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Ingredients
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Ingredients
Method
Instructions
- 1
Preparation
Start by trimming excess fat from the pork leg, leaving a thin layer for flavor.
- 2
- 3
Curing Process
Rub the curing mix all over the pork leg, ensuring that it gets into all crevices and is evenly coated.
- 4
Refrigeration
Wrap the pork leg in plastic wrap and place it in a container in the refrigerator for 2-3 weeks. Turn the pork leg every few days.
- 5
Drying
After the curing period, remove the pork leg from the refrigerator, rinse off the curing mix, and pat dry. Hang the leg in a cool, dry place with good airflow for 2-3 months to dry.
- 6
Ready to Serve
Once dried, slice the prosciutto crudo thinly and serve as desired.
