What is prosciuttini?

atcNick · Post by **atcNick** » Fri Nov 09, 2012 03:28

I've seen in mentioned but cant find a defenition for it online. Thanks.

el Ducko · Post by **el Ducko** » Fri Nov 09, 2012 03:33

Uh..... having a martini with a piece of ham in place of the olive?

(Sorry. I just couldn't resist...)

atcNick · Post by **atcNick** » Fri Nov 09, 2012 03:39

el Ducko wrote:Uh..... having a martini with a piece of ham in place of the olive?
(Sorry. I just couldn't resist...)

http://www.youtube.com/watch?v=E0PIdWdw15U

haha!

crustyo44 · Post by **crustyo44** » Fri Nov 09, 2012 05:06

Hi Nick,
I think Uwanna will be able to set you straight. He makes these wonderful dried hams all the time.
He helped me a lot when I wanted to make one, matter of fact I made two, one small one from a front leg without the bone and a larger one from a rear leg also without bone.
Somewhere on the forum are the instructions but no explanation as to the name.
Both Prosciuttini a la Uwanna will be sliced and devoured at the Christmas holidays.
The smell is heaven at the moment and they are still losing weight a bit and getting nice and are feeling nice and solid.
If I had to give an explanation for a Prosciuttini, I would say that is a Prosciutto that was hurried along by smoking it a long time to make up for the shorter drying cycle. Both my hams were started in August just gone by.
Regards,
Jan.

Gulyás · Post by **Gulyás** » Fri Nov 09, 2012 05:31

Hi Nick.

There are some information about it here.

http://answers.yahoo.com/question/index ... 028AAvrbhI

And a video too.

http://www.youtube.com/watch?v=wZxbnc9UD5U

atcNick · Post by **atcNick** » Fri Nov 09, 2012 06:04

Thanks gulyas. The yahoo link is wrong though.