violin and slice towards you. This video Piero teaches you how to dry cure a mutton leg to perfection at home and without any special equipment, try it yourself and let us know what you think!
Ingredients:
Mutton leg or Lamb leg or goat leg
150g Sea Salt
20 Bay Leaves
5 Teaspoons Brown Sugar
1 1/2 Teaspoons clove powder (ground cloves)
1 1/2 Teaspoons Cinnamon
4 Teaspoons ground black pepper
3 Sprigs fresh rosemary cut of the stem
Black pepper coarsely ground
Fresh garlic sliced
Hope you enjoy this Italian Mutton Prosciutto video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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#CookingWithAnItalian #Prosciutto ‪#Charcuterie

Опубликовано:

5 окт 2024

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Комментарии : 58

@ajrwilde14 7 месяцев назад

I need to try this, I don't eat pork but love mutton.

@CookingwithanItalian 7 месяцев назад

Try it is delicious, if you need any help let me know. 👋👋

@ismailkarakartal5401 Месяц назад

@@CookingwithanItalian benturkıyeden 👑🤗 ben sucuk baharatı yapmak ıstıyorum kimse öğret mıyor 🇹🇷❤❤ bana 5 kılo ete nasıl yapmalıyım

@nurhirabe9370 10 месяцев назад

Mutton prosciutto waaaw! Looks very delicious.

@CookingwithanItalian 10 месяцев назад

Thank you very much. 👋👋😁😁

@cristipiese Год назад

Excellent work !!! Congratulations !! Keep up with such good receipes. Auguri

@CookingwithanItalian Год назад

Thank you very much. 👋👋👋👋

@thomasbermea347 Год назад

I went to culinary school and one of my favorite classes was butchery and charcuterie. I wish we did something like that but the classes were only about 6 weeks long and there was a lot to learn.

@Technoanima Год назад

Absolutely Halal.

@CookingwithanItalian Год назад

Absolutely 😁😁

@anandantor99 Год назад

If this was sold in Indonesia, it should not be called ham or prosciutto

@CookingwithanItalian Год назад

That's true. In Italia we call it violino. Thank you very much for watching us. Ciaoooo

@777daf Год назад

Love your channel great information good luck from n Ireland 🤝

@CookingwithanItalian Год назад

Thank you very much for the lovely comment. Ciaoooo 😁😁😁

@vonmajor 11 месяцев назад

I have some old sheep. It has been impossible to find anything on processing mutton! Thanks very much!

@CookingwithanItalian 11 месяцев назад

Thank you very much.. 👋👋👋

@charliecarpenter2840 10 месяцев назад

Thanks for the recipe, I am trying it tonight. I like it as all other recipes I have seen need 25kg of salt. My leg is smaller and has the hock cut off, I hope this isn't a problem. I packed that end with lots of salt too and even pushed two large chunks of salt into the marrow. Didn't have quite the same spices, no bay leaves but I did have some juniper berries and a small amount of nutmeg too. It smells amazing, can't wait. All the best

@CookingwithanItalian 10 месяцев назад

You did it well. Leave the leg to dry very well. Let me know when you try it. 👋👋👋

@charliecarpenter2840 10 месяцев назад

I will for sure. Thanks again and Ciao @@CookingwithanItalian

@nickstoic2944 11 месяцев назад

Great video, thank you for sharing your skills. Looks very appetizing, delicious.

@CookingwithanItalian 11 месяцев назад

Thank you very much... 👋👋😁

@nickstoic2944 11 месяцев назад

@@CookingwithanItalian Always my pleasure champ 🙏

@ajrwilde14 7 месяцев назад

I subscribed when you started playing the 'violin'.

@CookingwithanItalian 7 месяцев назад

😁😁

@claudiodilorenzo2306 3 года назад

Wow che delizia piero. 😀😘😘😘🇮🇹🇮🇹🇮🇹

@CookingwithanItalian 3 года назад

Ciao Claudio grazie mille ❤️❤️

@rezyness Год назад

Looks delicious sir

@CookingwithanItalian Год назад

Thank you very much. 👋👋

@mylesyates1960 2 года назад

Have some u.v lights have been told they work great at helping in preserving meats they shouldn't be hard to wire up into a cool room. Something to think about.

@angelopalombo494 Год назад

Bravo

@CookingwithanItalian Год назад

Grazie mille. Ciao 😁😁

@pooloflove4450 3 года назад

Very impressive 👍

@CookingwithanItalian 3 года назад

Thanks

@МаратК-г9п 2 года назад

Класс!! Я из России , смотрю вас .

@CookingwithanItalian 2 года назад

Hi, thank you for watching us. I like Russia. Ciaoooo

@K28438 Год назад

Ciao piero, great videos, can you hang the pancetta and mutton leg in the same temperature ? Thanks

@CookingwithanItalian Год назад

Yes you can but not too close to each other. Ciaoooo

@wadebacca Год назад

Could you debone the leg for easier cutting after curing? If so how does that effect aging times?

@CookingwithanItalian Год назад

On the bone is better.,but you can of the bone,the time try 2 weeks less. 👋👋

@wadebacca Год назад

I have a cheese aging cave 70%-80% humidity 50f degrees. Should I age it in there, if so how would this effect aging?

@nated186 10 месяцев назад

Thats a regular refridgerator? No temp or humidity control? I have one in a bag now ready to dry soon.

@CookingwithanItalian 10 месяцев назад

Yes regular refrigerator. Let me know if you need any help. 👋👋

@nated186 10 месяцев назад

Will do thanks!

@zazaland 2 года назад

i like you italenian manners & the leg is look delicious.can it soet a'tof

@CookingwithanItalian 2 года назад

Thank you very much. 😁

@gerardoravarra4170 2 года назад

Yummy

@CookingwithanItalian 2 года назад

Very yummy.. Ciaoooo

@Nobody4560 9 месяцев назад

Hello It looks delicious. How long will it keep?

@CookingwithanItalian 9 месяцев назад

3 /4 month easy, in the fridge 13/16°.👋👋

@serhanp6964 3 года назад

Ciao Piero, you cured meat videos looks fantastic. I have watched many videos on the internet. And have one question for you, all American and English uses Nitrates in their recepies. All Italians do not. Why is it so? I prefer no nitrates since it is bad for health, and prefer doing it the traditional way (I have never done curing before) . But I do not understand why all English recepies says we have to use nitrates in order not to be sick? Grazie Serhan

@CookingwithanItalian 3 года назад

Hi Serhan, I think it all comes down to different climates and producing meats safely. if you have the perfect conditions for drying your meat then sea salt is all you need. If not then you need to make sure its dried out so bacteria can't grow, so for a salami instead of 6 weeks drying for instance you should give it 10 weeks, also weighing meats before and during the process and aiming for a 40%min weight loss as if there is no water then bacteria cannot grow and survive. Adding nitrates basically speeds the whole process up for commercial use.

@serhanp6964 3 года назад

thanks a lot for your reply Piero, I made my first but not last Bresaola :-), used the fridge 8c - it was perfect ( I used 45gr salt per 1 kg - little too much but still taste was perfect