1-½ kls. Pork front leg with shoulder, no fat & skin off
½ cup red wine
brine solution
1 tsp. cloves
1 tbsp. pepper
2 tsps. prague powder
3 tbsps. Salt
½ tsp. cumin
1 tsp. onion powder
2 cups warm water

For the dry ingredients:

1 tsp. cloves
1 tbsp. pepper
3 tsps. prague powder
½ tsp. cumin
1 tsp. onion powder
box container with 10 kilos of salt


Step 1

Inject prosciutto with brine solution then rub the prosciutto with red wine. Hang prosciutto overnight. Rub prosciutto with dry ingredients. Wrap prosciutto with cheesecloth. And hand for 2 days.

Step 2

Place the prosciutto in a box container and burry in salt leaving it in the refrigerator for 4 days to cure. Air dry the prosciutto for 5 to 6 days.

Step 3

Freeze meat overnight to firm it up before slicing. The following day cut into paper thin slices.

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