Outrageous Info About How To Cure Parma Ham

Firstly salt is applied on the femoral head as you can see in the picture above.

How to cure parma ham. The thighs are checked, weighted, marked and trimmed before being salted and chilled, to cause some moisture loss and to start the maturation process. Place your ham in the plastic container that you’ll be using to cure it. Combine the sugar, sea salt and cure two.

On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars. Cure two, referred to as prague powder 2, aids in the dry curing process. They make parma ham by curing a leg of pork with nothing but sea salt.

How long does it take to make parma. By law prosciutto di parma is cured at least 400 days (starting from date of first salting), and some may be cured as long as 3 years. In parma, the only “ingredients” added to the pork during production are the highest quality italian sea salt, air and time.

2) secondly he presses on the femoral. Parma ham comes from the hind legs of pigs. The leg is then refrigerated at a temperature ranging from 34°f to 39°f,.

The inspectors will insert a horse bone needle to five specific parts of the parma ham. If you want to cure a ham, mix salt, sugar, and saltpeter in a bowl. Then salt is added into the mix.

This creates the cure mixture for the parma ham. Horse bone needles can quickly absorb and release scents. Tips on how to prepare and slice a parma ham like a professional.