Quick Dry-Cured Mangalitsa Ham By The Herbfarm's Chris Weber

Ingredients

Mangalitsa ham (previously frozen or fresh)

3 %s salt (of the weight of the leg muscles)

2 %s sugar (of the weight of the leg muscles)

Seam out the leg muscles. See this tutorial on how to do it: http://woolypigs.com/downloads/mangalitza_processing_tutorial.pdf

Weigh the leg muscles and compute salt and sugar amounts

Combine the salt, sugar and herbs

Rub the salt mixture on the leg meat, covering all surfaces

Put meat in fridge for 5 days

Wipe off salt mixture

Hang meat from string in 65-75F room at 70% humidity for 60 days

Sous Chef Chris Weber of the Herbfarm told me how he makes his quick ham. It has nice flavor development and is easy and quick to make.

The quality of the meat has a crucial impact on the final product.

16 servings

Monday, July 19, 2010 - 2:37am