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 🤤