Ingredients with Measurements:
- 1 whole pork leg (approximately 14-16 pounds)
- 3 cups of coarse sea salt
- 2 cups of granulated sugar
- 1 tablespoon of black peppercorns
- 1 tablespoon of juniper berries
- 1 tablespoon of fennel seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of garlic powder
- 1 tablespoon of paprika
- 1/2 cup of white wine
Special equipment needed:
- Large plastic container or food-grade plastic bag
- Butcher's twine
- Meat slicer (optional)
Step-by-step instructions:
1. Rinse the pork leg with cold water and pat dry with paper towels.
2. In a bowl, mix together the sea salt, sugar, black peppercorns, juniper berries, fennel seeds, coriander seeds, garlic powder, and paprika.
3. Rub the mixture all over the pork leg, making sure to cover every inch of the meat.
4. Place the pork leg in a large plastic container or food-grade plastic bag and pour the white wine over it.
5. Seal the container or bag and place it in the refrigerator for 18-24 months, turning the leg over every few weeks to ensure even curing.
6. After the curing time has passed, remove the prosciutto from the container or bag and rinse it thoroughly with cold water.
7. Pat the prosciutto dry with paper towels and tie it with butcher's twine.
8. Hang the prosciutto in a cool, dry place with good air circulation for at least 12 months, until it has dried and developed a firm texture.
9. Once the prosciutto is ready, slice it thinly with a meat slicer or a sharp knife and serve.
- Time:
Preparation time: 30 minutes
- Curing time: 18-24 months
- Drying time: 12 months
Temperature:
- Refrigerator temperature: 35-40°F
- Drying temperature: 60-70°F
Serving size:
- 1-2 ounces per person
Nutritional information:
- Calories: 70 per 1-ounce serving
- Fat: 3g
- Protein: 10g
- Carbohydrates: 0g
- Sodium: 480mg
Substitutions for ingredients:
- Kosher salt can be used instead of sea salt.
- Brown sugar can be used instead of granulated sugar.
- Red wine can be used instead of white wine.
Variations:
- Prosciutto can be flavored with herbs such as rosemary, thyme, or sage.
- Prosciutto can be smoked for a different flavor profile.
Tips and tricks:
- Make sure to use a high-quality pork leg for the best results.
- Keep the prosciutto in a cool, dry place with good air circulation to prevent mold growth.
- Use a sharp knife or meat slicer to slice the prosciutto thinly.
Storage instructions:
- Store the prosciutto in the refrigerator wrapped in plastic wrap or in airtight containers for up to 1 month.
Reheating instructions:
- Prosciutto is typically served cold and does not need to be reheated.
Presentation ideas:
- Arrange thin slices of prosciutto on a platter with fresh fruit, cheese, and crackers.
- Wrap prosciutto around melon or asparagus spears for an elegant appetizer.
Garnishes:
- Fresh herbs such as parsley or basil can be used as a garnish.
Pairings:
- Prosciutto pairs well with fresh fruit, cheese, and wine.
Suggested side dishes:
- Prosciutto can be served as part of a charcuterie board with a variety of meats, cheeses, and crackers.
Troubleshooting advice:
- If mold develops on the prosciutto during the drying process, wipe it off with a clean, damp cloth and continue to dry the prosciutto.
Food safety advice:
- Make sure to use a high-quality pork leg and follow proper curing and drying techniques to prevent the growth of harmful bacteria.
Food history:
- Prosciutto originated in Italy and has been made for centuries using traditional methods.
Flavor profiles:
- Prosciutto has a salty, savory flavor with a slightly sweet undertone.
Serving suggestions:
- Prosciutto can be served as an appetizer, on a sandwich, or as part of a charcuterie board.
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Region: Italian