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!