Cutting A Prosciutto by jacobcards

food · @jacobcards · Jan 20 '17 (edited)

$0.06

Cutting A Prosciutto

Oh Prosciutto! What a fine Italian meat! Magnifico! Grazie my Lord! Grazie! This specific Prosciutto has been aging for 12 months. I raised the swine myself!!! We rubbed this beautiful piece of meat with salt and pepper and now it is time to reap the reward of patience!! My prosciutto is not like the ones at the store! The hard dried out pieces of ham. This prosciutto is sliced and eaten on the spot. Oh Prosciutto! A rich man pay a pretty penny for your flavor!
[![IMG_1102.jpg](https://s24.postimg.org/mqvu61t2d/IMG_1102.jpg)](https://postimg.org/image/dvuzvj49t/)


Cutting a prosciutto is like peeling and orange you want to take off all the skin and the layer of crust on the outside....Unlike peeling an orange you want to leave the guts on the inside. or in the cace the "fat". Many people will only slice the prosciutto as its served. But I slice it into 3 large chucks so it can be put in the slicer and ready to go... 
[![IMG_1103.jpg](https://s27.postimg.org/3ohlrdatv/IMG_1103.jpg)](https://postimg.org/image/7kuxncvtb/)
[![IMG_1105.jpg](https://s30.postimg.org/di1bwvbtt/IMG_1105.jpg)](https://postimg.org/image/uik85jov1/)

The way our pig ends up getting butchered, this bone on the side tends to cause a problem...Again this is not how all people cut them but it is most convent for a slicer. Anyway, I located the bone and attempted to cut around to as close as possible. The goal is to have as many large chucks as possible rather then a ton of diced up meat....
[![IMG_1112.jpg](https://s28.postimg.org/loklltxz1/IMG_1112.jpg)](https://postimg.org/image/bei6ml83d/)
[![IMG_1115.jpg](https://s30.postimg.org/f3dy3yfy9/IMG_1115.jpg)](https://postimg.org/image/xvpt7jccd/)

Once done you have yourself alot of prosiutto! Cant wait for the slices! My italian ancestors would be proud!!!! Thanks!!!
[![IMG_1117.jpg](https://s30.postimg.org/8ixyge269/IMG_1117.jpg)](https://postimg.org/image/8ixyge265/)

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@bluehorseshoe · Jan 21 '17 (edited)

I'd like to have that hunk of meat from the first picture to take to my next  party invite and drop on the kitchen island while announcing "I brought the prosiutto!".

👍 bluehorseshoe

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@jacobcards · Jan 21 '17

lol i was yelling it in an Italian accent throughout the house it was funny

👍 bluehorseshoe

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@catharcissism · Jan 21 '17

The cave man in me wants to just sit there and naw on this thing whole. Looks Delicious. How do you make sure it doesn't spoil? Is it just the salt that keeps it from going bad?

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@jacobcards · Jan 21 '17

Yea you just rub it good with salt and keep it at a cool temperature. Before you put the salt on we put a weight on it to press the blood out. Let it sit 1-3 years then cut it open. It is delicious!

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