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28 June 2013

Prosciutto


When I was young, there was one kind of prosciutto.
It was made in the winter, by hand, and aged for two years.
It was sweet when you smelled it.
A profound perfume.

If it's too warm, the aging process never begins.
The meat spoils.
If it's too dry, the meat is ruined.
It needs to be damp but cool.

The summer is too hot.
In the winter—that's when you make salumi.
Your prosciutto.
Your soppressata.
Your sausages.




An old Italian butcher talking about making prosciutto, via Bill Buford, according to Wikipedia. Submitted by Gabriel Smy.

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