We bathed the little man, put him into his jammies, rugged him up and jumped in the car for the 2 minute drive to the cafe. Upon arrival Daniel declared that you couldn’t make prosciutto without a glass of wine, so he poured me a small local red, he had a large glass and J cracked a mussel stout from Bellarine Estate.
He got us massaging out the main artery to get all the blood out, leaving the blood in there increases the risks of the ham going rancid. As the vein was massaged, we would pat the blood away with paper towel.
By this point E had had enough of entertaining himself, so I left vein massaging to J, and I jumped on baby watch and photo taking. Once the drips of blood stopped it was time to rub salt into the wounds. We started by pouring about 500gm of salt onto the ham, making sure to get it into all the cracks, crevices and cuts.
Finally, we were ready to immerse the hams in salt. Daniel poured enough in to cover the base of the tub, then the two hams we were working on were placed gently onto the salt, covered and pushed (as we couldn’t lift it) into the cool room.
Here it’ll rest for 11 days, when we will head back to Indulge to commence part 2!
What’s your favourite ‘old’ skill that you have learnt?