Types of pork
-
I have seen Prosciutto at $300.00 a pound. It was from Italy. My Uncle who was Italian used to make Prosciutto and he only used salt which if I remember right was an Italian Mediterranean Sea salt. He cut the knuckle joint out of the ham and stuffed salt i. And around the bone that was left. He would then take it and put it between two boards with weights on top of it and then he hung it for 24 months in his basement. I think I still have his instructions at the house If you want me to look it up.
-
I have seen Prosciutto at $300.00 a pound. It was from Italy. My Uncle who was Italian used to make Prosciutto and he only used salt which if I remember right was an Italian Mediterranean Sea salt. He cut the knuckle joint out of the ham and stuffed salt i. And around the bone that was left. He would then take it and put it between two boards with weights on top of it and then he hung it for 24 months in his basement. I think I still have his instructions at the house If you want me to look it up.
drbrown35801 I would very much appreciate his instructions. I look forward to them. From a few very old italian curing books, salt and lard was it. Cutting that bone is mentioned, along with some blood vessel that if not taken out could lead to a souring of the Prosciutto.
Thank you very much. -
Anyway sorry, had too much going on in that post (sorry guys, I am REALLY tired today, my 170 lb mastiff “puppy” has been having diarrhea all over my house for the last 24 hours or so, fun fun)
So, that pig, called a Iberico Ham are supposed to have amazing flavor but I don;'t think you’d want to waste it on sausage. Think of it sort of like a wagyu beef.
Jonathon try some canned pumpkin, it should help settle their stomach and back end issues. Our vet recommended, the dogs liked it and it seemed to work.
-
Jonathon said in Types of pork:
Why? Worth it? Too strong a taste or too specific or something?
It’s already very cured and dried, like a good prosciutto. It ain’t gonna make much of a sausage. Just slice it thinly and enjoy it. It’s divine.
-
TexLaw Ah, yes wouldn’t use an already cured ham to make anything. I thought Iberico was the pig but looks like it is specifically in reference to the ham, or now I am seeing it both ways. To clarify in case anyone looks at this in the future you should never make sausage out of an already cured ham!
-
It is from the Black Iberian pig breed native to the Iberian Peninsula
Now the are raising this breed in other places including the US and feeding them a similar diet of acorns and other natural materials
And I would guess also trying other diets and comparing results -
Mangalista is my new favorite pig. It looked like wagyu pork. I cut some porterhouse chops off a loin I was able to get my hands on and they were fantastic. If I can get more I want to try making some capicola out of it. Culatello is next, once I get better at those with cheaper breeds.
-
scott farm lol they look like sheep! Mangalista, I highly recommend every google it and look at the pics!
-
Anyone need a pigs wool coat!
-
That is one wild looking pig!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
