After 6 months of ageing, the prosciutto is now ready to be covered with sugna (pork fat mixed with rice flour) and ageing for 6 more months. The sugna prevent prosciutto dries to much on the outside.
First culatello after 8 months of ageing. 40% humidity loss!!
BUTCHER AT WORK. First prosciutto in my professional career. After salting: ready to dry.
BUTCHER AT WORK. First prosciutto in my professional career. After salting: ready to dry.
First Culatello #1
Simone Ciuffetelli 