Have anyone attempt to do this?

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

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.

> Sushi Fish wrote:
>> Have anyone attempt to do this?

Check ot what Dan has done. I've had some of his has that has cured for
four years. Wonderful stuff.
http://www.velvitoil.com/Curing.HTML