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

[@2guysandacooler]

Want to make this at home? twoguysandacooler.com/how-to-make-prosciutto-at-home/

[@tednugent1351]

I was all "hell ya I'm gonna get a drying chamber and do this" until you got to the part: 'AGE 24 MONTHS' I think I'm just gonna go buy some Prosciutto.😑

[@ChrisCaldwell]

This is cool, but I'd be much more interested in making regular ham, ie for a Christmas dinner or even to slice up for sandwiches

[@nirname-r4y]

No

[@jesseLeskanic-i7d]

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.

[@missmaam792]

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

[@chuckheinch]

My thoughts exactly. Almost too long to make it yourself.

[@AP-ow5vu]

@@chuckheinch Currently eating some prosciutto now that I've had hanging up for two years in the garage. I've known this leg of pork longer than I've known my wife.

[@drew5334]

@@AP-ow5vu How has your comment not gotten more likes??

[@busyrand]

When is saw the final hanging time I thought to myself "Ooooh... That's why it's such a big deal, why it's unlike everything else, and so expensive..."

[@Scrap5000]

@@drew5334 definitely an underrated reply

[@alessandrovalentini462]

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.

[@2guysandacooler]

Thanks 👍

[@84sd6ricztgvubojnomp]

Question, did you throw away the water coming out of the meat after 4days, when you rotated it? Or did you keep the liquid in the form and just added more salt?@@2guysandacooler

[@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!

[@lindaannweist4895]

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.

[@Piboon11]

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

[@danielmcturk3961]

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.

[@2guysandacooler]

Nice!!! That's what I'm talking about!

[@tandemcart1234]

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.

[@2guysandacooler]

Thank you!

[@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

[@2guysandacooler]

😂😂. Thank you! This one was epic!!

[@nightcatsclub2112]

How'd it go?

[@bobbyd1961]

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

[@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.

[@alexblaze8878]

I’m currently raising a Berkshire (sometimes referred to as the Kobe Beef of pork) pig for slaughter. I’m planning on curing the hams and I appreciate this video. Thanks!

[@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!

[@timbassett9766]

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 👍🇦🇺

[@2guysandacooler]

Wow, thanks!

[@reggiek76]

I almost cried at your tasting reaction!

[@iamafractal]

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

[@tonedeftonytv1047]

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 :)

[@2guysandacooler]

Yes! Thank you!

[@timbassett9766]

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 😜

[@2guysandacooler]

Awesome! Thank you! and Congratulations!! This is a fun project. Can't wait to hear how it turns out!!

[@spencerwood5023]

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

[@chefscorner7063]

I've recently become really interested in making my own cured meats. I'm a 61 yr old semi-retired Pro Chef, but I've got very little experience with curing anything other than Gravlax. Once I get this health downturn turned around and get healthier I'll have some fun with this. Cheers... ✌️🤙

[@josephvella6669]

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

[@cmsense8193]

Interesting! I thought the same, but I realized meat preservation is a worldwide wide thing with its origins in east Asia (same as pasta by the way). Also, science has thoroughly demystified the process so it’s not uncommon to find excellent charcuterie anywhere!

[@tonybates9107]

i thought ya was gonna cry when you tasted the prosciutto, told me all I needed to know, epic!!! My project for today😊

[@luizjunior.92]

I did a prosciutto once. It's completely worth the patience. I would say it is the king of charcuterie.

[@meghancepeda]

Seriously just imagine the time and effort he puts into his videos. Thank you!!

[@83magicheater]

Thank you! Greetings from S. Korea.

[@message3381]

you are the man sir. I've watched your channel for a while, and you've inspired me to start curing. This is one of the best videos I've seen of yours. Thanks again.

[@chrismcgee7177]

One Word Sir AWESOME I’m almost 70 but would still love to give it a go. The way things are looking these days here in the states I may be able to offer Jesus a slice :) Thank you so much for your video. God Bless you and yours.

[@Myrkskog]

Since subscribing to your channel a few months ago, watching countless videos and having my first attempt at charcuterie drying in the fridge (Cappacola), the idea of digging out a 'cave' in my garden is becoming more and more appealing. Bravo, sir. I'm sure that Prosciutto was worth the long wait.

[@2guysandacooler]

Nice. You'll have to let me know how it turned out!!!

[@solitaris7181]

I wasn't aware of all the steps and especially all the time it takes in order to have prosciutto, wow! Now I understand why it's expensive but it worth the price, thanks for this video.

[@StretchFletcher]

A work of love. And patience. Well done.

[@ricci8497]

No mistaking that you totally enjoyed this one your face and body language screamed of enjoyment you've just opened the door now though to having to do the 36 month matured ham

[@monicasanchez8438]

Your reaction tells everything about the taste✨✨✨

[@2guysandacooler]

😊 thank you

[@lucasjohnstone6419]

The fact you almost cried I know that feeling Well done sir congratulations

[@trishybearington72]

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 😉🍖

[@rebeccapiercey1904]

its been two years since you said this how did it turn out?

[@vitaliydemchuk-i2e]

Update?

[@prv7969]

You are truly an artist. I started my fist saucisson production with the help of your videos, now I am about to start a youtube channel! It is all about the love for good food! Thank you, keep it up!

[@2guysandacooler]

Cool. Send me a link to your first video. Can't wait to watch!!

[@bobsleigh8082]

Btw! I have searched all over to find someone that can just give me a basic guideline on what to do. Thank you for doing that.

[@rjman123au1]

Hi Eric. In the world of prosciutto making there is a fair bit of hype. I am referring mainly to the international hams from Italy and Spain. Obviously the product is of a very high quality and the customer is charged accordingly. I am sure what you've made here is just as good, but without the hype. You have produced and epic video, something very special. Thank you for sharing this with us.

[@Dadnatron]

I’ve been looking at that prosciutto in your case for a long time !

[@SmokinJoesPitBBQ]

Wow! 2 years in the making is a very long time. That ham looked so good. Wrap some around some mozzarella and I'm set!

[@goldandsilverstack3]

I was watching this as I was eating some myself. Wow so interesting.

[@Hawkerdude67]

OMG! Second video of yours I've watched. Now I'm hooked. 2 years?!!? It's like a time capsule. A yummy YUMMY time capsule!!!

[@2guysandacooler]

Thank you.

[@shawnvictorharriman5759]

I’ve watched so many of your videos and I’m so inspired and grateful for what you do and how precise you are in articulating each portion of the process. Thank you very much!

[@jevonshaw4786]

Such great timing. I just ordered a leg to start my first prosciutto. Can't wait

[@chuckheinch]

You guys have the best you tube channel ever. I hope you get millions of followers. I will. Share in my Groups.

[@fjrevoredo]

wow, incredible amount of craftmanship. Congrats. I wish I had enough room to make this. I will surely do in the future.

[@braddixon3338]

2 years, wow that is a dedication to the craft! I love jamon serrano from Spain more, but I'm sure they are cured the same way, just a difference in the pig.

[@kierrahogan637]

Ive never had prosciutto, I enjoyed learning about it.

[@Grimdarkog]

hey, the people who saw this video when you released it, are finally getting their ham finished if they started right away!

[@McGieHomesteadAdventures]

Oh man!!! I’m sitting here swallowing and swallowing but the water just keeps coming! That looks so good! And your perfect description of it just absolutely resonates with me! Thanks so much for this awesome video!

[@2guysandacooler]

Thank you so much 🤗

[@PacoRobbins]

Oh boy! Finally early to one of your videos!! Just discovered your channel earlier this week.

[@lesliedevlin8501]

Great show 💯💯💯 Les from Perth WA 😷😷😷👍👍👍

[@chefe2152]

Little garlic!!! You just pour a kilo of this things on it!! Love it

[@Scott-PNW]

Now that is playing the LONG game. Dang... I had zero clue how much time went into prosciutto. Loving the channel!

[@chefitectyang6904]

So inspiring! I am excited to start curing a leg soon!

[@lukedugandzic2018]

Great job. I’ve completed several prosciutto ranging from 1-3 years. My method is exactly like yours. The only exception is that when I salt and weigh it down I do it one day for every kilo. Even that the prosciutto is somewhat salty but delicious. Once again. Great job

[@2guysandacooler]

I like to use mine for cooking so instead of adding salt I add the prosciutto.

[@markbimson3442]

Wow, now I know why prosciutto is so expensive. Thanks for teaching the process.

[@WilliamGerry]

Really great vid. I’ve been waiting for it, and you delivered! The meat looked simply perfect, and delicious. Congratulations!!!!!

[@2guysandacooler]

Thanks so much!

[@theartofpizzamaking2927]

Beautiful job Eric ! I'm currently aging 3 culatelli like you showed us, but this really makes me want to start a good old fashion prosciutto just like you did. good job, you never cease to amaze me, always a pleasure watching your videos. Glad to see your subscribers that have more than doubled since April..

[@jaimeratkovich]

you are the best. En mi país te dirían que eres el mejor. un abrazo y gracias!

[@crispincain5373]

We have been talking about making prosciutto, thanks for the video!

[@enniodaddazio1546]

Bravissimo Enrico ! 😊

[@sweetlou5902]

I'm salivating like niagara falls here!

[@nickniki4479]

you are Great with creating such a delicious piece

[@joshuarunnels3333]

I've seen that bad boy hanging in the background in several videos and have been dying to see you crack into it. I'm so glad the time and work paid off. Congrats!

[@KenJohnsonUSA]

I am blown away by your dedication. It is inspiring.

[@Creative884_]

This has been an epic video & after 2 years of patience the final product did not disappoint. Great channel really enjoyed everything you do & expecially you sausage series 👌

[@ultrakool]

I actually got tired of eating it as a child. grandpa was an aficionado from the old country and we always ate some with lunch. today I never tire of this delicious meat and I'm gonna try my hand at aging some

[@zieglerkennedy1774]

Whaoooh. You're a hero, Eric. Thanks indeed and very much appreciated for the insight

[@chrisbrooks37]

Thanks Eric. I can't wait to try this recipe. Just building my drying chamber at the moment. Love the channel!!

[@whiterex06]

Talk about dedication....it took 2 years to make a 16 minute video!!! LOL. Looks amazing and i want some

[@collette1902]

Beautiful Work! Makes my mouth water!

[@bees6388]

I’ll continue to buy it this is a lot of work ! I love this stuff lol

[@HVACRTECH-83]

Wow I forgot all about this. Excellent buddy!

[@BillAckerman]

This is now my favorite channel on KZbin. New here, but plan to follow one of your awesome dry curing recipes soon - definitely one of the easier ones. This one is way out of my league. Already did the chile relleno sausage - Wow! Thank you for the great content.

[@rustylamb3421]

This is amazing what dedication you have!

[@nirvanistu]

NIce work looks amazing, was waiting to see if you will say that is has a nutty flavour, that is the whole charm of prosciutto

[@shotsfired2188]

that little chuckle after you saying two years.. is exactly the same chuckle i made when you said it 😂. Eric, we must protect you at all cost 🤘🏾

[@leiber11]

Hey Eric! Just found your channel and it’s great! My first project, your capocollo, is in my fridge now. If my basement behaves, there’s gonna be a prosciutto hanging soon! Thanks for the great videos!

[@marioncobaretti2280]

My mouth is watering profously

[@OumyNeferti]

This process is truly a huge test on someone's patience. A patience I certainly don't have but wished I had 😂.

[@jimlee5626]

Dedication! Love it! So interesting.

[@Dan-ek7is]

Sir your recipe is excellent I wonder how the dried leg comes out having acquired a pink colour without using sodium nitrite Best regards

[@abesview5855]

So much passion! 10/10!

[@warmsteamingpile]

That looked like a religious experience. I always enjoy watching you taste the finished product but this was such an epic project. Thank you!

[@2Wheels_NYC]

Very awesome. I don't know if I'd have the patience to go 2 years! Apparently, I'm just going to binge watch you tonight as a new subscriber!

[@throwbackcromagnon]

Hi thanks for doing this vid. Really the way you measure out the seasoning… very interesting. Please do more italian goodness, wouls really like to learn more.Mabey a spicy one next time.

[@mmac3353]

Wow great video. I had no idea about the process. Really alot of time and effort went into your work. Looks very good 👍

[@alejandromunoz4274]

Thank you very much for the video, I always wanted to see this process

[@2guysandacooler]

Glad it was helpful!

[@regularSenseAppeal]

Haha, the look on his face when he tasted it. Went from school teacher to happy school boy in a second. Awesome, thanks.

[@drewrobinson9120]

​Looked amazing. Always amazes me how the fat and meat transform during the dry curing and aging process. I have cured and aged a significant amount of pork and venison, and am still amazed every time by the transformation. If you had the space, could a whole beef leg be done the same way or would it necessitate other alterations to the process? I am figuring that the end result would be the same as bresaola or would the end product be vastly different due to extra fat and curing/drying/aging time being longer than for lean cuts used for bresaola?

[@2guysandacooler]

You could do a leg but the fat is different for been than pig so it wouldn't have the same texture. I think that the end result would be very similar to bresaola

[@etherberg]

This is a great video. My dream is to have the conditions and patience to wait two year for such a divine taste. I do recon that Prosciutto must be a little salty so, if yours is a little salty, I know you nailed it when it comes to saltiness. You guys are great!

[@fathersonandskillet]

Thanks for walking us through the process. We wanted to mention that old-timers in my family, residents of North Texas in the early 20th century, talked about making sure they took out the knee joint in their hams so that synovial fluid in the joints didn't spoil the meat. What are your thoughts on this?

[@theartofpizzamaking2927]

So, after 13 months my prosciutto was ready and I can tell you with confidence that one 1 day per kilo is way more than sufficient has most said it was perfectly salted to a few even saying it was a bit salty. I think that's because too much salt was put on the meat side so it should be brushed with salt with no excess. you can pile up the salt on the skin but I would avoid on the meat part (except around the ball joint and the shank) Needless to say, it was exquisite, so thinly sliced it melted in the mouth.

[@TomBielecki]

Awesome video. It would have been interesting to see your deboning and slicing technique to get those beautiful pieces.

[@greg37gmw]

That looks good. At the Del I always see the bone has been removed but I always wonder how that is done.

[@sangen5367]

Dam..ed... I should give it a try... Thanks for sharing your project, was marvelous

[@carlinbro]

I can’t wait to get the receipts I can’t wait to read the recipe, thank you to make this video , I want to try this too thx

[@jasonb7947]

Hello Eric. Thank you for another great video. Do you have any footage or extra advice for the deboning step? I'm sure i would make a pig's breakfast of it...

[@cenchellepadilla5460]

My absolute favourite.