Hi there! Maybe I can do a lamb leg, that is more manageable and take less time than the ham. The ham I don’t think is a good idea, considering that is almost impossible or very expensive to get your hands on in a whole leg from a good breed that worth the time and work.
@@casadipucci yes I know. That is why I am looking for a Berkshire Pig leg. I am hoping it will come out as close to a Prosciutto Parma as possible? I need some Italian air and fog! Still waiting for my Culetello to finish. Great job in the Kitchen!!
@@casadipucci I'm not going to get into a debate in how you are displaying classic symptoms of industrial-scale brainwashing, so can I just ask if you know the answer to my question? Great channel by the way.
Of course it works with just salt. Romans were making prosciutto for a very long time and even today in italy we are still making prosciutto with just salt. No risk. Just right amounts.
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Sounds like he lives on the side of a highway? God bless you and the people in your circle🙏🏻
Please make a mini review of your curing chamber. Thank
Ok
Looks like you don't know that the fatty part right there in the middle, also contains a gland.
What is the role of the mesh over the casing?
Keep a neat shape!
Do you do any lamb legs or ham legs? Or that will take too long? You should do one and show some videos of during the year process!
Hi there! Maybe I can do a lamb leg, that is more manageable and take less time than the ham. The ham I don’t think is a good idea, considering that is almost impossible or very expensive to get your hands on in a whole leg from a good breed that worth the time and work.
@@casadipucci yes I know. That is why I am looking for a Berkshire Pig leg. I am hoping it will come out as close to a Prosciutto Parma as possible? I need some Italian air and fog! Still waiting for my Culetello to finish. Great job in the Kitchen!!
Quickie?
Cool!
Só posso dizer : HUMMMN !! 😋
Thumbs up 700g!
Can this work WITHOUT the cancerogenic 'curing (pink) salt'????
Well, i do not recommend it! If You want to risk to get botulism, go ahead!
@@casadipucci I'm not going to get into a debate in how you are displaying classic symptoms of industrial-scale brainwashing, so can I just ask if you know the answer to my question? Great channel by the way.
Thanks, I do not know the answer. I have never had done without it.
@@casadipucci Maybe you should try in future, it would be helpful if you caught up to the rest of the world, especially as a teacher.
Of course it works with just salt. Romans were making prosciutto for a very long time and even today in italy we are still making prosciutto with just salt. No risk. Just right amounts.