Featured Recipe

Prosciuttini (Little Prosciutto)

Prosciuttini (Little Prosciutto) Recipe - Drybag Steak.com

Dry Cure Ingredients

Delicious "Little Prosciutto" that's easy to make with no need to age for years in a cave!

  • Boneless "green" ham 7 lb (3kg)
  • Kosher salt (3% of meat weight) 8 tbsp (72g)
  • Instacure #2 (0.25% of meat weight) 1 1/2 tsp (8g)
  • Black pepper 1 tbsp (6g)


  1. Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
  2. Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
  3. After the curing process, remove meat from bag, and rinse off cure under running water.
  4. Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
  5. After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef's Choice Model 632 Deli Slicer.