Whole Pork Leg - What to Make?
Posted: Fri Jan 02, 2015 1:31 am
Just saw a good butcher in town has a special on this week of local pork legs for $1.29/lb. Haven't picked one up yet but at that price it would be almost criminal not to. On to my question ... what should I make? My thoughts are as follows:
1) Classic Prosciutto. Just use a top of the line sea salt and do everything as authentic as possible.
2) An American Country ham. This uses cure as well as salt and sugar and is typically not aged quite as long as a prosciutto. Optional to smoke or not.
3) Something like a prosciutto but with the addition of a cure and and several days of smoke (alternating 12 hours on, 12 off).
So what does the board think? Also, I have some untreated maple boards that I was considering making a prosciutto press with, including runoff drainage lines or something. I haven't put much thought into it yet, figured I would ask some opinions first. Thanks team!
1) Classic Prosciutto. Just use a top of the line sea salt and do everything as authentic as possible.
2) An American Country ham. This uses cure as well as salt and sugar and is typically not aged quite as long as a prosciutto. Optional to smoke or not.
3) Something like a prosciutto but with the addition of a cure and and several days of smoke (alternating 12 hours on, 12 off).
So what does the board think? Also, I have some untreated maple boards that I was considering making a prosciutto press with, including runoff drainage lines or something. I haven't put much thought into it yet, figured I would ask some opinions first. Thanks team!