Don't know how many of you are deep into curing.
This is my home cured prosciutto that I cold smoked, creating an Italian product known as SPECK. I did 4 of these full leg old world cures. This one has 8 months hang aging on it. I did use the mineral seasalt from Italy to cure it and hung it at 8500 ASL to get the mountain temperature differentiation that is required to produce a prosciutto or serrano ham.
The next tasting will be at 14 month for the Valentines dinner. Then the 20 month party for the Speck at next years winefest.
This is my home cured prosciutto that I cold smoked, creating an Italian product known as SPECK. I did 4 of these full leg old world cures. This one has 8 months hang aging on it. I did use the mineral seasalt from Italy to cure it and hung it at 8500 ASL to get the mountain temperature differentiation that is required to produce a prosciutto or serrano ham.
The next tasting will be at 14 month for the Valentines dinner. Then the 20 month party for the Speck at next years winefest.