Traditional Italian prosciutto curing process done at home
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Learn the centuries-old tradition and process behind the making of our prosciutto. | Applegate
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Did you know about this? 👃🐴 Did you know prosciutto is inspected using a needle made from horse bone? The ago di cavallo has been used since at least the Middle Ages in traditional Italian prosciutto production. It’s carved from a horse’s shin bone — not for show, but because it has just the right porosity to absorb and release scent almost instantly. 💨 Here’s how it works: the inspector inserts the needle into multiple parts of the prosciutto, then quickly smells it. If the aromas are sweet
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READ BELOW FOR MORE ⬇️ The process of making Prosciutto di Parma involves several meticulous steps. This process ensures the distinct quality and flavor of Prosciutto di Parma. 1 - Upon arrival at the processing plant, each ham is tagged with a date button to mark the start of curing. 2 - The salting process is done traditionally by a skilled salt master, using minimal sea salt for a less salty taste. 3 - The legs are refrigerated at controlled temperature and humidity, receiving a second layer
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