Prosciutto

[Ron Pratt]

Welcome back to our forum, Francis. To the best of my recollection no one has yet mentioned trying either pork nor duck prosciutto, but I sure don’t see why both couldn’t be made using a Drybag in a cold environment. To date I know Thea has made bresaola, lonzino and lomo since she has been kind enough to share some of all three with me. Do you have a favorite recipe that you follow now which could be adapted to a Drybag application?