Parma Ham - Shop Recipe

[Hunkydory]

Can anybody set my mind at rest - having seen air-dried hams made on TV, with huge slatherings of salt being applied, I was quite surprised the see the relatively small amount of the shop's cure that's needed - my first attempt, on just over 2kg of pork leg, has just gone in for it's first cure with what seemed like little more than a coffee-cup full of cure - have I missed something ? OK, it gets another shot in 15 days but still, why so little in comparison ?

Thanks,

Richard

[saucisson]

Because all the salt will go "in" from the shop's cure. In the traditional the salt doesn't get that wet and so it's only the salt in direct contact with the meat that is absorbed, much of it is brushed off at the end of the cure session.

Dave

[Hunkydory]

Thanks !