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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 › Cured Meats › The King of Prosciutto, Culatello

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The King of Prosciutto, Culatello (Read 123 times)

Jul 16^th, 2026 at 8:03pm

Derek Offline
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This is going to be a possible 18 months or more project.

Bought a 2.5 kilo pork roast that when I trimmed all the extra rind off that they sneakily fold over so you cannot see it, came down to 2.140 kg. It will be equilibrium cured for two weeks, possibly more, wrapped in a collagen sheet, trussed and then hung in the curing chamber for a year to 18 months.

Ingredients
2140 grams Boned Pork Leg
59 grams salt (2.75%)
5.5 grams #1 Cure (.25%0
5.5 grams freshly ground black pepper seeds (.25%)

It is now rubbed all over with the salt and pepper and sealed inside a clip lock bag in the fridge.

Others are doing it so why not me.

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Reply #1 - Jul 25^th, 2026 at 7:12pm

Bear Offline
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Interested inthis project.

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Reply #2 - Jul 30^th, 2026 at 12:39pm

Derek Offline
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Two weeks this has been curing. Pulled it out for a look and a feel today. It is as it should be I believe.

I am going to leave it at least another week and that will give me a total 21 days. See how it looks may even go longer as I really want to make sure the curing salts get into the middle of it.

So far the salts drew out quite a bit of moisture that have now been reabsorbed.

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Reply #3 - Aug 13^th, 2026 at 1:38pm

Derek Offline
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Today marks 28 days so onto the next step.

Washed, dried, the meat sections smothered in fresh ground pepper on the meat parts and not skin, wrapped in a collagen sheet and tied. I guess a net bag would have made it look neater but have seen others do it this way.

It finished out at 2220 grams.

Now into the chamber for the next 12 to 18 months. Or until it gets down to around 1300 grams.

The long wait. Cheesy