Quick Dry-Cured Mangalitsa Ham By The Herbfarm's Chris Weber
By: Heath Putnam
Published: Monday, July 19, 2010 - 2:37am

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)
herbs

Preparation

1 Seam out the leg muscles. See this tutorial on how to do it: http://woolypigs.com/downloads/mangalitza_processing_tutorial.pdf 2 Weigh the leg muscles and compute salt and sugar amounts 3 Combine the salt, sugar and herbs 4 Rub the salt mixture on the leg meat, covering all surfaces 5 Put meat in fridge for 5 days 6 Wipe off salt mixture 7 Hang meat from string in 65-75F room at 70% humidity for 60 days

About


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.