Prosciutto di San Daniele

Method

Begin with a fresh pork hind leg and trim excess fat, leaving a protective layer. Rub the leg thoroughly with sea salt, working it into all crevices, and cure in a cool, humid environment (10-14°C) for 10-14 days, turning occasionally. Rinse off the salt and allow the leg to dry naturally for 2-3 weeks, then hang in a climate-controlled curing room (12-16°C, 65-75% humidity) for 12-18 months. The leg must be turned and rubbed periodically to develop an even colour and texture. Once fully cured, the prosciutto should be firm, dark red in colour with a pleasant marbling of fat. Slice paper-thin and serve at room temperature with no accompaniment to appreciate the delicate, complex flavour.