Boodarai's photos with the keyword: prosciutto

cleaning the prosciutto

cleaning the prosciutto

Boodarai
07 Nov 2016 100
Colin and Ad scrape the prosciutti in preparation for the larding stage
cleaning the prosciutto

cleaning the prosciutto

Boodarai
07 Nov 2016 98
Ad scrapes off the muck in preparation for the larding stage
cleaning the prosciutto

cleaning the prosciutto

Boodarai
07 Nov 2016 113
Phoenix watching Ad scrape off the muck in preparation for the larding stage
Fred portions the 2015 prosciutto

Fred portions the 2015 prosciutto

Boodarai
15 Jun 2016 88
Fred portions the 2015 prosciutto

Fred portions the 2015 prosciutto

Boodarai
15 Jun 2016 89
Fred portions the 2015 prosciutto

Fred portions the 2015 prosciutto

Boodarai
15 Jun 2016 81
Eliza the Energetic, still on full power

Eliza the Energetic, still on full power

Boodarai
15 Jun 2016 75
our 2015 prosciutto

our 2015 prosciutto

Boodarai
15 Jun 2016 71
our 2015 prosciutto

our 2015 prosciutto

Boodarai
15 Jun 2016 93
still going, as the sun goes down
our 2015 prosciutto

our 2015 prosciutto

Boodarai
15 Jun 2016 102
Fred cleans the mouldy outside lard-rice flour from the prosciutto (this is normal!)
debut of our first prosciutto

debut of our first prosciutto

Boodarai
23 Mar 2016 91
We will have enough prosciutto to last us a year at least. That's about 15kg of bliss, and there is still one more the same size hanging in the salumi cage.
debut of our first prosciutto

debut of our first prosciutto

Boodarai
23 Mar 2016 111
Not only was the 9 month old prosciutto edible, it was divine!
debut of our first prosciutto

debut of our first prosciutto

Boodarai
23 Mar 2016 108
It was a bit scary, having the prosciutto hanging there since June 2015, with a mouldy covering of lard and rice flour, but after 9 months we decided it was time to try it out and see if it was edible or a big festering hunk of eeeeew.
prosciutto ready for final step

prosciutto ready for final step

Boodarai
12 Nov 2015 89
Just about finished coating the open flesh areas of the prosciutto with lard and rice flour, to stop it drying too quickly
prosciutto ready for final step

prosciutto ready for final step

Boodarai
12 Nov 2015 100
we make a mixture of pure pork lard and rice flour, in a ratio of 2:1 (and of course the pork lard was rendered from the same pigs fat)
prosciutto ready for final step

prosciutto ready for final step

Boodarai
12 Nov 2015 92
all the cracked pepper is scraped off the prosciutto
prosciutto ready for final step

prosciutto ready for final step

Boodarai
12 Nov 2015 84
Looks dodgy, but is normal. The mould is growing on a thick layer of crushed black pepper.
our meat stash

our meat stash

Boodarai
22 Jul 2015 89
The prosciutto have both been pressed for 3 days. Then came an olive oil massage and crushed black pepper pressed all over the exposed meat.
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