Quote:
Originally Posted by replicant_argent
I see the hams too.... Anything special done there?
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Same basic process. When the bacon comes out the hams are wrapped in brown paper, and then hung shank down for about 8 months. Nature takes care of things. It gets covered naturally with mold. The more mold, the better. After about 10 months you power-wash the mold off, wash it, and enjoy. It tastes better than any imported Procuitto I've ever had.