Prosciutto

[Caneyscud]

I'm still scratching my head about this being a lamb leg "proscuitto".  I can't wait to see the outcome - it truly intriques me. 

[devo]

hey Caneyscud

I understand your confusion  ;D  It will not be your traditional proscuitto that,s for sure. I have even seen people use the hind leg of bear to make proscuitto so anything is possible. I agree it will be interesting  :)

[Caneyscud]

Doing a little research yesterday, I found a few recipes for doing the lamb.  I bet it is going to be rich and flavorful when done!  I had heard about the bear one somewhere.  The process of prosciutto, especially those techniques used in years past truly intrigue me.  And especially after reading a short paragraph about how someone's grandfather used to hang his in the chimney to age - or maybe that was country ham.  I think that was in Innes' book but not sure.  My FIL used to make American Prosciutto (aka country hams) by the hundreds and sold them around upper W. TN.  Unfortunately he died 10 years before I met my wife.  I did get to explore some of the "tools" he used - the smokeshed, the salting trough, etc...  Pretty heady stuff all that going on, without stainless steel, antibacterial wipes, refrigeration, rules, regs, etc... and they didn't kill anybody!  We thought his recipe was lost when he died, but when my MIL died and we were moving her stuff out of the house, I pulled a drawer from a dresser and lo and behold, there was his recipe penciled on the bottom of the drawer.  Cool find! and so glad to have. 

[devo]

Wow thats a really cool find. Maybe some day you might share it with some of us  ;)

[Waltz]

One of the many recipes from the internet:
http://www.de-lish.co.uk/about/recipes/fenalar/