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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › General Smallgoods Chat & DIY › The Proscuitto Project

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The Proscuitto Project (Read 142 times)

Jul 5^th, 2026 at 7:16pm

Derek Offline
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Just found this and posting it up so I don’t lose the link.

Proscuitto is one kind of meat I love. It is something I kind of dreamed about doing however it is usually done with a full bone in leg and I often wondered how I could get around that size.

This bloke has nailed it.

It’s a long video but worth it.

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Reply #1 - Jul 5^th, 2026 at 8:39pm

Bear Offline
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Think I have seen this but will give it ago. Cheers

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Reply #2 - Jul 5^th, 2026 at 9:16pm

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Different one and interesting. If you can get the slow aging bags orwould you jus use the streak wraps.

Saves taking up space in the drying cabinet and you are not using a full leg.

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Reply #3 - Jul 6^th, 2026 at 12:15pm

Derek Offline
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Not given it a great deal of thought but think I would most likely use a collagen wrap and put it on the drying cabinet. Similar to the Lonzino.

Also the dry age bags are not cheap.

I doubt it would ever be full in there.

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Reply #4 - Jul 6^th, 2026 at 8:18pm

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No not cheap mate

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Reply #5 - Jul 10^th, 2026 at 3:05pm

Derek Offline
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They call this the King of Proscuitto, Culatello, and I am adding it here to the project

This one is more to my style I think and this bloke makes it real easy to follow. He uses the drying chamber and wraps in a collagen sheet and string like I did the duck.

This style could be my first one

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