Tuesday, March 22, 2011

Duck Proscuitto Finale

After 10 days of hanging, the duck proscuitto is finished.  The texture is firm on the flesh and the skin is dry but still fatty. We sliced it paper thin to reveal a marvelous translucent piece of salty Proscuitto. The salt cure isn't overpowering and the white pepper dusting on the outside compliments the dried meat so well. Now we will cryovac and save for later.

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