Attempting to make our own version of Parma ham

In April, when one of our pigs returned from the abattoir, we decided to try to air dry some hams. We’re hoping they’ll be similar to ‘Parma ham’.

Each of the two hams was salted for several weeks (according to weight), and when ready they were washed and wrapped in muslin.

In the meantime, we made a box with a mesh front, meshed door panel at the back, and 2 hooks in the top. Each wrapped ham was hung on a hook, where they will remain for several months while the air circulates around them in and through the box. At that point, they will be unwrapped and should be ready to eat. Yum!

The box should be outside really, so that the hams are in a draft. Perhaps later in the month we’ll get around to it!