24 Month Aged Prosciutto Recipe
Make 24 Month Aged Prosciutto Recipe in just 175h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and curing materials
Optional aromatics & finishing
Method
Preparation and initial cure
- 1
Trim and weigh
Trim any ragged fat and loose tissue from the pork hind leg, leaving a smooth layer of fat and the skin intact if present. Weigh the leg to confirm approximately 12 kg (adjust salt amounts proportionally if your leg is significantly different).
- 2
- 3
Apply cure to meat
Place the leg in a shallow, non-reactive container (food-grade plastic, stainless steel, or glazed ceramic). Rub a generous layer of the cure mixture all over the meat, pressing into any crevices. Ensure the entire surface is well coated, including areas around the bone. Use the heavier coarse salt where the meat is thickest.
- 4
First resting period (refrigerated)
Cover the container and refrigerate at 2–4°C (35–40°F) for 7–10 days. Turn the leg every 2–3 days, reapplying any cure that collects in the bottom so the meat remains evenly cured. During this time the salt will draw moisture out and begin curing the meat.
Pressing, additional salting and short rest
- 5
Drain and re-salt
After the initial refrigerated period, drain any accumulated liquid and lightly brush off excess salt from the surface. Reapply a thinner coat of the cure mix focusing on areas that look less firm. This equalizes the cure before pressing.
- 6
Press the leg (optional but traditional)
Place the leg in a heavy press or weight it down to compress the meat and promote even salt penetration and shape. Press for 5–7 days at 2–6°C (35–43°F), checking and turning once halfway through. Use a drip tray for liquid.
Rinsing, shaping and pre-hang drying
- 7
Rinse and dry
After pressing, rinse the leg briefly under cold running water to remove excess surface salt and pat dry thoroughly with clean towels. Allow to air-dry in a cool, well-ventilated area for 24–48 hours until tacky to the touch; this forms the pellicle that helps beneficial molds adhere during aging.
- 8
Apply finishing coating
Rub the outer fat and skin with a thin layer of fine sea salt and then coat the meatier end and exposed muscle with cracked black pepper (and additional crushed aromatics if desired). The pepper forms a protective crust and flavor layer during aging.
- 9
Wrap and tie for hanging
Wrap the leg loosely in cheesecloth if used, then tie securely with twine for hanging. The cheesecloth protects the surface while allowing airflow.
Long dry aging (24 months)
- 10
Hang in curing chamber
Hang the leg in a temperature- and humidity-controlled curing chamber or room. Ideal conditions: 10–15°C (50–59°F) and 65–75% relative humidity at the start of aging. Ensure good but gentle air circulation and protection from insects.
- 11
Monitor and adjust conditions
For the first 3–6 months, maintain the 65–75% RH and temperature as above to allow gradual dehydration and flavor development. Over the remaining time slowly reduce humidity to around 60–65% to control drying speed. Monitor for undesirable odors, excessive mold (white and gray/green molds are typical and can be brushed off), and weight loss. Expected shrinkage is roughly 30–40% over the full aging period depending on initial size.
- 12
Surface care
Occasionally (every 1–3 months) inspect the surface. If excessive white powdery salt or harmful-looking molds (fuzzy black/bright colored) appear, gently brush with a dry brush or wipe with cloth dampened with a 1:3 mixture of white wine vinegar and water. Re-coat cracked areas with additional crushed pepper or a paste of lard and flour where needed to prevent over-drying of small exposed spots.
- 13
Aging duration
Continue to age for a total of 24 months. The meat will darken and develop the characteristic prosciutto flavor and aroma. Do not rush: the long, slow aging is critical to texture and taste.
Final trimming, slicing and storage
- 14
Final cleaning and trimming
At the end of 24 months, brush off surface molds, remove the cheesecloth and trim any very hard or overly salted outer rind, leaving a thin protective fat layer. The exposed meat may be tested for flavor and texture by slicing a small sample.
- 15
Slicing
Prosciutto is traditionally served very thinly sliced. Use a long, sharp prosciutto knife and a stable slicing station or a commercial slicer. Slice against the grain into translucent thin slices.
- 16
Storage
Wrap unused leg or sliced prosciutto in breathable paper (butcher paper) and store in a cool (10–15°C / 50–59°F), moderately humid place for short-term use. Once sliced, keep refrigerated and consume sliced prosciutto within 3–7 days for best quality, or vacuum-seal portions for longer refrigerated storage (2–3 weeks).