It is currently 29 Mar 2024, 10:57
AJB Temple wrote:What was wrong with yours Steve?
The tales of woe online seem to be:
too salty
didn't get the blood out of the main artery so tainted the meat
insufficient cure so meat spoiled
quality of pig not as good as those Italian or Spanish ones.
It is a bit daunting, but I can't help thinking people have been doing this for centuries and it can't be that difficult surely?
AJB Temple wrote:Ooh yes please.
Jar944 wrote:This might be a silly question, but do you not have "County ham" over there? That was usually the start of a good pršut. It just takes about 12 months.
9fingers wrote:Jar944 wrote:This might be a silly question, but do you not have "County ham" over there? That was usually the start of a good pršut. It just takes about 12 months.
I can't say Ive ever come across "County Ham" before. I do see Ham marked by a particular county e.g. Wiltshire Ham but that usually means it is just locally produced ham. Folks here are becoming aware of minimising food miles and anything looking local attracts them.
Bob
AJB Temple wrote:And also Americans make cheese by taking soft plastic and colouring it yellow.
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