www.sausagemaking.org

I ran into a Prosciutto style sausage. It was similar to a genoa but had very large pieces of hand cut prosciutto flavored meat. The meat was not as dry or chewy as my real one year old ham, the flavor is there with about 1/3 of the texture. It is in a 3 inch chub and air dried.

Any thought for a recipe or a cheater for a prosciutto that I can throw in???

Could this one on Len Poli's site be it?. It's sort of a Coppa surrounded by salami sausage:

http://lpoli.50webs.com/index_files/Salami%20Coppata.pdf

Phil

this is pretty close but not quite there.

I want to do more of a Prosciuto instead of a Coppa. the idea and principles are generally the same.

Where I want to go is with is a loin coarsely cubed and mixed with the salami the flavour has to be towards a Prosciuto. There is no way I am going to use my hams that have been nurtured for a year. So I need a shortcut in turning the loins into Parma ham. I was planning to cure with some salt garlic and cure number two for one week (splitting the lions in vertical half). Hanging for a week to give then a bit of texture. Mixing with my Genoa and hang for another 3 weeks for 30 % shrinkage

Big Dog

You could cure a pork fillet (tenderloin) like a Prosciutto with the flavourings you like, it shouldn't take long to air-dry, then set this down the middle of the casing as per the Len Poli recipe or just chop it in pieces and put it in the salami mix?

Phil

I think that is the way I am going to try this, be an interesting side project

Salt, cure and fresh garlic


Cheers


Any other thoughts...???

I look forward, with interest, to seeing the results.

Phil