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