Pršut

Method

Trim the pork leg, removing excess hair if needed, and rub thoroughly with sea salt, crushed black peppercorns, and minced garlic, ensuring the mixture penetrates the meat well. Place the leg skin-side down in a cool cellar or curing environment at 10-13°C with 70-80% humidity and hang with weight pressing down for 5-6 weeks during the initial salt-curing phase. After the curing period, rinse the leg under cold water to remove excess salt, pat dry, and tuck fresh rosemary into any crevices. Hang the leg vertically in a cool, well-ventilated space at 12-15°C with consistent humidity for 12-24 months, allowing the meat to cure slowly and develop its characteristic pale red colour and complex flavour. The ham is ready when the meat at the hip bone reaches approximately 12% moisture content and yields slightly to pressure. Slice thinly with a sharp knife and serve at room temperature as an aperitif.