Prosciutto Recipe
Make Prosciutto Recipe in just 730h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curing Brine & Coating
Pork Leg
Rinse & Hang
Aging Room Supplies
Method
Curing Brine & Coating
- 1
Prepare cure
Combine kosher salt, brown sugar, pink curing salt (if using), coarsely ground black pepper, crushed dried rosemary and crumbled bay leaf in a large bowl and mix thoroughly. This is the dry cure you will massage into the leg.
- 2
Weigh and calculate
Weigh the pork leg to confirm approximately 8 kg. The cure supplied is scaled for an 8 kg leg; increase proportionally if your leg is significantly larger. Ensure your container can hold the leg and allow space for liquids to collect.
Pork Leg
- 3
Trim and score
Pat the pork leg dry with paper towels. Trim excess fat to a uniform 1–2 cm layer, leaving some fat for flavor and protection. Using a sharp knife, lightly score the fat in a diamond pattern without cutting into the meat—this helps cure penetration and later drying.
- 4
Apply cure
Lay the leg in a non-reactive container (plastic food-safe tub or stainless steel). Rub a generous layer of the dry cure all over the meat side first, pressing cure into the scored fat and into seams. Use about two-thirds of the cure for the meat surface and reserve some for reapplication. Ensure the entire surface and crevices are well covered.
- 5
Weight and refrigerate
Cover the tub loosely and place in a refrigerator or dedicated curing chamber at 2–4°C (36–39°F). Place a rack and a weight (a clean plate with cans) over the leg to encourage even brine distribution. Every 24 hours for the first week, flip the leg, drain off accumulated brine, and re-apply any remaining cure to exposed areas. Total time in the salt should be 7–21 days depending on leg size; for an 8 kg leg aim for 2–3 weeks. The meat will firm and a concentrated brine will collect—this is expected.
Rinse & Hang
- 6
Rinse
When the curing period is complete (internal surface is firm and the leg feels uniformly cured), remove the leg from the cure. Rinse thoroughly under cold running water or soak briefly in several changes of cold water to remove surface salt and cure. Optionally rinse with a splash of white wine for flavor, then pat the leg completely dry with clean towels.
- 7
Massage and shape
Gently massage the leg to redistribute any remaining fat and compact the meat slightly—this helps create the classic prosciutto compactness. If desired, trim the leg into a smoother, tapered shape for more even drying, leaving the shank bone in for traditional prosciutto.
- 8
Coat and wrap
Mix a small amount of the reserved dry cure with additional cracked black pepper and rub lightly over the exterior (fat and exposed meat) to form a protective coating. Wrap the leg in a single layer of cheesecloth or muslin and tie securely with butcher twine, leaving a loop at the top for hanging.
- 9
Hang to dry
Hang the wrapped leg in a controlled curing chamber or cool, humid cellar where temperature is 10–15°C (50–59°F) and relative humidity is 65–75%. Ensure good air circulation but avoid direct drafts on the leg. For the first 1–2 months slightly lower temperatures and higher humidity help develop surface pellicle; monitor for any off-odors or mold. White, powdery molds (Penicillium nalgiovense) are normal and can be brushed with a cloth and a little olive oil; any green or black molds should be removed and monitored.
Aging Room Supplies
- 10
Long-term aging
Allow the prosciutto to age undisturbed for a minimum of 9 months; traditional prosciutto di Parma-style is aged 12–24 months. During aging, the leg will lose 30–40% of its original weight—this is the desired concentration of flavor. Check periodically (monthly) for proper mold, humidity, and temperature and ensure the leg isn’t drying too quickly (excessive case hardening).
- 11
Finish and slice
When the prosciutto has reached the desired aging and weight loss (typically 12–18 months for a balanced flavor), unwrap and trim any excessive surface mold or hard crust. Using a long, sharp prosciutto knife, slice paper-thin slices across the grain for serving. Store wrapped in breathable paper in the refrigerator or in a cool cellar; once cut, consume within 3–5 days for best quality.