Getting started with curing the pork into Prosciutto ham

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Getting started with curing the pork into Prosciutto ham

Postby Bruce Gopsill » Thu Jul 21, 2005 2:09 pm

As a new veture I need advice of how and what is needed to produce a goodquality Prosciutto ham. Can anybody advise me.
Bruce Gopsill
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Postby sausagemaker » Thu Jul 21, 2005 2:45 pm

Hi Bruce

Firstly welcome to the forum, please see the link below to len poli's site it has the info you require in PDF format.
http://home.pacbell.net/lpoli/index_fil ... l_list.htm

Please do let us know how you get on

Regards
Sausagemaker
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