Is my prosciutto ready

[Robert Bacci]

My prosciutto has reached 40% weight loss after only 3 months of curing. Is it ready or will the weight loss slowdown for the last month?

[Jim]

How big is that prosciutto? You can definitely cut it at 40% loss or let it go for 4-5 months if its a big piece 10-12 lbs. There is probably not going to be much more weight loss, depending on the size of the piece (larger piece less weight loss %). If the piece is small 5-6 lbs then you are probably better off cutting it before it turns into a rock.

[Robert Bacci]

It’s 3 small hams, they started out around 1400 gr. I cut into one and the interior meat still seemed softer than it should be. I’m not sure if it’s fully cured yet. Now I don’t what to do with it. should I put it back into a dry bag for another month?

[Jim]

Hard to say, but different pork cuts have different moisture content, some need to go to 45% moisture loss. You can reseal and keep drying.

[Robert Bacci]

Just resealed them, Hopefully I didn’t screw them up. Now back to making another batch of Soppresatta.

[Jim]

Surely you didn’t. They should be just fine, the longer you age the better they get. Hams tend to hold more moisture than shoulder meat, so takes longer to dry, but the flavor is well worth it.

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