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The pig is an animal which has brought people a wide variety of meats. Prosciutto is Italian ham, that has been cured and dried. When you learn how to make prosciutto, you'll discover you have been missing out on an easy process that can get you a delicious ingredient that may otherwise cost you a pretty penny if bought in the store. The curing process can be either dry or wet. Prosciutto can be used in numerous dishes and can be served cooked or raw.
Steps
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Buy a pig leg. This should be 10 to 12 lbs (4.5 to 5.4 kg), although larger is fine too. If you're making spanish serrano ham, leave the hoof on and hip bone in. If making Italian prosciutto, remove the hoof and partially remove the bone to expose the ball joint.
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Wet cure the pork with brine, for one way to cure and make prosciutto.
- Create salt water brine with 2 to 4 cups (473 to 946 ml) of sea or kosher salt per 1 gallon (3.79 L) of water. Place the pork in the pot of brine. Make sure the meat is completely covered.
- Place the pork still in the brine in the refrigerator for 3 to 4 weeks. Stir occasionally.
- Rinse the meat with cold water. Use paper towels to pat it dry.
- Cold smoke the pork in a smokehouse or smoker by hanging on a hook for 7 to 10 days.
- Dry the prosciutto for 4 to 5 months in an area that is cold and well ventilated.
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Dry cure the leg of pork to make prosciutto a different way.
- Dry the piece of meat thoroughly using paper towels.
- Season your leg of pork with dry or liquid ingredients. You can use garlic and pepper or liquids such as bourbon or brandy. Rub the seasonings into the pork or pour the liquid all over the meat.
- Use 3 lbs. (1.4 kg) of sea or kosher salt and cover the pork completely.
- Place the leg of pork onto a rack and place the rack into a pan. The salt will draw the moisture out of the meat and the pan will catch the drippings. The rack also allows for air circulation.
- Put the pork and pan into a sealed plastic bag and place in the refrigerator for 4 to 6 weeks.
- Rinse the meat with cold water.
- Wrap the prosciutto in cheesecloth and hang it in a dry, cold place for 6 months to 2 years.
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Take your bone in hoof on leg of ham and remove the skin up to where the hock and hoof starts, exposing the fat underneath. Make sure not to expose the meat.
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Measure out an amount of curing salt. The amount should be about .25 percent the weight of the meat. Rub it over the ham, focusing on the meat side. Curing salt is not necessary but helps the ham develop flavor and prevents botulism.
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Place a layer of sea salt in your container and lay the leg on top, meat side up. Cover the rest of the ham well with salt. You will need about 3-5 pounds.
- Store your ham in the fridge at a temp of between 32-36 degrees and high humidity for a day per two pounds of meat.
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Wash off the salt with tap water. Place it back in the fridge on a tray, standing up or hanging for three months.
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Remove the ham from fridge and hang it. This should be during progressively warmer temperatures throughout the spring and summer.
- Bring the ham into warmer temperatures of 80-90 degrees during the summer. Keep a pan or towel underneath the ham, as it is normal to see the ham sweating off fat during this period. This is helping to give the ham more flavor.
- Let it hang for 5-6 months of summer drying.
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Bring your ham into a cool dry place to continue aging until you are ready to eat it . Once it has lost around 30% of its weight it is safe to eat.
- You will need a ham stand and a thin flexible ham carving knife.
Community Q&A
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QuestionIs prosciutto ready to eat after hanging to dry for 6 months to 2 years without cooking?Community AnswerYes, though it depends on the type of prosciutto.
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QuestionHow do I carve Parma ham?Community AnswerUse a knife with a wooden handle. This adds to the smoky flavor and create a gentle but equally harsh taste
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Tips
- Use sea or kosher salt for more flavor.Thanks
- Prosciutto can be made in a refrigerator or any cold, drafty place.Thanks
- Seasonings can be added again before hanging to dry for the long term.Thanks
Warnings
- Prosciutto that has grown black mold should be thrown away.Thanks
Things You'll Need
- Large Leg of Pork
- Kosher Salt
- Sea Salt
- Curing Salt(Cure Number 2)
- Seasonings
- Water
- Large Pot
- Pan with Rack
- Paper Towels
- Large Plastic Bag
- Cheesecloth
- Refrigerator
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Liz Riffle .
About This Article
If you want to make a basic prosciutto, you’ll need to take a 10 to 12 pound pig leg and wet cure it in a salt water brine. To brine the pork, submerge it in a mixture of water and 2 to 4 cups of salt per each gallon of water. With the leg submerged, put it in the refrigerator for 3 to 4 weeks and stir occasionally. After the pork is cured, take it out of its bath and rinse it with cold water, then pat it dry with some paper towels. Once it’s dry, cold smoke the pork in a smokehouse or smoker by hanging it on a hook for 7 to 10 days. All that’s left after the smoking is to dry the prosciutto for 4 to 5 months in a cold and well-ventilated area. For more tips, like how to dry cure your prosciutto, read on!
Reader Success Stories
- "It was good to find out that black mold is bad and to throw the ham out!"
