Pork
Prosciutto-Style Dry-Cured Pork Loin
Making homemade dried ham takes patience: the meat first rests in the fridge and is then dried. Your reward will be thin slices of lean meat scented with garlic and herbs.
Prep: 1 h
Servings: 1
Method
01.
Rinse and dry the pork loin, then coat it in a mixture of Praganda (curing salt), 2 tbsp sea salt and 1/2 tbsp sugar. Wrap in cling film and leave in the fridge for 8 days.…
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