After 6 long, cold winter weeks, the Sopressata and Capocollo are ready just in time for Easter. The Cantina averaged 70% humidity and 46 degrees here in Wisconsin. The window stays cracked open and of course, faces North.
Was 28lb fresh. Is currently 14 months old. Has lost more than 30% of it's weight. Hasn't changed in appearance in maybe a couple of months. Feels dense but has a little bit of give to it. No off smells. Hasn't developed any mold in at least a few months. My Zio says it looks done, but Im afraid to cut it open too early and ruin it. This is my first prosciutto. Thanks.