Pro Butcher Preps A Hog Leg For Prosciutto

Pro Butcher Preps A Hog Leg For Prosciutto. Welcome Friends! Welcome back to the kitchen, today we are breaking down the hind leg of the pig, prepping it to make dry cured country ham. My friend Jamie is here; he is a butcher, educator, author, and he works with Westside beef who has provided us with this hog.

#LeGourmetTV #GlenAndFriendsCooking #WholeHog

[GlenAndFriendsCooking]

Here's the whole Prosciutto series:

[BrantleyCrow]

This is the video that brought me to Glen’s kitchen and I’m so glad that it did. Happy for 3+ years of enjoying this channel (both the older videos and the new ones every week as well)

[Kinkajou]

The last primal. I'm ready for the next episode of the pork series.

[Walt]

Really enjoying this series!!! Thanks so much for sharing with

[BestIndianFoodBlog]

We will definitely try some day, thank you for sharing. Happy Cooking.

[gusjohnnson]

Good to see more camera angles to better show how he's cutting. Great series so far.

[Chris-yzxt]

I do this every day for 10 hours I love it

[yankeejade]

Thank you Glen for this awesome 🐖 series. Would you or Jamie know how to butcher a hind (ham) leg for Speck?

[richardalbano]

Great series. Can you please do a breakdown of the hind? Thanks

[federicoguinart]

Thank you for this video do you know if the butcher can ship the leg to California

[davidrosenberger]

Please dont skip one single step in how you do this as I too have been over thinking curing a whole ham.

[bloodymary]

Nothing like Prosciutto on toasted Scali bread with a slice or 2 of Salami and topped with provolone cheese.

[iamafractal]

But you didn’t drain the vein, which will ruin it.

[dannymhjretr]

Sorry to say but that bone wasn't clean