Tag Archives: prosciutto
Well, after 12 months of hanging, it was finally time to dig into the Venison Prosciutto. The outside was tough and inedible, but as we got to the dark meat in the middle, the taste became increasingly interesting. Salty, but … Continue reading
Checked in on the Venison Prosciutto today. A project that almost went South is now looking like it will turn out well. There is a healthy formation of white mold taking root.
This was our first attempt at doing a venison prosciutto. Recent Charcuterie successes (such as Venison Salami and Pepperoni) had our confidence ripe for a larger undertaking. With deer hunting season knocking at the door, all attempts are made to … Continue reading
Karen Pinchin tells us how Charcuterie is the meat of the matter.