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Curing Jamon Serrano/Prosciutto

ChrisB Nov 3, 2011 06:00 AM

Anyone ever make their own jamon serrano/prosciutto at home or know of any good sites where I can do some research? Thanks...

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    MoGa RE: ChrisB Nov 3, 2011 06:18 AM

    I think you need to be living somewhere pretty dry if you want this to work. I've never tried it myself.

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    1. re: MoGa
      wattacetti RE: MoGa Nov 3, 2011 06:42 AM

      The temperature and humidity levels mentioned in the link pretty much line up to an idealized wine cellar. 12-15ºC, 65% humidity. There might not be room in the cellar to do something like this, but it's the right environment.

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