John, I will still have some when you visit, so we can have the royal taste then.
Merc, Being the foodie that you are, next time you are in Mildura (foodie capital of rural Victoria) give me a hoy and I'll have you over for a taste
I did think when I took the picture, I should have taken one before I started taking the bones out and slicing some of it up
Procedure is pretty simple, I followed this one
http://www.crinellawinery.com/family_cookb...rosciutto.shtml
basically a piece of pork, coated in crushed garlic, pepper and salt then set on a cake rack sitting in a dish and sealed inside a plastic bag.
put in fridge for a month.
the dish will fill with liquid that needs to be drained every so often
after a month remove from fridge, wash off salt, pepper and garlic mix. let dry and re coat with salt. I then put it between two old wooden chopping blocks and inside a roasting dish and then put a full bag of malt on top of it for a week or two. Wrap in cheese cloth and air dry for as long as you can wait, maybe a month or two.
I might have taken a picture a while back, I'll have a look and post if I find one. Below is a picture I just took of the pieces post bone removal.
God only knows how the missus let me get away with making this. The taste is great and with the price of Prosciutto, it is an extremely cheap way to make a tasty expensive food.
next time I'll do one without a bone it, it wasn't very easy to remove.
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