Suckling Pig Proscuitto

We've been working on the menu and had some suckling pig in house. We used the method right out of the Ruhlman\Polcyn book "Charcuterie". The legs were cured and pressed in kosher salt. The rule is 1 day in the cure per pound of meat. We let them go for 3 days but they were still a little soft to the touch so we changed the salt and went another 2 days. They were firm and nicely pressed.

Next we rinsed, patted dry, and spread lard over them.

Then hit them with peppercorns.

Wrapped in cheese cloth and tied. We're ready to hang.

Hopefully we will have them done just in time to go with end of the season melons in August. We'll see.

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