Istrian Pršut
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Pork leg or shoulder, aged and smoked.
Ingredients:
Post:
1. Cut the top fat from the pork leg or shoulder, rub it thoroughly with salt and cover it with ashes from burnt wood or charcoal
2. Leave in the refrigerator for 2-3 days, then put the meat under the press and leave it in its grip for 4-5 days
3. Then crush pepper and bay leaves, rub the shoulder with the spice mixture and hang it by the open fire so that, in addition to the smoke, sufficient air has access to it
4. Smoke – dry for about 5 months and then hang the meat in the cellar or in a well-ventilated cool pantry.
Recommendation:
Slice it as thinly as possible and serve it as an appetizer along with olives, various types of cheese …Prosciutto can also be used in place of ham under eggs or otherwise arranged as a hot dish.
Note:
This way prepared prosciutto has a nice pink color inside and remains soft.
