Franco's Step by Step Parma Ham

[vinner]

Paul:

Other than bacon, bresaola was my first curing attempt. The Axis backstrapcame out great, it is mostly gone, now trying my hand with a beef breaola. How idi yours come out? And I will be aging it in with my Parm lon, at least fro a few days. I incubate my Bresh with P. Nalviogense, to get the right white growing fast and furious. Would that affect my parma?

[akesingland]

Hi All

Finally cut into my ham today (day 52) and was a bit dissapointed. The exposed meat right at the edge had the colour and texture you might expect but one or two inches deeper the ham has the colour and texture of standard ham. Also see the paler patch above the date on the photo, this seems moister than the flesh around it. Fairly certain it ia cured just not dried enough.

I have tasted it and the taste is not far off professionally air dried hams I have tried, however the texture is no where near. I have relarded the cut surface and put the ham back in the larder. However the conditions are 24 degrees C and 52%RH and conditions here are set fair for the south of England. See picture below.

Cheers
Adam

[akesingland]

Hi All

Just put my parma ham in the bin (4 months airing). My partner was complaining regarding the smell. I cut into it at several places and essentially where the bone had been "boned" a pocket had formed with hordes of mould (Paul Kribbs predicted this). I did manage to save a bit and slicing it thinly it was much better than when I tasted it last time. I will try again, possibly bone in.

Cheers
Adam

[Richierich]

I have a question concerning the order of things when following the Parma ham style recipe. I have seen the recipe both here and on River Cottage forum and am wondering if I have interpreted it correctly.

I have been curing a boned loin in the cure and yesterday came time to remove it from the cure. I gave it 6 hours in the fridge and it is now in a "warm" place (well 19 - 20C), do I apply the lard now or in 3 days, the recipes suggest after 3 days before the 15C drying period, but reading here people have commented how the lard fell off in the airing cupboard.

Can someone please clarify?

Also, is there anything wrong with leaving the meat in the same place for the 30+ day drying. How important is 15C? I can probably manage cooler in the garage, but not exactly 15. Also, how important is RH, as it is indoors it is sitting at 70 - 80% at the moment. Will a warmer temp at higher RH do a similar job as lower temp and RH?

[whats_hanging]

Hello everyone,

I have been reading the posts on this forum for a few months now and I must say that I have found the advice on offer totally indispensable. This thread in particular has held my attention as I am working my way up to doing a whole ham. At this stage I have cured 1 pancetta parma style and I have 2 Lomos that should be ready in a couple of days. I have just started another pancetta and a shoulder joint too - my fingers are firmly crossed.

I'm interested in how much experience you all gained before attempting a whole leg. Did you practice on lots of smaller cuts or just dive right in?

Regards,

Adrian.

[saucisson]

I started with a hock then moved onto larger boned joints of large family roast size, both shoulder and leg. I haven't tried a full leg yet as my rate of consumption is fairly modest, also the small wine fridge I use couldn't accomodate a full leg. One day I guess I will try it just so I can say I have done one.

Dave