Prosciutto di Palma - The Larding

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We've arrived at the final stage of the Lou Palma Prosciutto Project - the larding!

Lou insists that real animal fat be used.  Not vegetable shortening!  To make the lard more spreadable, Lou dilutes it with a little water and a little flour.

The larding stage is essential to keep the portion of the pig that is skinless, soft during aging.  The layer of lard simulates a protective, fatty skin and allows for even aging.

The lard is applied using a small paint brush or your bare hands.  If dry winter skin is an issue, this is a supreme softner!

Paint a thin coat over the entire skinless area, including any crevasses that may be lurking on the underside. 

Watch the video to see how it's done!