Italian-Style Raw Ham (Prosciutto-Style)

Name: Rohschinken Italienische Art (Prosciutto-Stil)
Total time: 60 d
Ingredients: 25 g Meersalz, grob; 5 g Nitritpökelsalz (0,4–0,5 % NaNO2); 3 g Schwarzer Pfeffer, grob gebrochen; 3 g Zucker; 2 g Knoblauch, frisch gepresst; 1 g Rosmarin, getrocknet und fein gehackt

Italian-Style Raw Ham (Prosciutto-Style)

Curing MixPorkCold SmokingHard60-90 days

This raw ham is based on the traditional Italian production method of prosciutto and is dry-cured and then air-dried. The long aging time develops a complex, nutty aroma. For an authentic result, patience is the most important ingredient.

Ingredients(for 1 kg)

Sea salt, coarse25 g

Curing salt (0.4–0.5% NaNO2)5 g

Black pepper, coarsely broken3 g

Sugar3 g

Garlic, freshly pressed2 g

Rosemary, dried and finely chopped1 g

Instructions

Multi-Stage Curing

12-14 days

Rinse leg cold and dry. First rub with 50% of the mixture, after 3 days again with 30%, after another 3 days with the remaining 20%. Turn daily. Store at 4-6 °C, distribute the forming brine daily.

Soaking and Drying

4-6 hours

Soak the leg in cold water for 4-6 hours. Then pat thoroughly dry and allow to dry at a ventilated place at 10-14 °C for 24 hours until the surface is dry and slightly shiny.

Long-Term Aging

50-75 days

Age the leg hanging at 12-16 °C and 70-80% humidity. After 2 weeks, coat the open meat side with a paste of lard and black pepper (sugna) to prevent over-drying. Aim for a weight loss of 25-30%.

Pro Tip

For best results, rub the leg in several stages: 50% of the salt mixture on day one, 30% after 3 days, and the remaining 20% after another 3 days – this prevents over-salting and ensures even curing.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free