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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 leave one →
  1. Stephen permalink
    November 10, 2011 11:58 pm

    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.

  2. November 11, 2011 12:14 am

    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 (my junk email box) and I’ll reply to you from my proper email account.


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