Making boneless prosciutto in August from “Preserving the Italian Way”

Join us each month as we celebrate Preserving the Italian Way with a free recipe. The author Pietro Demaio has matched the months and seasons with recipes from the book so you can get the best results all throughout the year.

A less traditional but much safer way of making prosciutto is to remove the bone (as well as the artery and vein attached to the bone). This means that there is less chance of spoilage from the blood left in the vein. It is also easier when you want to slice the prosciutto, because there is no bone to cut through.

Just click the image below to get your free recipe and scroll down for previous recipes.

Calendar of Preserving the Italian Way

1. January: Using your green tomatoes
2. February: Making red capsicum paste
3. March: Preserving figs
4. April: Storing tuna in oil
5. May: Preserving black olives
6. June: Button mushrooms in vinegar
7. July: Making Calabrese salami