The patient, slow process of crafting authentic prosciutto crudo
In short: Transforming a raw hog leg into a delicate cured ham requires precision, patience, and specific environmental controls. This video demonstrates the traditional method of salting, seasoning, and aging meat for over a year.
The production of prosciutto crudo begins with trimming the hog leg to remove the tail and H bone, followed by pressing blood from the femoral artery. The meat is then encased in coarse sea salt for one day per pound of weight.
After rinsing, the leg is coated in a lard and pepper mixture, tied, and hung in a controlled environment. To succeed, the curing space must maintain temperatures between 50º-60ºF (10ºC-15ºC) and humidity levels between 65% and 80% for at least one year.
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Sources
- Summary by Intellect · source: This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg
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