Pork ham
Instructions
Take a freshly slaughtered thigh, press it you will get all the blood and is over with coarse salt and pepper.
Place on a wooden table sprinkled with salt and pour more salt on the meat.
Repeat this operation of wiping every 2-3 days to about a month.
After this time the ham dry with a clean towel, rub this time with pepper and minced Laurel leaves and place back on the wooden floor, press it down with a wooden floor with weights on.
Let thus again for a week, then take it out, fill in any cracks with suet and pepper and hang in a cool and well ventilated place.
You should wait a few months before tasting it.
Ingredients and dosing for 4 persons
- 1 just slaughtered pork leg
- Coarse salt
- Pepper
- Some leaves of laurel
- Suet