On Sat, 9 Apr 2005 16:28:24 -0500, jmcquown wrote:

> Sushi Fish wrote:
> > Have anyone attempt to do this?
>
> If you're willing to wait a year for homemade Prosciutto, go for it.
>
> http://www.milioni.com/salumi/inglese/dati/10.htm
>
> Jill
>
They make it in foggy San Francisco, so sunny SoCal should be a shoo
in - good ventilation and consistent temperature will be a problem
though. The restaurant I know makes it, hangs the hams in their
basement and have several fans on all the time.



Practice safe eating. Always use condiments.