I make dry cured Capicola and would like to try to make prosciutto. I am hesitant to try because of the
cost if I fail. I have the book (Salumi) by Michael Ruhlman & Brian Polcyn and have had great results with the recipes. My question is when using salt only to cure thick heavy cuts like the ham for
prosciutto, why is there no spoilege at the bone when it takes the salt a long time to penetrate to the
bone. ( bone souring). Should I pump a salt solution along the bone.
Paul Zambori
pzambori43(at)hotmail.com