Thanks so much for this detail, Paul. It's really important to understand the process. I've been around a lot of prosciutti and jamones over the years but this is the best description I've ever seen. I'm grateful but still not ready to do my own!
Total education on a process which feels as much like art as science. A touch, a feel, informing steps. Thank you so much for the fascinating detail. I love the outcome.
Very nice, Paul. I hope you are able to put out this valuable – and accurate – information to the curing community to instruct against the mis- and inadequate information that often circulates. What a nice- looking prosciuttificio! Hope you're well. CL
Thanks so much for this detail, Paul. It's really important to understand the process. I've been around a lot of prosciutti and jamones over the years but this is the best description I've ever seen. I'm grateful but still not ready to do my own!
I would love to see a tour of this cellar with its incredible boulder!
Total education on a process which feels as much like art as science. A touch, a feel, informing steps. Thank you so much for the fascinating detail. I love the outcome.
Most welcome Victoria. Thank you for your feedback.
Absolutely fascinating! How serendipitous to see this when I am craving prosciutto. Six hams is enough for one person though… 🤔
Thanks Mao. Enough to share for sure!
I meant that 6 is barely enough for one.
Very nice, Paul. I hope you are able to put out this valuable – and accurate – information to the curing community to instruct against the mis- and inadequate information that often circulates. What a nice- looking prosciuttificio! Hope you're well. CL