Quote:
Originally posted by taxwonk
These aren't infants. Once you get past about 15 months, you need to brine them or go for a dry salt cure for about three days to a week, then either cold smoke them or slow braise.
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Lil' Punk Prosciutto? I think the salt-cured legs hanging over Gatti's kitchen island would make for a charming Rustic Italiano effect.
