Tasting

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Parent Category: Supermarket Jumpers

Category: Tasting

Published: 14 February 2021

Hits: 45

Italians told, that only certain breeds of heavy pigs can be used to make prosciutto (traditional Large White, Landrace or Dunroc). Pig legs rubbed with salt then refrigerated for about a week. Then added another thin layer of salt leading to another resting period of 15 to 18 days. The hams are then hung for approximately 80 days, in a special conditions room. After 80 days the hams have dried completely. Then Prosciutto are left to finish the curing process in dark cellar-like rooms. The curing should last a minimum of 12 months.

As for me, Prosciutto from Italy is better than Jamon from Spain.