Prosciutto

1st Official Post

    So I’ve been wanting to try this for a while now and I’ve finally got my Italian mate across the road to show me how he makes it,

    Pork leg - bigger then expected 11.5kg ,

    Normally around 8kg trimmed

    Then salted with flossy about 2kg, not totally covered but smothered all Over.

    Sitting in a stainless pan with a slight angle with drain hole to get rid of liquid.

    Topped up with salt and checked every couple days .

    5 days in and it now looks like this -

    Sitting under house for about 11 days -1kg per day, then to hang up for at least 12 months .

    Will Post as it progresses….


    Gonna do a deboned leg with a press next week too- so I will keep y’all posted 🤤

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

    Like 6 Love That 1 Drool 1

    Thanks for starting it's own thread, now we can all follow along.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

    Thankyou 1

    Looking good. Made a few but not in a while as im too impatient to endure the 10+ month wait nowadays.


    So your not pressing it in the salt (i.e. placing a weight on top to help squeeze out liquid?

    Quote from DevilsGrill

    Looking good. Made a few but not in a while as im too impatient to endure the 10+ month wait nowadays.


    So your not pressing it in the salt (i.e. placing a weight on top to help squeeze out liquid?

    No - that’s what I thought I had to do also - but my Italian neighbour said it’s not necessary…..

    He has made lots and his father made them back home in Italy for 50+ years so I’m trusting in his work …. Time will tell

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

    Like 1

    Ok so 10 days in - not much has changed except the liquid coming out now would weigh at least 1kg, - sorry no photo will try get another one tomorrow.

    Plan is to pull it out wash down amd cover meat with ground pepper and hang outside.

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

    Love That 1 Like 3

    Ok so day 11 and removed form the salt washed down with cold water and meat covered in ground pepper and into a fly proof box it hangs …. For a long time …

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

    Like 4 Love That 1 Cool 1

    Bump - not much to see but it’s Slowly progressing . One whole leg and another 2 deboned legs

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

    Like 4 Cool 1

    Mmmmm mine is 4 months from being ready (I go for 18 months drying / maturing to lower the iron taste factor)


    I coated with La Sugna within days of them being pulled from salt (and salted for 30 days) which slows them down to allow for that flavour development. Mine has to reach specific points (FSANZ codes of practise) as I make these for my butcher shop.

    How much a kg is the going rate?



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

    I have no idea at this time, but I'd expect for a decent one (and not mass produced) you'd be looking around $100 or more per kg - a traditional Jamón Ibérico can sell for 3,600 Pounds Sterling or about $6,300 AUD for a full leg, but I've seen mass produced priced from from $45/kg, and up to $185/kg for small batch hand made Prosciutto

    Once you put my meat in your mouth, you're going to want to swallow.

    Like 1

    That sounds great!

    Where's the shop? I'd love to buy some.

    Masterbuilt Gravity 800 | Maximus Pizza Oven | GMG - Daniel Boone | Cyprus Grill | Big Steel Keg | Blackstone Griddle | Fire Pit | Weber Genesis |

    Unfortunately yes. If I ever get to that lovely part of the world I'll pay a visit.

    Masterbuilt Gravity 800 | Maximus Pizza Oven | GMG - Daniel Boone | Cyprus Grill | Big Steel Keg | Blackstone Griddle | Fire Pit | Weber Genesis |

    Like 1
    Quote from PLButcher

    We are in Esperance, on the South East Coast of Western Australia - probably a very long way from where you are!

    One of my favourite places, not sure when I'll be there next, but I'll be dropping in.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

    Like 1

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