[Bionic]

I took the leg for air drying out of salt yesterday. Washed it and wiped it all over with white wine vinegar, wrapped and then hung it outside the stable.
Now I need to be patient.
Sally
 

[Sudanpan]

Yay    Good luck with it 


We still have one of the legs from last year's lot hanging up, plus we've got this year's ones hanging ready for next year 


At the moment they all look decidedly DISGUSTING 

[Bionic]

Thanks for that Sudanpan. At least I will know when mine get to the digsusting stage not to worry too much. 
Sally

[The Mobile Butcher]

well may look a bit ropey...........but it should taste fantastic, its  a taste all on its own 
 
Best of luck

[Eve]

Yes, air dried hams won't win a beauty contest, but when it comes to flavour...    6 months waiting time is soooo worth it!
 
We're making 4 air dried hams this year, as we get through them so easily and then have nothing left for the rest of the year!. Also doing coppa, lonzino, gunciale, lardo and salami... 

[Bionic]

Sounds great Eve, I must come to tea 
Sally

[Eve]

You're invited    Nothing like a good chat with another smallholder or livestock keeper! 
 
 

[Simon O]

Not really been reading up too much yet on the airdried hams etc because it will be another month or so until we kill the other 2 pigs for bacon/ham. Is the hanging place meant to be warm or cool, indoors or out (under cover); just fishing for some early tips. Would love to make some pancetta too.

[Bionic]

Simon, it needs to be cool and if possible hung somewhere there is an airstream (its not called air dried ham for nothing)
I watched this video and he hangs his outside under an overhang so I have done just the same. The air dried ham bit is quite a way through the video but its all very interesting.
River cottage Pig in a day