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1. Alex, thrilled by the finished dry cured ham. This ham was pressed and salted for two weeks and hung to dry until it lost 30% of its weight, about six months. 2. Wishing he had a wooden ham vice. 3. Trying to achieve the perfect thin slice. 4. Pile of prosciutto-like ham.
1. Alex, thrilled by the finished dry cured ham. This ham was pressed and salted for two weeks and hung to dry until it lost 30% of its weight, about six months. 2. Wishing he had a wooden ham vice. 3. Trying to achieve the perfect thin slice. 4. Pile of prosciutto-like ham.