Mutton Prosciutto: A Unique Twist on a Classic Italian Delicacy
Mutton prosciutto is a dry-cured meat that has been gaining popularity in recent years. This Italian-style delicacy is made from the hind leg of a Mutton and is cured with a blend of salt, sugar, and spices. The curing process can take several weeks to several months, depending on the desired flavor and texture.
Often referred to as a violin of mutton leg because traditionally when slicing you hold it like a violin and slice towards you. In this video Piero teaches you how to dry cure a mutton leg to perfection at home and without any special equipment, try it yourself and let us know what you think!
Mutton prosciutto has a rich, salty flavor that is similar to traditional pork prosciutto but with a distinct lamb taste. It is a versatile meat that can be served as an appetizer, added to a charcuterie board, or used to enhance the flavor of soups and stews. Additionally, mutton prosciutto is a great source of protein and essential vitamins and minerals.
- Mutton prosciutto is a dry-cured meat made from the hind leg of an older Lamb called Mutton and cured with a blend of salt, sugar, and spices.
- It has a rich, salty flavor and is a versatile meat that can be used in a variety of dishes.
- Mutton prosciutto is a great source of protein and essential vitamins and minerals.
Piero’s Recipe from the video:
- Mutton leg, Lamb leg or goat leg
- 150g Sea Salt
- 20 Bay Leaves
- 5 Teaspoons Brown Sugar
- 1 1/2 Teaspoons clove powder (ground cloves)
- 1 1/2 Teaspoons Cinnamon
- 4 Teaspoons ground black pepper
- 3 Sprigs fresh rosemary cut of the stem
- Black pepper coarsely ground
- Fresh garlic sliced
Understanding Mutton Prosciutto
Mutton prosciutto is a type of dry-cured meat made from the leg of a mature sheep. It is similar to traditional prosciutto, which is made from the hind leg of a pig. However, mutton prosciutto has a unique flavor and texture that sets it apart from other cured meats.
To make mutton prosciutto, the leg of the sheep is first trimmed and cleaned. It is then rubbed with a mixture of salt, sugar, and spices, such as juniper berries, bay leaves, and black pepper. The leg is then wrapped tightly in cheesecloth and hung to dry for several months. During this time, the meat loses moisture and develops a rich, complex flavor.
Mutton prosciutto has a distinct flavor that is both salty and savory. It is also slightly gamey, with a nutty undertone that is reminiscent of lamb. The texture of mutton prosciutto is firm and chewy, with a slight crunch from the salt crystals that form on the surface of the meat.
Mutton prosciutto is a popular ingredient in Italian cuisine, where it is often served thinly sliced as an antipasto or used to add flavor to pasta dishes and salads. It can also be used as a substitute for traditional prosciutto in recipes that call for cured meat.
Overall, mutton prosciutto is a delicious and unique cured meat that is perfect for adding flavor and depth to a variety of dishes. Its rich, complex flavor and chewy texture make it a favorite among meat lovers and foodies alike.
Ingredients of Mutton Prosciutto
Mutton Prosciutto is a dry-cured meat made from a mutton leg. The curing process requires several ingredients that add flavor and preserve the meat. Here are the essential ingredients that are typically used in making Mutton Prosciutto:
- Salt: Salt is the most crucial ingredient in making Mutton Prosciutto. It helps to draw out moisture from the meat, which prevents spoilage and allows for the curing process to occur. The amount of salt used depends on the size of the meat and the curing time.
- Garlic: Garlic is often used in Mutton Prosciutto to add flavor. It can be used fresh or dried, and it is typically minced or sliced and rubbed onto the meat before curing.
- Black Pepper: Black pepper is another common ingredient used in Mutton Prosciutto. It adds a pungent flavor and aroma to the meat. Black pepper can be used whole or ground, and it is typically rubbed onto the meat before curing.
- Rosemary: Rosemary is an herb that is often used in Mutton Prosciutto. It adds a woody, pine-like flavor to the meat. Fresh or dried rosemary can be used, and it is typically rubbed onto the meat before curing.
- Brown Sugar: Brown sugar is sometimes used in Mutton Prosciutto to add sweetness. It can be used in small amounts to balance the saltiness of the meat.
- Cinnamon: Cinnamon is a spice that is sometimes used in Mutton Prosciutto. It adds a warm, sweet flavor to the meat.
- Cloves: Cloves are another spice that is sometimes used in Mutton Prosciutto. They add a sweet, aromatic flavor to the meat.
- Bay Leaves: Bay leaves are often used in Mutton Prosciutto to add flavor. They have a slightly floral and herbal flavor and can be used fresh or dried.
- Sage: Sage is an herb that is sometimes used in Mutton Prosciutto. It has a slightly bitter, earthy flavor and can be used fresh or dried.
- Unsalted Butter: Unsalted butter is sometimes used in Mutton Prosciutto to add richness and flavor.
- Olive Oil: Olive oil is sometimes used in Mutton Prosciutto to add moisture and flavor to the meat. It can be used to coat the meat before curing.
Overall, the ingredients used in Mutton Prosciutto are simple and straightforward. The combination of salt, spices, and herbs creates a unique flavor profile that is distinct from other cured meats.
Mutton Prosciutto is a popular cured meat made from the leg of a sheep. It is a good source of protein, vitamins, and minerals and is a great addition to any diet. Here is a breakdown of the nutritional value of Mutton Prosciutto per 100g serving:
- Calories: Mutton Prosciutto contains approximately 250 calories per 100g serving.
- Total Fat: Mutton Prosciutto is a high-fat food, containing around 19g of total fat per 100g serving.
- Saturated Fat: It also contains a significant amount of saturated fat, with about 8g per 100g serving.
- Cholesterol: Mutton Prosciutto is a high-cholesterol food, with around 80mg per 100g serving.
- Sodium: It is also high in sodium, with around 1400mg per 100g serving.
- Protein: Mutton Prosciutto is a good source of protein, with around 30g per 100g serving.
- Carbohydrates: It is low in carbohydrates, with less than 1g per 100g serving.
- Dietary Fiber: It does not contain any dietary fiber.
It is important to note that Mutton Prosciutto is a high-calorie and high-fat food. Therefore, it should be consumed in moderation as part of a balanced diet. However, it is a good source of protein and can be a great addition to a low-carb or keto diet.
In summary, Mutton Prosciutto is a delicious and nutritious cured meat that can be enjoyed in moderation as part of a healthy diet.
Mutton Prosciutto Recipe
Mutton Prosciutto is a delicious cured meat that can be made at home with a little effort and patience. The recipe involves curing and drying a Mutton leg with a special blend of spices to create a unique flavor and texture. Here is a step-by-step guide to making Mutton Prosciutto at home.
- Bone-in leg of Mutton or Lamb (2.5-3kg)
- Salt (100g)
- Brown sugar (3 tbsp)
- Cinnamon (1 tbsp)
- Cloves (1/2 tbsp clove powder)
- Black pepper powder (1 1/2 tbsp)
- Dried rosemary (1 1/2 tbsp)
- Dried and crushed bay leaves (12)
- Garlic cloves (3, sliced)
- Fresh black peppercorns (25)
- Mix all the cure ingredients together in a bowl.
- Rub the mixture all over the Mutton/Lamb leg, making sure to cover every part of the meat.
- Place the leg in a large plastic bag and seal it tightly.
- Store the bag in the refrigerator for 7-10 days, flipping the bag every day to redistribute the cure.
- After the curing process is complete, remove the leg from the bag and rinse it thoroughly with cold water.
- Pat the leg dry with paper towels and hang it in a cool, dry place with good air circulation.
- Allow the leg to dry for 3-4 weeks until it has lost about 30% of its initial weight.
- Once the leg is fully dried, remove it from the hanging area and slice it thinly.
- Mutton Prosciutto can be served as a snack, appetizer, or as a topping for pizzas and sandwiches.
- Store leftover Mutton Prosciutto in an airtight container in the refrigerator for up to 2 weeks.
Making Mutton Prosciutto at home requires a little bit of patience and some special equipment, but the end result is a delicious and unique cured meat that is sure to impress. With this recipe, anyone can create their own Mutton Prosciutto and enjoy the flavors of this Italian classic.
Curing Process of Mutton Prosciutto
Mutton Prosciutto is a dry-cured meat that is made from the leg of a sheep. The curing process of Mutton Prosciutto involves packing the meat with sea salt, spices, and herbs, and then allowing it to age for several months. This process not only adds flavor to the meat but also helps to preserve it.
The curing process of Mutton Prosciutto begins with a dry cure. In this stage, the meat is packed with sea salt, herbs, and spices. The salt helps to draw out moisture from the meat, which in turn creates an environment that is inhospitable to bacteria. This is an essential step in the curing process, as it helps to prevent spoilage and ensure the safety of the meat.
After the dry cure, the meat is left to age for several months. During this time, the flavors of the herbs and spices penetrate the meat, giving it a distinct taste. The aging process also allows the meat to lose moisture, which concentrates its flavor and gives it a firmer texture.
As the meat ages, a natural rind forms on the surface. This rind is a protective layer that helps to keep bacteria out and allows the meat to continue aging without spoiling. The rind is also responsible for the unique flavor of Mutton Prosciutto, as it adds a slightly nutty taste to the meat.
In conclusion, the curing process of Mutton Prosciutto is a time-consuming but essential step in creating this delicious and flavorful meat. The dry cure, aging, and rind formation all contribute to the unique taste and texture of Mutton Prosciutto, making it a popular choice for charcuterie boards and other gourmet dishes.
Mutton prosciutto is a versatile ingredient that can be used in a variety of ways. Here are some serving suggestions to help you make the most of this delicious meat:
Mutton prosciutto makes a great addition to a charcuterie board. Pair it with other cured meats like salami and prosciutto di Parma, as well as a selection of cheeses, olives, and crackers. The rich, savory flavor of the mutton prosciutto pairs well with a bold red wine like Cabernet Sauvignon.
For a delicious and easy main course, try wrapping chicken breasts in mutton prosciutto before baking or grilling. The prosciutto adds a salty, savory flavor to the chicken and helps keep it moist and tender. Serve with roasted vegetables or a simple salad for a complete meal.
Mutton prosciutto can also be used to add flavor to soups and stews. Try adding diced prosciutto to a hearty vegetable soup or a creamy potato soup for a rich, smoky flavor. You can also use mutton prosciutto to garnish soups, like a classic French onion soup.
Mutton prosciutto pairs well with a variety of herbs, including rosemary, thyme, and sage. Try wrapping a sprig of fresh herbs in a slice of prosciutto and roasting it alongside your favorite vegetables for a flavorful side dish. You can also chop fresh herbs and sprinkle them over a salad topped with mutton prosciutto for a fresh, herbaceous flavor.
Overall, mutton prosciutto is a delicious and versatile ingredient that can be used in a variety of ways. Whether you’re looking to add flavor to a charcuterie board, wrap chicken, or garnish soups, mutton prosciutto is sure to add a rich, savory flavor to your dish.
Mutton prosciutto is a type of cured meat that is made from the leg of a sheep. As with any meat product, it is important to consider the nutritional value and potential health risks associated with consuming mutton prosciutto.
Mutton prosciutto is a rich source of protein, which is essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals, including iron, zinc, and vitamin B12.
However, mutton prosciutto is also high in fat and sodium. A 1-ounce serving of mutton prosciutto contains approximately 5 grams of fat and 230 milligrams of sodium. Therefore, it is important to consume mutton prosciutto in moderation as part of a balanced diet.
For individuals looking to lose weight, mutton prosciutto may not be the best choice. It is high in calories and fat, which can contribute to weight gain if consumed in excess. However, as part of a balanced diet, mutton prosciutto can be enjoyed in moderation.
Mutton prosciutto does not contain any dietary fiber. Dietary fiber is important for maintaining digestive health and can help to lower cholesterol levels. Therefore, it is recommended to consume other sources of dietary fiber, such as fruits, vegetables, and whole grains, in addition to mutton prosciutto.
Overall, mutton prosciutto can be enjoyed as part of a balanced diet. However, it is important to consume it in moderation and to consider the nutritional value and potential health risks associated with consuming this type of cured meat.
Storing Mutton Prosciutto
Mutton prosciutto is a delicious cured meat that can add a unique flavor to any dish. To ensure that it stays fresh and flavorful, proper storage is essential. In this section, we will discuss the best ways to store mutton prosciutto.
The best way to store mutton prosciutto is in the fridge. It should be stored at a maximum temperature of 44°F to preserve its natural flavor and texture. It is important to keep it away from other foods, especially cheese, as it can absorb flavors and odors easily. For this reason, it should be stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil.
If you have a large amount of mutton prosciutto and cannot consume it all within a few weeks, it is possible to freeze it for later use. It can be frozen for up to 6 months, but it is important to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. When you are ready to use it, simply thaw it in the fridge overnight.
Mutton prosciutto can also be cooked in a skillet to add flavor to a variety of dishes. It is important to note that cooking it will change its texture and flavor, so it is best used as a seasoning rather than the main ingredient. To cook mutton prosciutto in a skillet, simply heat a small amount of oil in a pan and add the sliced prosciutto. Cook it until it is crispy and then remove it from the pan.
In summary, mutton prosciutto should be stored in the fridge or frozen for later use. It should be kept away from other foods and stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. When cooking mutton prosciutto, it is best used as a seasoning and cooked until crispy in a skillet.
Mutton Prosciutto is a perfect addition to any holiday table, especially during Christmas time. This dry-cured meat is made from the leg of a mutton that has been salted and seasoned before being hung to dry for several months. The result is a delicious and flavorful meat that can be enjoyed on its own or as part of a charcuterie board.
For a main course, Mutton Prosciutto can be used to add flavor and richness to a variety of dishes. Try wrapping a boneless lamb loin in Mutton Prosciutto and roasting it for a festive and flavorful holiday meal. The saltiness of the prosciutto pairs perfectly with the tender and juicy lamb.
Overall, Mutton Prosciutto is a versatile and delicious meat that is perfect for any holiday table. Its unique flavor and texture make it a standout addition to any dish, and its nature makes it easy to work with. Whether enjoyed on its own or as part of a larger dish, Mutton Prosciutto is sure to impress.
Frequently Asked Questions
Where can I find lamb/mutton prosciutto for sale?
Lamb prosciutto is not as widely available as other cured meats and may be difficult to find in some areas. However, specialty meat shops and online retailers may carry lamb prosciutto. It is recommended to call ahead or check online before making a trip to ensure availability.
What is the recipe for making lamb prosciutto?
The recipe for making lamb prosciutto involves curing a leg of lamb with a mixture of salt, sugar, and spices, then air-drying it for several months. The exact recipe may vary depending on the individual or producer, but it typically involves a dry cure with a mixture of salt, sugar, and spices, followed by a period of air-drying.
How is cured lamb made?
Cured lamb, including lamb prosciutto, is typically made by first curing the meat with a mixture of salt, sugar, and spices. The meat is then hung and air-dried for several months to develop its characteristic flavor and texture.
Is halal lamb prosciutto available?
Yes, halal lamb prosciutto is available from some producers. Halal lamb prosciutto is made according to Islamic dietary laws and is therefore considered permissible for consumption by Muslims.
Where can I find lamb prosciutto near me?
Lamb prosciutto may be difficult to find in some areas, but specialty meat shops and online retailers may carry it. It is recommended to call ahead or check online before making a trip to ensure availability.
Can prosciutto be made from lamb meat?
Yes, prosciutto can be made from lamb meat, and it is commonly referred to as lamb prosciutto. The process for making lamb prosciutto is similar to that of traditional pork prosciutto, but with lamb meat instead.
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