Home-cured ham from Feeding Hannibal: A Connoisseur's Cookbook (page 57) by Janice Poon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Curing requires 3 days per kilo, minus one day. The entire process of turning the pork into prosciutto may take up to 16 months. Can substitute shortening of your choice for lard.

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