Prosciutto Recipe

Trim and prepare leg

Rinse the pork hind leg under cold water and pat dry with paper towels. Trim excess fat and any ragged skin so the surface is even but leave a generous fat cap (about 1/4–1/2 inch) to protect meat during aging. Remove the tendon near the hock if it will interfere with tying.

Make the cure mix

In a bowl combine the kosher salt, granulated sugar, crushed juniper berries (if using), whole black peppercorns, freshly ground white pepper, and sodium nitrite cure (if using). Mix thoroughly so the salt and sugar are evenly distributed.

Apply cure

Lay the leg in a non-reactive container (plastic, stainless steel, or food-safe bucket). Rub a generous layer of the cure mix over the entire surface of the leg, working into any crevices. Use about 50–60% of the mixture initially, reserving the rest to add later if needed. Make sure every surface is coated; press cure into the meat with your hands.

Initial salting period

Cover the container and refrigerate or keep in a cool room at about 40–45°F (4–7°C) for 7–10 days. Every 2–3 days, turn the leg so cure contact is even and drain any liquid (purge). If the leg has not released a good amount of moisture after 10 days, sprinkle more of the reserved cure on spots that look pale or under-cured.

Rest and equalize

After initial salting, remove excess cure and lightly rinse the leg under cold water to remove surface crystals. Pat dry thoroughly. Place the leg uncovered on a rack in the refrigerator or cool room at 50–55°F (10–13°C) for 7–14 days to allow salt to penetrate and flavors to equalize. This period reduces surface salt concentration and allows proteins to relax.

Form and tie

Wrap the leg in a single layer of cheesecloth to protect it from insects and dust but still allow airflow. Using butcher twine, tie the leg firmly but not overly tight so air can circulate. Make a loop at the top for hanging; space ties every 2–3 inches to maintain shape.

Aging/hanging

Hang the leg in a cool, humidified cure room or cellar set to about 55°F (13°C) and 70–80% humidity. Ensure there is gentle airflow but no direct drafts. For the first month, monitor weekly for mold — white or grey bloom is normal; dark or fuzzy mold should be wiped with a cloth dampened with a 1:1 mixture of water and white vinegar. Weigh the leg periodically. Over the course of 9–12 months (some traditional prosciuttos age 12–24 months), the ham will slowly lose about 30–35% of its initial weight and develop the characteristic aroma and texture.

Finish and slice

When the leg has lost the target weight and developed a dry, firm texture, bring it to room temperature, unwrap cheesecloth, and brush off surface mold with the vinegar solution if necessary. Trim any hard outer crust if desired. Slice very thinly across the grain by hand or with a slicer. Sprinkle lightly with the fine sea salt on the lean slices only if they taste under-seasoned (often unnecessary).

Store partially used prosciutto by re-wrapping in breathable cheesecloth and placing in a cool, humid place or refrigerator. Avoid plastic wrap for long storage because it can trap moisture and encourage spoilage. Properly aged prosciutto will keep for several months if handled and stored correctly.

Serve thin slices at room temperature. Prosciutto pairs well with melon, figs, crusty bread, fresh mozzarella or burrata, and a drizzle of extra-virgin olive oil. Use as-is for antipasti, in sandwiches, or wrapped around vegetables.