Dry cured, uncooked and air dried ham sits somewhere near the pinnacle of the Charcutiere or Salumiere’s craft. A high quality Parma ham can fetch a vast price and rightly so. It’s hugely unrealistic to expect to get anything like those results in a new Miniholding. It takes a lot of skill, experience and (preferably) your own cave or the perfect curing cellar or chamber. If you don’t have those things however, don’t despair; I have a project that will provide you with a tasty product and your first step in understanding the meat curing process. This also has the benefit of being available to those who don’t eat pork products. Here we have Duck Prosciutto.
Continue reading Simple Charcuterie: How to make Duck Prosciutto