Ever since I have seen the home cured duck prosciutto on Wrightfood, I couldn't get it out of my mind. It took almost a year, but finally I have prepared it! I started on the 13th of February and the prosciutto was ready last Sunday.
I was very excited about it, and nervous if it is going to work out. First of all I had no influence on the temperature. I hung it up in the attic, that opens right from my kitchen. I do not know where I would be without that part of the flat. Many people own a walk in closet, well I have a huge walk in pantry and for nothing on the world I would give that away. Though my kitchen is tiny and old and I would love to have a huge new kitchen, which foodie wouldn't?! But not without my attic, no way.
Anyway, in the pantry it is more or less as cold as outside. I was hoping that the weather stays cold enough, so that the prosciutto works out. Indeed it did! I love its flavour! It is so amazing. I am waiting for the next winter, so that I can try many other charcuterie recipes.