Our prosciutto has now been curing in salt for 14 days. In this video we go through the steps of rinsing with water and vinegar, getting a precise weight so we can calculate optimum moisture loss, and how to hang our hind quarter.
Hi Frank the lard coating gets trimmed away with a knife (just like the skin and fat on the other parts of the Prosciutto) prior to slicing and eating. Best of success with your prosciutto!
@@inthekitchenwithjohn Thanks John for your reply,I am third year in making and its getting better every year. I like your instructions. Bet you have lots of friends lol. Cheers Frank
