How to make Dry Cured Ham at home (Prosciutto Crudo) - Step by Step instructions

Items used in this video:

If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video

Companies we use for our projects:

Here are a few more things we use in our projects:

AMAZON LINKS:

EQUIPMENT LINKS

Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

[missmaam]

I will never complain about the price of a nice prosciutto again . . . 😘

[jesseLeskanic-id]

Noticed that you were about to cry during the tasting and rightly so, this is like waiting for a child to be born. FYI, I was crying for you. Congratulations, not something that you want to turn out wrong. I love your channel and patience.

[alessandrovalentini]

As an Italian that absolutely loves prosciutto, I could see the passion in your eyes when you first tasted it. Well done mate, looks incredible.

[pumpkinheadghoul]

For a food hobbyist, this is the kind of artisanship which to me takes life to a whole new level of satisfaction. Very inspiring; well done!

[Piboon]

Thank you again, Eric, for a 20-min video that took you 2 years to make. You've saved us time and trouble. I'm a subscriber now.
Cheers to you all!
XXX

[lindaannweist]

I found your channel today whilst I was researching how to make prosciutto; your video is perfection in the making! You take the time to clearly explain and detail every step. Your video brought back memories of helping my daddy's momma and his sisters in the making and curing all of their own meats and cheeses. Nothing ever went to waste and everything was always delicious. It was always a treat whenever I was allowed to be in the ice house or the smoke house. It always smelled so wonderful. My Memaw or my Pappap, would let me eat my lunch of cheese, meat and a glass of fresh and cold cows milk or a glass of homemade root beer in a Mason jar, in the smoke house.

Now they are all gone, except for my daddy's baby sister, who is almost 88 years old, but all of the wonderful memories keep me wrapped up in their love.

Thank you so much, . I will be ordering an uncured ham from my butcher, so that I can teach my son how to make prosciutto and so that I can make memories for my son to carry within his heart.

[danielmcturk]

This channel has upped my charcuterie game. Love the enthusiasm and effort that goes into demystifying the process. At this rate I am going to need a much bigger curing chamber.

[tandemcart]

The look on your face when you smelled and tasted for the first time! Looks like you had a revelation!

Recently started watching your videos and I'm blown away at the quality of the videos and their content. Such an amazing and wholesome channel.

[Burrfection]

i'll get back to you in 2 YEARS .... but seriously, an incredible step-by-step tutorial. thank you for taking the time and effort

[A_Dopamine_Molecule]

Never thought prosciutto took so much time to make... I'm eating some right now and I'm definitely appreciating the taste more now that i know the effort that goes into it. Thanks for the video.

[bobbyd]

I made a few of these about 35 years ago and as i was watching you i was drooling with delight and reminiscing. Thank you

[tonedeftonytv]

Lockdown was a perfect time for a project like this. Fresh, homemade food is definitely the only way to go. Thank you so very much for all these videos :)

[toddwmac]

A great video! I can't even imagine waiting 2 years to sample my project. It kills me to have to wait 72 hours for pinsa dough to ferment. I loved how you let the meat and the knife say it all...a prefect presentation. Thank you!

[timbassett]

Hi Eric, again another great show .
May I tell you ! You are an excellent teacher .
The usual summation of a teacher is “ if you can do, if you can’t TEACH “
You are the best 👍🇦🇺

[spencerwood]

Absolutely beautiful Eric... your reaction was almost spiritual, as it should be when it comes to this level of dedication. Thank you sir

[timbassett]

Hi Eric, I’m one of your patrons, I am a rusted on follower, I’ve spent a small fortune setting up from your advice 😂😂, I’m about 4 months into this journey, starting with your equilibrium methods, my first result excellent .
But most excitedly I’ve embarked on your prosciutto journey 24, days, and looking good so far .
Thanks again for your dedication and teaching method 👍🇦🇺, tim
My wife is complaining I’ve bought too many fridges 😜

[iamafractal]

I’m so gratified that you made this prosciutto without nitrites.

[josephvella]

I will be honest with, I do not follow non Italians in Charcuterie. This Gentleman is exceptionally brilliant, well done.

[reggiek]

I almost cried at your tasting reaction!

[trishybearington]

Thank You so much.. I'm starting my prosciutto journey tomorrow after raising 2 hogs for processing but being a bit hesitant to start in case I f it up 😂
Your video is succinct and clear and easy to watch and comprehend.
I will definitely be using the casings to wrap and I love your garlic pepper addition.. I'm so excited to start.. see you in 24 months 😉🍖