Tonight the other duck breast prosciutti will join these in the charcuterie box of my fridge.
These boned breasts were salt boxed for a day; washed, dried and rubbed with white pepper; then swaddled in cheese cloth and hung for a week. They have the woodsy, peppery smell of country cured meats. Tonight’s batch were also rubbed with pimenton. I can’t wait to unwrap them!
The days are getting warmer and the meat humidor will lose its effectiveness soon. I’m at the drawing board looking for another cold room solution for my curing projects.