Parma Ham 2007

[akesingland]

Hi All

Started my second parma ham yesterday after last years dissapointment. http://forum.sausagemaking.org/viewtopi ... ght=#16742 I am using Franco's cure. Got my leg from Blackface, an iron age pig. Weight was 7.8kg. After butchering it was 5.3Kg. Although I asked for it to be unscored it came scored. I'm guessing this won't affect the curing process, but I'm sure it may cause problems in the drying process. I am thinking of using the lard paste to cover the slashes. Any advice anyone?

Cheers
Adam

[saucisson]

Fill the gaps with lard came to my mind even as I read what you typed.

I thought a link to your last one would be of interest:

http://forum.sausagemaking.org/viewtopi ... ght=#16742

Dave

[akesingland]

Hi All

My camera has broken but I did manage to take off some pictures. Here is this years ham.

Cheers
Adam

[andyb]

Hi Adam
We did some parma harm that was scored last year using francos cure and it turned out fine.
we did as Saucisson suggested and filled the gaps with lard and black pepper..its a bugger to get out but seems to do the job..
Andy