Prosciutto Di Parma Recipe

Inspect and trim

Rinse the pork hind leg under cold water and pat dry thoroughly with paper towels. Trim any ragged edges of skin and excess bloody tissue, leaving a thick layer of fat and skin intact—this protects the meat during curing.

Initial salting

On a non-reactive tray, spread a layer of coarse sea salt. Place the leg on top and cover exposed meat surfaces (not the skin side) with a generous layer of coarse sea salt, using about 200 g. Massage salt into the meat to ensure full contact. Place the salted leg in a shallow container to catch any liquid and refrigerate at 2–4°C (35–39°F) for 7 days.

Re-salting

After 7 days, remove the leg and pour off any liquid (purge). Reapply salt over all meat surfaces using another 30–40 g of coarse sea salt, massaging it in. Return leg to the refrigerator for an additional 7 days.

Seasoning application

After the second salting period, brush off excess dry salt leaving some surface coverage. Mix the fine sea salt, cracked black pepper, grated nutmeg, crushed garlic and juniper berries. Rub this seasoning mixture evenly over all exposed meat surfaces (again, avoid heavily salting the skin side). Allow the seasoned leg to rest in the refrigerator for 2–3 days to let flavors meld.

Remove excess salt and shape

Wipe the leg gently with a damp cloth to remove surface salt and spices (do not rinse under running water). Pat dry thoroughly. If the leg has an irregular shape, use cotton twine to tie it into a more uniform cylinder—this promotes even drying.

Fat cap application

Work softened lard until smooth and press it into any exposed lean areas, creating an even fat seal over places that would dry too fast. This helps mimic the traditional fat cap used in Proscuitto di Parma processing.

Wrap and hang

Wrap the entire leg loosely in cheesecloth or breathable muslin, securing with twine so air can circulate. Attach a hanging hook or string and hang the leg in a cool, humid, well-ventilated curing room or cellar with stable conditions: temperature 12–15°C (54–59°F) and humidity 65–75%. Ensure there is good airflow and no direct drafts on the meat.

Aging schedule

Allow the ham to age undisturbed. For a smaller 1 kg leg expect a minimum of 9–12 months of drying/aging. During the first 2–3 months inspect monthly for mold or off-odors—white surface molds are normal and can be brushed off with a cloth lightly dipped in vinegar. After month 6 check firmness; as moisture leaves the ham will feel firmer and darker in color.

Final trimming and serving

When the ham has lost sufficient weight (typically 30–35% for salted-dry cured hams) and developed the characteristic aroma and firm texture—usually 9–12 months—remove from the curing room. Unwrap, trim any hard external crust and excess fat. Slice very thinly with a sharp knife or slicer and serve at room temperature. Keep any leftover whole ham wrapped in breathable cloth in a cool place; consume within several months if properly stored.