Monday, May 18, 2015

Proscuitto with Havoc Farm Pork

I put a good leg of pork away to cure last week so that we can hopefully enjoy some Proscuitto in the New Year of 2016. It takes at least 6 months to hang and dry-cure properly. A good time to start is now (May/Autumn) so I can start the dry-hanging process in my front sunroom while I have cold days and nights that aren't above maximum temperatures of 15C.

Step 1: Salt cure

Really good quality free range pork leg between 7-10 kilograms, aitch bone removed, and 'trimmed so it looks like a fine instrument'.
3kg salt and a good container with a lid

Place some salt in an esky or chilli bin that can be secured tightly with a lid

sit the pork leg on the bed of salt

salt it really well

Salt the pork leg making sure salt gets right around the hip bone as this is the most likely spot for problems to occur later.  Weight it down with something heavy that is clean (I used my pasta roller with a plastic bag). Leave it to sit curing for 3 weeks, turning it over every few days.

Step 2: Preserving and hanging

Muslin cloth
Pork lard
cayenne pepper
black pepper
horopito leaves dried and crushed (native NZ pepper tree)
hanging twine

20 June 2015 
Today I washed the leg in water and dried it with an offcut piece of new muslin. I hung itcto dry for a couple of hours then proceeded to paste on the lard and spices, then wrap in muslin and twine, then hang from the rafters in the front room of the studio. This location is ideal as I am right next to a beautiful rainforest creek, and humidity is important as well as cool airflow. The photos show the steps today.
Now to wait six months! 

~ to be updated

No comments:

Post a Comment