Prosciutto di Palma - The Hanging

About one month following the curing of our Berkshire pigs, I headed back to Lou Palma’s garage for the hanging.

During this stage the pig legs are removed from the plastic bags and patted dry. A rope is then tied to the end of the leg and hung from large hooks in the rafters of the garage.

Watch the video to see how it’s all done. And make sure to watch for Lou’s method of simulating the Tuscan winds.