Homemade Abraham Abraham Prosciutto Contadino Recipe: Artisanal Curing at Home

Category: Cured Meat

Introduction

Abraham Abraham Prosciutto Contadino is a beloved Italian cured meat known for its delicate flavor and tender texture.Originating from Italy, this prosciutto is a staple in many cuisines, offering a rich, savory experience. Fans appreciate its versatility in various dishes, from antipasto platters to pasta recipes. Making it at home allows for customization, better nutritional control, and cost-effectiveness. Imagine creating a healthier, personalized version with reduced sodium and no additives, all while savoring the authentic taste.

Why Make It at Home?

Creating prosciutto at home provides the freedom to adjust ingredients, catering to dietary preferences and enhancing nutritional value. It's a rewarding process that ensures quality and freshness.

Personal Anecdote

My journey with homemade prosciutto began when I couldn't find an affordable, high-quality option locally. After months of trial and error, perfecting the curing and drying process, I achieved a delicious, healthier version that my family adores.

Recipe Details

• **Prep Time:30 minutes
• **Cure Time:21 days
• **Dry Time:2-3 months
• **Total Time:2-3 months 30 minutes
• **Yield:1 whole prosciutto (approx. 10 lbs or 4.5 kg)

Ingredients

Basic Cure:

• 1 pork leg (10 lbs / 4.5 kg)
• 1 cup (250g) kosher salt
• 2 tbsp (30g) brown sugar
• 2 tsp (10g) pink curing salt (optional, for safety and color)
• 2 tbsp (30g) coarsely ground black pepper
• 2 tbsp (30g) garlic powder
• 2 tbsp (30g) dried rosemary leaves

Instructions

• Prepare Pork: Trim excess fat from the pork leg, ensuring a smooth surface for even curing.
• Apply Cure: Rub the cure mixture all over the pork, ensuring complete coverage.
• Cure: Place in a plastic bag or wrap in plastic, refrigerate for 21 days, turning weekly.
• Wash: After curing, rinse off the cure under cold water, pat dry with paper towels.
• Dry: Using kitchen twine, hang in a cool, well-ventilated area (35-40°F / 2-4°C) for 2-3 months. Monitor humidity to prevent mold.
• Slice: Once dry, slice thinly against the grain and serve.

Storage Instructions

Store prosciutto in an airtight container in the fridge for up to 6 months. Freeze for longer storage, slicing before freezing for convenience.

Variations & Customization

• Low-Sodium: Use less salt or alternative seasonings.
• Spicy: Add red pepper flakes for heat.
• Herby: Incorporate herbs like thyme or oregano.

Special Equipment

• Large container or plastic wrap
• Kitchen twine and hooks for hanging
• Wire rack for air circulation

Pro Tips

• Ensure even curing by massaging the meat regularly.
• Monitor humidity to prevent mold, using a fan if necessary.
• Slice thinly for optimal texture and flavor.

Nutritional Comparison

FAQ

• Safety Concerns: Use pink curing salt for food safety and color.
• Substitutions: No substitutes for curing salt; ensures safety.
• Troubleshooting: If mold appears, rinse with vinegar and rehang.
• Storage: Keep in the fridge to prevent spoilage.

Serving Suggestions

• Antipasto: Pair with cheeses and olives.
• Pasta: Toss with carbonara or cream sauces.
• Pizza: Top for a salty, savory touch.

Conclusion

This homemade prosciutto offers a healthier, customizable alternative to store-bought options. With patience, you'll enjoy a delicious, artisanal product. Share your creations and enjoy the fruits of your labor!