Wild Boar Prosciutto
July 17, 2011
Wedding photography season is in full effect, so I’m rarely in the kitchen these days. I was pretty damn excited to get a call from Chad, the sous chef and charcutier at Heartland, and hear that that the wild boar proscuitti that he and I started over a year ago were ready for tasting.
Up next, the mangalitsa proscuitti that have been two years in the making. Be still my heart…
2 Comments
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Hi Shaun-
I am a chef and we do our own charcuterie at my restaurant. Someone brought me a wild boar, and while butchering for primals I decided that I wanted to cure it for prosciutto. I have a good basic knowledge of salting and smoking meats, but I have a few questions about preparing the cut and technique and method. Please e-mail if you can help me. By the way, your photograph of the slice of prosciutto is fucking delicious! Thanx in advance.
-Stephen
Hi Stephen,
What’s the best email to reach you at? You can either reply via comment with your email address. or you can email me at sliboon@hotmail.com (my junk email box) and I’ll reply to you from my proper email account.
S