Very interesting - thanks for being so thorough with the info!

Awesome walk through! Definitely want to try this

This is fantastic!!

Love it. Can you go over how you hang it?

I've made a half dozen prosciutto legs and I've found the hardest part is controlling temperature and humidity during the curing process. I think the easiest way would be to convert an old fridge to a curing chamber with an ultrasonic humidifier and Inkbird (or similar) temperature & humidity controllers.

What you got there is a leg, counterintuitively the 'butt' is actually the neck part.

I have honey sugar, could You do this with covering it in salt and sugar, to give it an added flavor?

Hey Guys!! How are you getting along? I spoke to you a little bit a while back during your live Q&A. We just moved into our 2 acres farm in the D.R. We are planning to start a KZfaq channel to document our journey. There’s not to many homestead channels in the tropics. Any advice?

fully packed in salt is the correct method.

Aren't you supposed to cover it with something before hanging it? What did you put on it?

What are those black spots at the 6 day point? Was that pepper or something? Cool to see the process. Thanks! Watching from Victoria for a couple years now.

I don't eat pork or shellfish yet here I am 😂

Now we know why prosciutto is so expensive!!

Can I do this with chicken maybe?

So many things wrong with this video. Seem most Americans have the wrong ratio weight to salting days. It's 1 kg per day not 1 pound per day. I can see where the mistake comes from.. not understand the metric system. No where in your video you mention the draining of the femural artery ! Not doing so will spoil your prosciutto. I've done a lot of research on this and many methods out there. And yes, you can over salt - who's never tasted an over salted prosciutto. On top of this you're mixing recipes here, prosciutto has a skin usually (pork rind) which slows down the salt ingestion on those part and shouldn't be putting much salt on the bare meat. You don't even mention applying sugna to the prosciutto after a few month to slow down the drying process - did you even look at one video on how they do it in Italy ? sorry man, this had to be said. You shouldn't make videos of things you are not a master of, or close to a master. I mean you can skip the traditional bath wine like you said, but certain steps are critical. 12 months should be the minimum, I age mine for 14+ months in a drying chamber, and if your is ready before than you're definitely missing out of some flavours - because you didn't apply sugna (paste of rice and rendered pork fat). You make it seem so easy but there's more to it than just putting salt.

Great videos, always interesting to see what you are up to. Thank you! If anyone is interested in seeing how this idea works elsewhere, this channel youtube.com/@NoMilkTodayProject is an inspiring look at how one man is aiming for self-sufficiency in the UK.