Pulled the prosciutto out of its drying box tonight. I bought the fresh ham from a 4H kid at the Sulphur Springs farmers market last August. Its been hanging in a wine cooler 12 months. Its a little raggedy looking, but the slice I just ate was complex and good. The kid couldnt get his processor to leave the rind on (Its rednecks all the way down round these parts), so (following Ruhlman) I rubbed a mix of lard and flour on it to slow the drying some. Apparently thats an Italian trick. Ive despaired of getting all that stuff scraped off (ergo raggedy), but thats minor. It tastes good. In Spain it is called jamon. In France jambon cru. In Italy prosciutto. In Texas... I dont have a clue. Well have Italian and Spanish guests at our house Friday evening. Theyll be the judges.
Posted on: Wed, 20 Aug 2014 03:33:49 +0000
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