Prosciutto

We bought half a hog last fall. In January, I packed a piece of the ham (the local meat processors cut the ham into two parts, alas -- I didn't know they were going to do it, so I didn't know to tell them not to) in salt and weighted it down to cure in the refrigerator. After the salt cure, I wrapped it in cheese cloth and hung it in a wine storage unit for a little more than five months. Today is my birthday and so I unwrapped it. That's me trying to slice it above.


I'm pretty happy about how it turned out. Never tried to cure a ham before. The only hard part was the waiting.