Making Prosciutto at Home with UMAi Charcuterie

Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie
1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks
2. Cutting it into Fiocco and Culatello
3. Coating with pepper and salt and curing for another week
4. Sealing it into UMAi Dry bags and drying it in the refrigerator for 3 -4 months.

UMAi Charcuterie – Creating Tradition at Home

And finally! Duck prosciutto ready for tasting

We didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on the salty side, but when the fat finally begins to melt on the tung, the nutty, gamey taste that we could remember from our taste of magret de canard séché came through loud and clear. We can say that our refrigerator “affinage” was a neat way to achieve the taste and look of an authentic product. Is it worthy of praise by an Alsatian chef? We would love to have one taste it.

A UMAi Charcuterie user testimonial

 

Here’s a neat story:

 

I have befriended a French national who was a professional butcher all his life.

He knows his way around charcuterie…he owned the butcher and charcuterie shop in his Alsatian town of Lembach, France.

It was a family-owned business that he worked in from his youth to his retirement about 12 years ago.

 

When I let him taste this bresaola…he nearly fell over.  How could he truly be tasting what he regarded as a complex process reserved for seasoned professionals?

As far as he was concerned, I was just a geeky computer nerd – he was flabbergasted on how I was able to produce this piece of heavenly-cured meat.

This bresaola, by the way, he knows as Swiss Bündnerfleisch or Viande des Grisons from his French motherland.

He charged me to make 2 more pieces…he was going to visit France in the coming months and wanted to share this with two chefs he has great relationships with and both of whom I’ve met and broke bread with on my journeys to Europe.

 

One was the Michelin Star-pedigreed Alsatian chef, none other than Fernand Mischler, longtime proprietor of the famed gastronomic hotspot of Alsace, the Auberge du Cheval Blanc

 

Second was Chef Pierre Weller, proprietor of La Source des Sens in Morsbronn-les-Bains – a wonderful upscale hotel, spa and restaurant.

http://www.julienbinz.com/La-Source-des-Sens-devient-Logis-d-Exception_a3479.html

 

In both scenarios, he let the chefs have it…imploring them to taste this wonderful Bündnerfleisch he had obtained from a charcuterie in Switzerland.  They craftily cut the pieces, hoisted it to the nose, tasted it and they bantered back and forth reveling in its splendor.

They asked him what shop had made this…then he dropped the hammer on them!

It was his American friend who made it…they stood in utter disbelief.

 

Woohoo UMAi Drybag!

 

Feel free to use this as a customer testimonial if you wish…I am sold!

 

Jeffery

Trinidad, CO