http://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/ My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso. Tue, 14 Feb 2012 20:53:25 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/comment-page-1/#comment-154994 eric boatwright Fri, 23 Dec 2011 07:01:03 +0000 http://www.msadventuresinitaly.com/blog/?p=1940#comment-154994 Hello, I'm going to make my owned prosciutto and I have a few questions if you don't mind. 1-do you change the sugna while its cureing. 2-do you have to press the leg, I'm trying to rig something up, just need some fresh ideas. Your response will be greatly needed. Had to resend misspelled signal. Hello, I’m going to make my owned prosciutto and I have a few questions if you don’t mind. 1-do you change the sugna while its cureing. 2-do you have to press the leg, I’m trying to rig something up, just need some fresh ideas. Your response will be greatly needed. Had to resend misspelled signal.

]]> http://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/comment-page-1/#comment-154993 eric boatwright Fri, 23 Dec 2011 06:56:07 +0000 http://www.msadventuresinitaly.com/blog/?p=1940#comment-154993 Hello, I'm going to make my owned prosciutto and I have a few questions if you don't mind. 1-do you change the signal while its cureing. 2-do you have to press the leg, I'm trying to rig something up, just need some fresh ideas. Your response will be greatly needed. Hello, I’m going to make my owned prosciutto and I have a few questions if you don’t mind. 1-do you change the signal while its cureing. 2-do you have to press the leg, I’m trying to rig something up, just need some fresh ideas. Your response will be greatly needed.

]]> http://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/comment-page-1/#comment-151412 Al Pizzi Sat, 05 Feb 2011 12:13:41 +0000 http://www.msadventuresinitaly.com/blog/?p=1940#comment-151412 My second attempt to make prosciuttto first time with great success! My second attempt to make prosciuttto first time with great success!

]]> http://www.msadventuresinitaly.com/blog/2009/09/21/making-italian-prosciutto-crudo-cured-ham-in-parma-drying-and-sugna/comment-page-1/#comment-151411 Al Pizzi Sat, 05 Feb 2011 12:11:46 +0000 http://www.msadventuresinitaly.com/blog/?p=1940#comment-151411 I have two high quality legs 30 lbs each and paid $72.00 for both add the small cost of some spices. All you need is an unheated room with two windows that have sliders so you can control air flow and you're in business! I have two high quality legs 30 lbs each and paid $72.00 for both add the small cost of some spices. All you need is an unheated room with two windows that have sliders so you can control air flow and you’re in business!

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