I cured some prosciutto in my garage for the last year. The exposed parts were sealed with lard.
I cut into it last night, and it tastes great. I sliced a bunch and vacuum packed them to give to family and friends.
There are few spots where there has been some air intrusion inside the leg that has caused discoloration (veins or arteries?). (See second picture.) Any idea how to avoid the air intrusion in future prosciutto endeavors?
by ranchokelley