www.sausagemaking.org

I am looking for a recipe for a Palma style ham cure, any links appreciated.
Also wondering if its possible to use cure 1 and salt petre instead of cure 2.

wallie

I get a dejà vu feeling here. I think this question has been up before, but I still have to ask:

Is that Palma, Mallorca or Parma, Italy?

Wallie, I sent U a file that I saved some time ago, it might be helpful

Hi Robert
Thanks for the attachment,

André
Palma anywhere basicaly air dried ham.

wallie

Wallie

Is this of any help:

http://forum.sausagemaking.org/viewtopi ... arma#63416

The method is here:

http://forum.sausagemaking.org/viewtopic.php?t=2223

Hope this helps.

Phil

wallie wrote:[---]
André
Palma anywhere basicaly air dried ham.

wallie

I wasn't asking to be nitpicking. Mallorca makes one type of ham, and Parma another.

The links wheels gave you will not make a Parma style ham. In Parma (and San Daniele, the second of the two famous Italian hams), nothing but sea salt is used; no spices, cure nor sugar. In this way, the taste of the meat itself is allowed to play the first fiddle. Naturally, this requires top quality meat and salt.

Here are a few links to show you how Parma, San Daniele and Bayonne hams are made. (You can use e.g. googleTranslate)

http://www.prosciuttodiparma.com/lavorazione/tappe/
http://www.prosciuttosandaniele.it/home ... n=145&l=it
http://www.jambon-de-bayonne.com/en/how-it-is-made.asp

wallie wrote:Palma anywhere basicaly air dried ham.

Phil

wheels wrote:

wallie wrote:Palma anywhere basicaly air dried ham.

Phil

It's a matter of taste of course. We've been through this before. Just wanted to give him my opinion.

However, he wrote basically, which I interpret as basic, i.e. without superfluous seasoning.

I'm certainly not going to get into that debate; it all boils down to persoanl choice. Wallie's got options now.

Phil