October 03, 2011

For some time I have been making little prosciuttini, which are little long slices of the ham, so to have some prosciutto regularly since it takes so long to cure a whole leg. It looks like a salame and it only takes a few weeks to be ready.  I usually bring them with me when I go to dinners and parties.  My friends seem to like them very much. 

This time I will use beer:  Rauchbeer (heavily smoked beer). The final product should taste something like Speck.  The bonus here is I do not have to smoke them.  I do not like to smoke my Salumi.  The beer will do the work!  I will probably add some other flavours to the recipe since this will be a "fun" salume...delivering tons of flavour.

Maybe one day at you local pub you could order a plate of Prosciuttino Rauchbeer instead of wings.

Here it is:

They have been cured in beer and when ready will get a few beer baths and then be vacuum sealed.  They'll be ready a couple of weeks later.