So the time had come to get to stage 2 of making our prosciutto (Part 1 here). We once again made the trek (we actually drove) down the street with the little one, a black tub and a couple of home brew ciders, to Cafe Indulge.
Gently digging into the tub, J got his hands on the 10kg ham and pulled it out, all the while gently brushing the salt off the meat. He hoisted it in to the sink and started washing the salt away, making sure he got in to all the cracks and crevasses.
The ham spent the night in the bath with a constant drip of water, allowing the water to circulate, to really make sure all the salt had been removed. To be honest, the dripping noise was bloody annoying, but it did the trick.
We now have what looks like a dead body hanging in out shed, between my roller derby gear, the apple press and the clothes drier. Which made for an interested story when the parks and wildlife lady came for a visit… but that’s another story for another time.