Prosciutto /prəˈʃuːtoʊ/, Italian: [proʃˈʃutto], Italian ham) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
Enough of that Wikipedia BS. I made mine from that leg right there!!!
I de-boned that sucker (pretty hard), actually quite quickly. Chef was impressed! Sprinkled the inside meat with glue. “Transglutaminase is an enzyme approved for use as a binder to form smaller cuts of meat into a larger serving of meat. It is a natural substance derived from fermented bacteria, a non-toxigenic and non-pathogenic strain of the organism Streptoverticillium mobaraense, and it is often used in a blend of binders to form a bond between meat and poultry proteins, holding smaller pieces together.” I got that from http://askkaren.custhelp.com/app/answers/detail/a_id/5399/~/what-is-transglutaminase-enzyme-(tg-enzyme)%3F. It seemed like the easiest to translate in layman’s terms.
Anyway, I guess we’ll have to wait and see how it turns out. I’m hungry just thinking about it. Yes, I’ll save you some…not!
Check out the rest of my pig story in one of the previous posts.