Julia Winter wrote:Yes, we made both hams from a whole hog into prosciutto a couple of years ago. I followed the instructions in Michael Ruhlman's book Charcuterie. It was late fall in Wisconsin, so I felt comfortable for the first couple of weeks when you've got raw meat packed in salt--it was in a cooler, out in my garage, less than 40 degrees fahrenheit the whole time. Of course, people made hams in Virginia and other places further south. . .
As I recall, I packed the hams in salt and then every couple of days I would drain the brine and repack in dry salt, turning the meat and also weighting it down to flatten it a bit. After that, the cut surface was plastered with lard and then that was covered in cracked black pepper and a string was tied around the bony end to hang them up. We wrapped them in many loose layers of cheesecloth, to keep out bugs, and hung them in our laundry room, but far away from the washer and dryer (it's a rather big room--point is, it's in the basement, on the north side, so consistently cool). At that point it was just a whole lot of waiting. What you get is very flavorful and very salty. This is not ham to be eaten in slices, but something to be sliced paper thin and used to flavor other things.
Another thing to look into with your hog is fermented sausages, like salami.
Johan Thorbecke wrote:If you're still in the drying business you could consider making guanciale. It's from the meat around the jaw and chin(I don't know the proper name of the cut) and made in a way that's almost the same as ham. It's quite fatty but that's where the taste is.
Peri Ledo wrote:And about using the whole hog... in here we say that from a pig we love it all, even the way the walk!
I´m from spain, where jamón serrano is made, btw.