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#2 |
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Same basic process. When the bacon comes out the hams are wrapped in brown paper, and then hung shank down for about 8 months. Nature takes care of things. It gets covered naturally with mold. The more mold, the better. After about 10 months you power-wash the mold off, wash it, and enjoy. It tastes better than any imported Procuitto I've ever had.
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#3 |
Møøse bites can be nasty
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A lot of that has to do with the quality of Pork you're using. As I mentioned in my PM a while back, I"m envious you can do this. I'm hoping to one day myself.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. ![]() |
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