Prosciutto style ham - skin off or on?

Tips and tecniques on dryng drying, curing etc.

Prosciutto style ham - skin off or on?

Postby FilbertFox » Tue Nov 01, 2011 5:16 pm

Hi all - bit of a stoopid newbie question about Prosciutto/Parma style hams...I'm not using a full leg, just about a 3kg boneless cut for starters - Are there any rights and wrongs with regard to the skin staying on during curing?

I was wondering if the cure would be more effective if I took the skin off the joint, but I always see the hams with the skin on...

Many thanks!
FilbertFox
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