Prosciutto

[Jim]

Just an update, we heard from a customer who did a bone-in Prosciutto for 14 months in UMAi Dry in the fridge and says that it came out good. He also did one where he dried it in UMAi Dry in the fridge for 3 months and then took it out and hung it in his wine cellar for another 7 months. One pointer was that he put lard on the exposed meat surface when he hung it in the wine cellar without UMAi Dry. Now that’s really the ultimate slow food!