When I take out a duck prosciutto and cut thin slices off of it, people are amazed and delighted that something so complex in flavour can be prepared at home.
I am preparing a couple, one plain, one spiced this week, so that the students on our Fruits of the Garden course can taste what to expect from the fruits of their labour.
If you are thinking about home-curing this is a great place to start. The resulting prosciutto is rich, has great depth and best of all you will see the results in just over a week.
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