Hot From The Kettle: Proscuitto di Palma – The Hanging!

About one month following the curing of our Berkshire pigs, I headed back to Lou Palma’s garage for the hanging.

During this stage the pig legs are removed from the plastic bags and patted dry. A rope is then tied to the end of the leg and hung from large hooks in the rafters of the garage.

Watch the video to see how it’s all done. And make sure to look for Lou’s method of simulating the Tuscan winds.

https://www.youtube.com/watch?v=QJYB8PXSIKk

Want to see what we did the following week? Visit Hot From The Kettle for the larding.

Click here to sign up for Baristanet's free daily emails and news alerts.

3 COMMENTS

  1. What???? This post is exactly why we are not vegetarians!! Thanks Lou for making Mr. Ask Holly even more obsessed with food:)

Comments are closed.