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In month one we made duck prosciutto. I purchased whole ducks and broke them down for the breast meat (oh yes, on Twitter the breast jokes were never-ending). I made confit from the legs with the fat rendered from the carcasses.
The prosciutto making was the easy part: you bury the breasts in salt night, then rub them with spices, then hang them for 7 days. Done!
For me the biggest challenge was finding a spot in the house that had the right combination of temperature (50-60 degrees) and humidity (70% ish). My prosciutto ended up a little dry and I'm sure it's because of the humidity level (too low).
I rubbed two of my breasts with white pepper and the other with a fennel-black pepper-coriander mixture. To be honest, I didn't taste much of a difference between the two. Next time I might try heavily crusting it with black pepper for a more pastrami-esque experience.
So far, we've eaten our prosciutto alongside a citrusy fennel salad and over the top of a chickpea soup. For the soup, I tried crisping the prosciutto, and for me this wasn't super successful: the prosciutto got saltier and lost a lot of its nuanced flavors.
Next month: Pancetta!