Doesn’t look so bad after two weeks or so hung up to dry, but we shall see how well it eats this weekend, when I intend on making spaghetti alla carbonara. At this time of year conditions in my flat are just about perfect for drying cured meats and I next on the list to attempt is chorizo and Tuscan-style salami, before Spring sets in.
Whilst looking like little mummified small-mammals, these are in fact duck prosciutto cured and ready to be hung up to dry. After some experimentation – on both myself, and other people, I’ve settled on a recipe and these will be ready in one week’s time. My last batch got the thumbs-up from my favourite yakitori restaurant that has great experience with all things duck and game, so hopefully this lot will come out as well too.