Have you ever dreamed of making your own Italian Prosciutto Crudo Parma Ham at home? In this video I’ll guide you step by step through the traditional curing process – covering every step – trimming, salting, curing, and aging. 😉 The final result will be a Spectacular homemade prosciutto.
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🍷 Pair it with a glass of homemade wine and enjoy the true Italian experience!
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Comment below if you’ve ever tried curing prosciutto or if you want to start your own journey in homemade Italian charcuterie.
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33 Comments
Best culinary channel, many thanks, I am enjoying trying your recipes ❤
The most honest and genuine channel, Spectacular
The prosciutto stays in the fridge the whole time even after applying the lard?
The problem is, is that the small fish in my ear automatically translates this into "processed crud".
I must have done something wrong. Neither the Speck, nor the sausages appeard within the first 60 days.
Why am I using store bought wine instead of my home made wine? If you're asking this question you shouldn't even be trying to make prosciutto 😜
What breed of pig was this?
So, it is Halal for the Islam Jihad Al Halal militants.
This is absolutely stellar! I've been working on food preservation lately and this is wonderful!
Cheers Andrea, its been a blast watching your vids since Thailand. bought a couple of your books for myself and givaway.
I still hope one day to see a Spianata Romana video
Pork is Haram.
Brilliant thank you
SEHR GUT–EXCELLENTIE
SPECTACULAR
I bet
Ciao dagli Stati Uniti. Mia nonna mi ha regalato il prosciutto quando ero piccolo e da allora ne sono innamorato.
tremendous video
the meat looks like it has rotten
This drying rack is magical… every time you pull it out from the fridge, it’s got more stuff on it! 😀
Love the gesture after the first bite!
So great to see the process how its made, il migliore!
This guy is an absolute gem! Can you cure it longer than 18 months ?
Halal
Spectacular!
I remember your channel about 5-10 years ago when I think your camera or computer broke and you made an appeal to everyone to help you buy a new camera so you could get your videos back online. Now you've got 28,000 views. Congratulations! You're awesome!!
I worked for the Cipriani restaurant in NYC for a while.
I remember them ordering the full leg and having the chef remove the bone for easier slicing.
It required a couple guys to tie the leg back up once it was de-boned.
Any tutorial on that in the future?
Very good video sir
Man this would have taken ages to film
No blood, no water (dead parasites), looks good to eat!
Check this romanian Pro Suto
https://youtu.be/72jVggGyCkA?si=mnc2DAfzn-XJOy5X
Aqui no Brasil a banha de porco é encontrada à venda até em padarias. Era muito comum, antigamente, cozinhar com banha, no lugar de óleos vegetais (soja, milho, girassol, canola, oliva, etc.) ou manteiga. Hoje em dia, com os óleos vegetais mais acessíveis, os brasileiros tendem a usar óleo de soja ou azeite de oliva para refogar ou fritar por imersão, embora eu ainda ache a banha mais saborosa, principalmente em frituras.
They way you say Hip is awesome lol
Can you write a fruit wine book