Well it’s been about a year since we started our first prosciutto
and the time has come to cut it open. It
lost about 33% of its weight, which should indicate it has a low active water
content making it safe to eat without cooking. I am
glad we decided to lard it. The lard keeps it from losing more water and
allowed the meat to age and gain flavor. So, how does it taste. I was extremely
happy on the outcome a great blend of salt and sweetness. The fat was buttery
and melted in your month. I enjoyed this
homemade prosciutto more than anything I got from the store's. We will be making several prosciutto’s this year
coming up.
