Wednesday, March 19, 2008
Reason For Hope
This article on some local makers of prosciutto is heartening on three levels. One, I am not the only one in the area trying to cure things the old fashioned way. Two, the Buffalo News chose to print it, rather than the usual Easter Butter Lamb article. Three, a new source of good pork just across the border. Yippie!
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I've an 18 lb, original weight, ham hanging in my basement now. It will hang until it gets above 60 F. This may be a while because it is in a open sided box up against a north wall of the basement. This time I used good pork. In any case it will hang from 5 to 12 months.
I did this last year with cheap pork and was very happy with the result. We probably still have 6 lbs left. I netted 11 lbs from an 18 lb ham.
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