How to make Dry Cured Ham at home (Prosciutto Crudo)

How to make Dry Cured Ham at home (Prosciutto Crudo) - Step by Step instructions

Рет қаралды 311,182

2 жыл бұрын

Today we are making Italian Prosciutto. You can find a printable recipe here: twoguysandacooler.com/how-to-...
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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Пікірлер: 532

@2guysandacooler 7 ай бұрын

Want to make this at home? twoguysandacooler.com/how-to-make-prosciutto-at-home/

@tednugent1351 7 ай бұрын

I was all "hell ya I'm gonna get a drying chamber and do this" until you got to the part: 'AGE 24 MONTHS' I think I'm just gonna go buy some Prosciutto.😑

@ChrisCaldwell 18 күн бұрын

This is cool, but I'd be much more interested in making regular ham, ie for a Christmas dinner or even to slice up for sandwiches

@missmaam792 2 жыл бұрын

I will never complain about the price of a nice prosciutto again . . . 😘

@chuckheinch 2 жыл бұрын

My thoughts exactly. Almost too long to make it yourself.

@AP-ow5vu 2 жыл бұрын

@@chuckheinch Currently eating some prosciutto now that I've had hanging up for two years in the garage. I've known this leg of pork longer than I've known my wife.

@drew5334 2 жыл бұрын

@@AP-ow5vu How has your comment not gotten more likes??

@busyrand 2 жыл бұрын

When is saw the final hanging time I thought to myself "Ooooh... That's why it's such a big deal, why it's unlike everything else, and so expensive..."

@Scrap5000 2 жыл бұрын

@@drew5334 definitely an underrated reply

@user-zd8rp3qq2z 5 ай бұрын

Noticed that you were about to cry during the tasting and rightly so, this is like waiting for a child to be born. FYI, I was crying for you. Congratulations, not something that you want to turn out wrong. I love your channel and patience.

@tandemcart1234 2 жыл бұрын

The look on your face when you smelled and tasted for the first time! Looks like you had a revelation! Recently started watching your videos and I'm blown away at the quality of the videos and their content. Such an amazing and wholesome channel.

@2guysandacooler 2 жыл бұрын

Thank you!

@lindaannweist4895 2 жыл бұрын

I found your channel today whilst I was researching how to make prosciutto; your video is perfection in the making! You take the time to clearly explain and detail every step. Your video brought back memories of helping my daddy's momma and his sisters in the making and curing all of their own meats and cheeses. Nothing ever went to waste and everything was always delicious. It was always a treat whenever I was allowed to be in the ice house or the smoke house. It always smelled so wonderful. My Memaw or my Pappap, would let me eat my lunch of cheese, meat and a glass of fresh and cold cows milk or a glass of homemade root beer in a Mason jar, in the smoke house. Now they are all gone, except for my daddy's baby sister, who is almost 88 years old, but all of the wonderful memories keep me wrapped up in their love. Thank you so much,. I will be ordering an uncured ham from my butcher, so that I can teach my son how to make prosciutto and so that I can make memories for my son to carry within his heart.

@alessandrovalentini462 2 жыл бұрын

As an Italian that absolutely loves prosciutto, I could see the passion in your eyes when you first tasted it. Well done mate, looks incredible.

@2guysandacooler 2 жыл бұрын

Thanks 👍

@84sd6ricztgvubojnomp 5 ай бұрын

Question, did you throw away the water coming out of the meat after 4days, when you rotated it? Or did you keep the liquid in the form and just added more salt?@@2guysandacooler

@Piboon11 Жыл бұрын

Thank you again, Eric, for a 20-min video that took you 2 years to make. You've saved us time and trouble. I'm a subscriber now. Cheers to you all! XXX

@danielmcturk3961 2 жыл бұрын

This channel has upped my charcuterie game. Love the enthusiasm and effort that goes into demystifying the process. At this rate I am going to need a much bigger curing chamber.

@2guysandacooler 2 жыл бұрын

Nice!!! That's what I'm talking about!

@pumpkinheadghoul 2 жыл бұрын

For a food hobbyist, this is the kind of artisanship which to me takes life to a whole new level of satisfaction. Very inspiring; well done!

@Burrfection 2 жыл бұрын

i'll get back to you in 2 YEARS .... but seriously, an incredible step-by-step tutorial. thank you for taking the time and effort

@2guysandacooler 2 жыл бұрын

😂😂. Thank you! This one was epic!!

@nightcatsclub2112 Ай бұрын

How'd it go?

@A_Dopamine_Molecule 2 жыл бұрын

Never thought prosciutto took so much time to make... I'm eating some right now and I'm definitely appreciating the taste more now that i know the effort that goes into it. Thanks for the video.

@reggiek76 2 жыл бұрын

I almost cried at your tasting reaction!

@lucasjohnstone6419 Ай бұрын

The fact you almost cried I know that feeling Well done sir congratulations

@tonedeftonytv1047 2 жыл бұрын

Lockdown was a perfect time for a project like this. Fresh, homemade food is definitely the only way to go. Thank you so very much for all these videos :)

@2guysandacooler 2 жыл бұрын

Yes! Thank you!

@josephvella6669 2 жыл бұрын

I will be honest with, I do not follow non Italians in Charcuterie. This Gentleman is exceptionally brilliant, well done.

@cmsense8193 2 жыл бұрын

Interesting! I thought the same, but I realized meat preservation is a worldwide wide thing with its origins in east Asia (same as pasta by the way). Also, science has thoroughly demystified the process so it’s not uncommon to find excellent charcuterie anywhere!

@StretchFletcher Ай бұрын

A work of love. And patience. Well done.

@toddwmac 2 жыл бұрын

A great video! I can't even imagine waiting 2 years to sample my project. It kills me to have to wait 72 hours for pinsa dough to ferment. I loved how you let the meat and the knife say it all...a prefect presentation. Thank you!

@spencerwood5023 2 жыл бұрын

Absolutely beautiful Eric... your reaction was almost spiritual, as it should be when it comes to this level of dedication. Thank you sir

@timbassett9766 2 жыл бұрын

Hi Eric, again another great show . May I tell you ! You are an excellent teacher . The usual summation of a teacher is “ if you can do , if you can’t TEACH “ You are the best 👍🇦🇺

@2guysandacooler 2 жыл бұрын

Wow, thanks!

@theartofpizzamaking2927 2 жыл бұрын

Beautiful job Eric ! I'm currently aging 3 culatelli like you showed us, but this really makes me want to start a good old fashion prosciutto just like you did. good job, you never cease to amaze me, always a pleasure watching your videos. Glad to see your subscribers that have more than doubled since April..

@meghancepeda 2 жыл бұрын

Seriously just imagine the time and effort he puts into his videos. Thank you!!

@bobbyd1961 2 жыл бұрын

I made a few of these about 35 years ago and as i was watching you i was drooling with delight and reminiscing. Thank you

@shawnvictorharriman5759 10 ай бұрын

I’ve watched so many of your videos and I’m so inspired and grateful for what you do and how precise you are in articulating each portion of the process. Thank you very much!

@message3381 2 жыл бұрын

you are the man sir. I've watched your channel for a while, and you've inspired me to start curing. This is one of the best videos I've seen of yours. Thanks again.

@chrisbrooks37 2 жыл бұрын

Thanks Eric. I can't wait to try this recipe. Just building my drying chamber at the moment. Love the channel!!

$@iamafractal$

@iamafractal 2 жыл бұрын

I’m so gratified that you made this prosciutto without nitrites.

@BillAckerman 2 жыл бұрын

This is now my favorite channel on KZfaq. New here, but plan to follow one of your awesome dry curing recipes soon - definitely one of the easier ones. This one is way out of my league. Already did the chile relleno sausage - Wow! Thank you for the great content.

@trishybearable72 2 жыл бұрын

Thank You so much.. I'm starting my prosciutto journey tomorrow after raising 2 hogs for processing but being a bit hesitant to start in case I f it up 😂 Your video is succinct and clear and easy to watch and comprehend. I will definitely be using the casings to wrap and I love your garlic pepper addition.. I'm so excited to start.. see you in 24 months 😉🍖

@rebeccapiercey1904 4 ай бұрын

its been two years since you said this how did it turn out?

@KenJohnsonUSA 2 жыл бұрын

I am blown away by your dedication. It is inspiring.

@WilliamGerry 2 жыл бұрын

Really great vid. I’ve been waiting for it, and you delivered! The meat looked simply perfect, and delicious. Congratulations!!!!!

@2guysandacooler 2 жыл бұрын

Thanks so much!

@rustylamb3421 2 жыл бұрын

This is amazing what dedication you have!

@acalkins1957 2 жыл бұрын

Great videos! Love what you're doing here. Really hoping to get that printable recipe for the Prosciutto Crudo soon. I've already started my prosciutto and I print and keep a copy of the recipes that I like the most. I won't know for sure for another 12 to 24 months but I'm predicting that I will need this for my recipe book!

@SmokinJoesPitBBQ 2 жыл бұрын

Wow! 2 years in the making is a very long time. That ham looked so good. Wrap some around some mozzarella and I'm set!

@billshepherd4331 2 жыл бұрын

Something I would love to try! Thanks for the great work!

@Myrkskog 2 жыл бұрын

Since subscribing to your channel a few months ago, watching countless videos and having my first attempt at charcuterie drying in the fridge (Cappacola), the idea of digging out a 'cave' in my garden is becoming more and more appealing. Bravo, sir. I'm sure that Prosciutto was worth the long wait.

@2guysandacooler 2 жыл бұрын

Nice. You'll have to let me know how it turned out!!!

@collette1902 Жыл бұрын

Beautiful Work! Makes my mouth water!

@McGieHomesteadAdventures 2 жыл бұрын

Oh man!!! I’m sitting here swallowing and swallowing but the water just keeps coming! That looks so good! And your perfect description of it just absolutely resonates with me! Thanks so much for this awesome video!

@2guysandacooler 2 жыл бұрын

Thank you so much 🤗

@abesview5855 Жыл бұрын

So much passion! 10/10!

@jimlee5626 Жыл бұрын

Dedication! Love it! So interesting.

@alexblaze8878 2 жыл бұрын

I’m currently raising a Berkshire (sometimes referred to as the Kobe Beef of pork) pig for slaughter. I’m planning on curing the hams and I appreciate this video. Thanks!

@colehofberg8617 Жыл бұрын

A beautiful thing to watch, from start to finish. Your passion shines through. Thank you sir

@prv7969 2 жыл бұрын

You are truly an artist. I started my fist saucisson production with the help of your videos, now I am about to start a youtube channel! It is all about the love for good food! Thank you, keep it up!

@2guysandacooler 2 жыл бұрын

Cool. Send me a link to your first video. Can't wait to watch!!

@thomastomaino1537 Жыл бұрын

Absolutely amazing, Great job!

@timbassett9766 2 жыл бұрын

Hi Eric , I’m one of your patrons , I am a rusted on follower , I’ve spent a small fortune setting up from your advice 😂😂, I’m about 4 months into this journey , starting with your equilibrium methods , my first result excellent . But most excitedly I’ve embarked on your prosciutto journey 24,days , and looking good so far . Thanks again for your dedication and teaching method 👍🇦🇺, tim My wife is complaining I’ve bought too many fridges 😜

@2guysandacooler 2 жыл бұрын

Awesome! Thank you! and Congratulations!! This is a fun project. Can't wait to hear how it turns out!!

@luizjunior.92 2 жыл бұрын

I did a prosciutto once. It's completely worth the patience. I would say it is the king of charcuterie.

@Dadnatron 2 жыл бұрын

I’ve been looking at that prosciutto in your case for a long time !

@lukedugandzic2018 2 жыл бұрын

Great job. I’ve completed several prosciutto ranging from 1-3 years. My method is exactly like yours. The only exception is that when I salt and weigh it down I do it one day for every kilo. Even that the prosciutto is somewhat salty but delicious. Once again. Great job

@2guysandacooler 2 жыл бұрын

I like to use mine for cooking so instead of adding salt I add the prosciutto.

@jevonshaw4786 2 жыл бұрын

Such great timing. I just ordered a leg to start my first prosciutto. Can't wait

@tonybates9107 2 жыл бұрын

i thought ya was gonna cry when you tasted the prosciutto, told me all I needed to know, epic!!! My project for today😊

@BASILSUNNY 2 жыл бұрын

Maravilhoso! Estou cozinhando para os Mogekos e eles amaram ☺❤

@solitaris7181 Жыл бұрын

I wasn't aware of all the steps and especially all the time it takes in order to have prosciutto, wow! Now I understand why it's expensive but it worth the price, thanks for this video.

@notlonely83 2 жыл бұрын

Thank you! Greetings from S. Korea.

@telesniper2 10 ай бұрын

Totally awesome.

@zieglerkennedy1774 Жыл бұрын

Whaoooh. You're a hero, Eric. Thanks indeed and very much appreciated for the insight

@CannibalCarp 2 жыл бұрын

Bravo. That looked very delicious. Can't wait to do this. Thank you for the inspiration. Subscribed.

@PacoRobbins 2 жыл бұрын

Oh boy! Finally early to one of your videos!! Just discovered your channel earlier this week.

@HVACRTECH-83 2 жыл бұрын

Wow I forgot all about this. Excellent buddy!

@zysis Жыл бұрын

Bravo! Very nicely made, thanks for sharing.

@chefitectyang6904 2 жыл бұрын

So inspiring! I am excited to start curing a leg soon!

@arlenelobban703 Жыл бұрын

Thanks for sharing - awesome!

@nickniki4479 2 жыл бұрын

you are Great with creating such a delicious piece

@Grimdarkog Жыл бұрын

hey, the people who saw this video when you released it, are finally getting their ham finished if they started right away!

@bodyandsoulinconstanttrans9190 2 жыл бұрын

Thx guys for all interesting videos and projects you showing us ! :)

@monicasanchez8438 2 жыл бұрын

Your reaction tells everything about the taste✨✨✨

@2guysandacooler 2 жыл бұрын

😊 thank you

@stevieg4201 2 жыл бұрын

Wow this looks good to me, looks fairly simple as well

@fishduckdog 2 жыл бұрын

Thanks for sharing!

@alejandromunoz4274 2 жыл бұрын

Thank you very much for the video, I always wanted to see this process

@2guysandacooler 2 жыл бұрын

Glad it was helpful!

@Creative884_ 2 жыл бұрын

This has been an epic video & after 2 years of patience the final product did not disappoint. Great channel really enjoyed everything you do & expecially you sausage series 👌

@BronsonWally 2 жыл бұрын

Looks great !!

@enniodaddazio1546 2 жыл бұрын

Bravissimo Enrico ! 😊

@jaimeratkovich 2 жыл бұрын

you are the best. En mi país te dirían que eres el mejor. un abrazo y gracias!

@Barjovanu Жыл бұрын

Thank you!

@bees6388 6 ай бұрын

I’ll continue to buy it this is a lot of work ! I love this stuff lol

@sangen5367 Жыл бұрын

Dam..ed... I should give it a try... Thanks for sharing your project, was marvelous

@ricci8497 2 жыл бұрын

No mistaking that you totally enjoyed this one your face and body language screamed of enjoyment you've just opened the door now though to having to do the 36 month matured ham

@MichelleObamasBBC 2 жыл бұрын

Congrats on the very well deserved 100k subscribers

@markrobinson9384 2 жыл бұрын

Awesome video, thanks.

@keestheunis3605 2 жыл бұрын

Prachtige video's, al veel van geleerd!

@knoblybits 2 жыл бұрын

awesome and inspiring thanks a lot!

@bobsleigh8082 Жыл бұрын

Btw! I have searched all over to find someone that can just give me a basic guideline on what to do. Thank you for doing that.

@manatoa1 2 жыл бұрын

Just beautiful

@mmac3353 Жыл бұрын

Wow great video. I had no idea about the process. Really alot of time and effort went into your work. Looks very good 👍

@marioncobaretti2280 Жыл бұрын

My mouth is watering profously

@cenchellepadilla5460 2 жыл бұрын

My absolute favourite.

@crispincain5373 7 ай бұрын

We have been talking about making prosciutto, thanks for the video!

@Hawkerdude67 2 жыл бұрын

OMG! Second video of yours I've watched. Now I'm hooked. 2 years?!!? It's like a time capsule. A yummy YUMMY time capsule!!!

@2guysandacooler 2 жыл бұрын

Thank you.

@sweetlou5902 2 жыл бұрын

I'm salivating like niagara falls here!

@rjman123au1 2 жыл бұрын

Hi Eric. In the world of prosciutto making there is a fair bit of hype. I am referring mainly to the international hams from Italy and Spain. Obviously the product is of a very high quality and the customer is charged accordingly. I am sure what you've made here is just as good, but without the hype. You have produced and epic video, something very special. Thank you for sharing this with us.

@fjrevoredo 10 ай бұрын

wow, incredible amount of craftmanship. Congrats. I wish I had enough room to make this. I will surely do in the future.

@kierrahogan637 Жыл бұрын

Ive never had prosciutto, I enjoyed learning about it.

@braddixon3338 4 ай бұрын

2 years, wow that is a dedication to the craft! I love jamon serrano from Spain more, but I'm sure they are cured the same way, just a difference in the pig.

@theartofpizzamaking2927 Жыл бұрын

So, after 13 months my prosciutto was ready and I can tell you with confidence that one 1 day per kilo is way more than sufficient has most said it was perfectly salted to a few even saying it was a bit salty. I think that's because too much salt was put on the meat side so it should be brushed with salt with no excess. you can pile up the salt on the skin but I would avoid on the meat part (except around the ball joint and the shank) Needless to say, it was exquisite, so thinly sliced it melted in the mouth.

@2Wheels_NYC Жыл бұрын

Very awesome. I don't know if I'd have the patience to go 2 years! Apparently, I'm just going to binge watch you tonight as a new subscriber!

@winstonalpha1286 2 жыл бұрын

Beautiful 👌🏽

@goldandsilverstack3 Жыл бұрын

I was watching this as I was eating some myself. Wow so interesting.

@Scott-ShaggyBeard 2 жыл бұрын

Now that is playing the LONG game. Dang... I had zero clue how much time went into prosciutto. Loving the channel!

@carlinbro Жыл бұрын

I can’t wait to get the receipts I can’t wait to read the recipe, thank you to make this video , I want to try this too thx

@ericgoss4844 Жыл бұрын

Excellent

@OumyNeferti Жыл бұрын

This process is truly a huge test on someone's patience. A patience I certainly don't have but wished I had 😂.

@leiber11 5 ай бұрын

Hey Eric! Just found your channel and it’s great! My first project, your capocollo, is in my fridge now. If my basement behaves, there’s gonna be a prosciutto hanging soon! Thanks for the great videos!