Two weeks ago, in HFTK’s first segment of Prosciutto di Palma, we visited our partner in pork, Rob Nicolosi, at Nicolosi Foods, and procured our Berkshire pig – today we’re going to cure the pig.
Curing is amazingly simple – easy as 1,2,3. First, the pig leg is covered with Kosher salt. Then it’s wrapped in a plastic bag. Finally the uncured pork is pressed one day for each pound. For example, if you’re curing a 25 pound pig leg, according to Lou’s method, it should be pressed for 25 days.
The most intricate part of the undertaking is the pressing. This year, Lou is using a custom press, built and designed for him by Steve Cozzolino of Cozzolino Furniture Design.