This guy is the most authentic and down to earth instructor.All his videos are full of simple ways to make terrific food. Good on you mate,you're the best!
@@Spectacular-cuoredicioccolato Good stuff, where do you get the meat from? It's important that it is well raised on a farm then in a factory. Tastes better too!
17:09 "spectacular... spectacular... spectacular" + circling hand motion = my subscription. Mr. Cuoredicioccolato you rock that shirt, tie and shorts in the kitchen.
It's worth it to watch the whole video just to watch him doing that move loved it! and wow really interesting to see how you can do the cure at home! thanks
I love watching his different ways of making. I must admit, it has me in stitches, 60% of the time. The end result is fantastic. The " windmill action " at the end, creases me up. Dressed " sharp ", all measured out, no apparent passion till the end. Then the windmill starts. I have made SEVERAL of his making techniques. They all work. You know what he is talking about, when he empties the veins. Then the way the meat is cut. The end result is brilliant. THANK YOU, for such a candid way of curing great food. I am still learning the " windmill " technique, I am sure it will come. Cheers.
Finally someone in TH-cam that really knows how to cure a prosciutto! I cured a 24 lb pork leg this way using sea salt only and it came out excellent! Thank you for not burying a piece of meat in salt!
Hello i have been in Norton italy and i have seen dozens of parmahams hanging down a sealing of a small place slicing it with cheese and a bit of olive cause on a fresh baked bread , the taste is still under my tong and i believe when i make your recepy they shall combine again in no time. Love your videos . Samer
@@Spectacular-cuoredicioccolato Your content will explode. Just be patient. You have class, nice and just seem like a super nice guy. I am an expert in Digital Marketing. Let me know if you need anything free of charge man. You are already paying me via your amazing content.
Got mine out of the fridge yesterday. Very high above expectations! It took about 75 days to lose one third of the weight, probably due the max temp of my fridge of 5/6 degrees celcius. After 1,5 month the leg was still moisty though, but a few weeks later it dried up nicely. Will deff doing it again.Thanks for the video!
Signore....I'm an old spaniard....born and raised in the country...seen most of these things made at home....but to me.....you did the bet.....kept it simple & w/o drama.....My mouth is watering.....
Just put mine in the fridge. Loved the cured pork recipe and always look to your channel for the next cut to cure. Thank u and keep the videos coming please!
i think its great that youve stayed consistent and persistent creating this content through many years, and i find it funny how violently italian you are :p keep cooking man, i love the show and hope youre doing well
Oh thank God I found this channel! I've been watching the ones in Italian and did not know what was happening, just that I wanted it!! Thank you so much subbed instantly!
Hello dear friend. after almost 45 days in the fridge, we've cut the prosciutto last night. My two boys aged 6 and 8 finished almost all the meat in the first 20 minutes. It is delicious. Thank you ever so much.
What you have shared is so remarkable and don't know where to begin. You have created recipes and techniques I thought were lost to me forever. I started with your Sundried Tomatoes, then Prosciutto and Pizza. Today I carved my Prosciutto and had to comment. What you have shared have brought back to me is what my grandmother made years ago. I now can bring back the same flavors I remember as a child. A few ago I was able to unearth the outdoor oven my grandfather made for my grandmother. I found it under years of overgrowth of leaves and soil. I was able to move it intact, to my yard and to my surprise it had the same design you show in your videos. The only difference is it is made from fire brick and cobble stone covering. But the shape is your terra-cotta pot design. And we are talking of 60 plus years ago. You have brought back and shared time honored techniques. Continue in your endeavors, knowing you are doing work. Truely Spectacular! And the tastes are beyond belief.
I have to say... perfectly explained... thank u for explaining it in a very simple way... can't wai 2 try it... By da way... How long could we store it? How long can it be stored? Any requirement for storing it?
In Spain we do something very similar, in some places it is called cecina (which more often is made from beef, but in some places with goat) and in other places is called somarro (with lamb or goat). Traditionally it was done with older animals which were too tough and strong for fresh meat. It is friggin delicious, as I am sure prosciutto violino is too! Great video as usual!
Thank you, Looks great, in the Shetland Isles they have salted lamb as a traditional preservation technique. Would your recipe also work with a leg of venison? Suggestions please.
Pushing out the blood looks like you are just giving him a little massage to keep him comfortable to be good prosciutto later on =). Can't wait to try this when we have our goats ready for harvest in a year or two. Thanks for continuing to make these videos, a new Cuoredicioccolato video is a piece of good news when there is so much bad news right now! Stay safe, cheers from Vermont, USA!
Spectacular 🥳 thanks 😊 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others
When hanging in fridge, what is ideal temp? I have a wine cooler at 54deg f ( 12C), will the lamb be okay . The wine cooler is where I have your other recipes ‘ curing’. Thanks 😊
Jadro bato haven’t been able to try it yet as I do need to find a way to get space in my fridge. I should buy an extra fridge I know. Young goat meat isn’t too strong at all. It is less fat than lamb and here in Greece most people (at least the ones I know) would prefer goat over lamb. Oh the goat on the bbq was fantastic.
Wow. I am a big foodie and I adore meat products. Especially if I make them myself. Congratulations!!! I just found my favorite channel !!! Greetings from Serbia!!!
I made four of these. My setting was a little different, I aged them in a walk in cooler, temperature between 34 and 37 degrees Fahrenheit and about 80 percent humidity. I forgot to weigh them before I hung them so I had go by feel as to when they were done, they grew a little penicillin on the outside and I bet they must have hung for a couple of months. They turned out amazing, truly amazing, I'm going to make four more this year when I butcher our lambs. Thanks for the tutorial.
Im also a hobby cook and have also some cooking skills, but ive never seen a good cook like you . to be honest ,you deserve an award for your cooking performance . Respect and greetings from kurdistan .
Image is everything.. He probably dives to work in his Lamborghini, wears a dress shirt and tie to swing a hammer and lay sewer pipe all day at a construction site and not get dirty..
"It's already beautiful like this." Amen! Thank you so much! I love lamb and goat. Excellent preservation method. So elegant. Thank god for refrigeration! Much easier than curing only in winter or the snow!
Sei geniale! Il tono, l'accento e lo stile... wow! E chiaramente tutte le ricette che mi riportano ai sapori di casa. Non ti conosco ma ti voglio bene🤩🙏🌼🌼
I have to watch every single video and compare to the Serbian meat curing. I love the difference and I will try to make it the Italian way next. Love how classy you are while making amazing food. The "Home made" really gets me I love it!!!
I am from an area in the north of Spain, in León, and here it is known as "cecina de chivo", the difference is that the most common preparation is with salt, orégano, garlic, olive oil and paprika and later drying and smoking with holm oak or oak, although there are also versions similar to the one you have made but with only salt and paprika. Also making strips other parts of the lamb and it is known as Tasajo eat (León, Extremadura and Ávila). I can assure you that it is delicious and spectacular, as well as the beef jerky ("cecina de vaca y cecina de buey"). Regards.
Fantastic recipe. You can convert this into a Pasterma recipe by making a wet paste made up of crushed garlic, paprika and ground fenugreek seeds and cover the leg of lamb for 30 days on the fridge.
I just made this. I sliced it today. It's delicious!!!! I'm so glad I tried it. Next time I will be using a boneless leg so I can slice it thin on a meat-slicer without worrying about hitting bone. I'm serving this tonight for my girl ---- thin slices, olive oil, a baguette and sliced tomato and avocado. Appetizer!!
Pisano, just finished curing and sliced a little to taste. Oh My Good Lord, absolutely spectacular. Well done and will start my next this week. Thanks for everything you do.
did this in December, been drying outside here in Icelandic winter climate now for 30 days in cold and dry climate for 35 days, (5-10) days left looking forward to try this out, but I believe I should have use more salt, thanks for the resipie, to bad i can not send you photo I will for sure use more of your resepie :)
You sir, just earned yourself my subscription to you. Love the straight forward and wholesome instructions on how to make prosciutto. And the hand windmill. Love the windmill.
I know that I may be repeating some of the other comments but to see you work while wearing a tie is extremely classy and the food you make is mouth watering. You truly have inspired me to try my hand at curing meat. Thank you for the wonderful instructions. Keep up the good work. Ciao!
I have made many of his autentic Italian recipes, they easy to follow and amazing!!!, thx again for share your passion for cooking and teach. .. prosciutto is going to be my next..
I watch your videos over and over you are so fascinating Thanks for all the recipes, I bought cheese baskets, now I can try to make your cheese with fig leaves Thanks
Thank you for this video. It is inspiring to me. My grandfather was a butcher and had every christmas an whole Prosciutto Crudo in the attic. Very, Very tasty ... THX
This guy is the most authentic and down to earth instructor.All his videos are full of simple ways to make terrific food. Good on you mate,you're the best!
I totally agree
Thanks for your support and this nice comment
1000% agree! Signore Cuoredicioccolato is THEEE BEST culinary instructor on YT! He is simply SPECK-TAK-OO-LAARR (que helicopter arm motion...)! 😉😀❤👌👍🙏
Thanks again ☺️
He couldn’t fake a reaction if he tried.
This guy restores my good faith in the internet every time I was his channel.
😂👍🏼 thanks
@@Spectacular-cuoredicioccolato Good stuff, where do you get the meat from? It's important that it is well raised on a farm then in a factory. Tastes better too!
17:09 "spectacular... spectacular... spectacular" + circling hand motion = my subscription. Mr. Cuoredicioccolato you rock that shirt, tie and shorts in the kitchen.
😂👍🏼 thanks
It's worth it to watch the whole video just to watch him doing that move loved it! and wow really interesting to see how you can do the cure at home! thanks
Thanks 😊
I agree the hand motion is legendary reminds me of when I watch italian seria A and the player do hand motions to the ref
😂👍🏼
Curing meats while wearing a collard shirt and tie.. dudes so italian
I thought the same lol
...erm, and shorts..
he doesn't move hos hands though
😂👍🏼
it was my first
thought 🤣🤣
I love watching his different ways of making. I must admit, it has me in stitches, 60% of the time. The end result is fantastic. The " windmill action " at the end, creases me up. Dressed " sharp ", all measured out, no apparent passion till the end. Then the windmill starts. I have made SEVERAL of his making techniques. They all work. You know what he is talking about, when he empties the veins. Then the way the meat is cut. The end result is brilliant. THANK YOU, for such a candid way of curing great food. I am still learning the " windmill " technique, I am sure it will come. Cheers.
Thanks Oliver for this beautiful comment 🥳
How is it going with the windmill? 😉
Spetacular!!! Me and my father, here in Brazil, adopted the "windmill" gesture every time we make something tasty!!
Finally someone in TH-cam that really knows how to cure a prosciutto! I cured a 24 lb pork leg this way using sea salt only and it came out excellent! Thank you for not burying a piece of meat in salt!
😂👍🏼 thanks
@@Spectacular-cuoredicioccolato Can iodised salt be used or does it have to be pure sea salt?
Pure sea salt 👍🏼
@@Spectacular-cuoredicioccolato grazie chief.
Iodized salt will dye the meat an ugly brown cuz of the iodine in it. Stick to the sea salt.
FINALLY one made without whine and lard. A very straightforward process. I was looking for this forever. Grazie mille 🙏🏿
Welcome 🤗 keep us updated 👍🏼
love that hand technique while tasting, looks like its good.
Italians communicate with hands and feet.
Thanks 😊😂
Exactly 🤣
@@WDEMMEL Surely they communicate with other body parts too, no? 🤩
I have been using this recipe with a leg of deer. It's spectacular. Love your channel.
Spectacular 🤩👍🏼 thanks for sharing your experience 😉 and thanks for sharing the videos with your friends and family
Oh nice I want to try that
Keep us updated 🙂
do a video of it for us
Dude. You just created a masterpiece.
☺️ thank
Thanks for teaching us this marvelous recipe, Ive been searching legit Italian recipes for years.
I subscribed. Stay safe my man!
Thanks 👍🏼 please share the videos 😉
Hello i have been in Norton italy and i have seen dozens of parmahams hanging down a sealing of a small place slicing it with cheese and a bit of olive cause on a fresh baked bread , the taste is still under my tong and i believe when i make your recepy they shall combine again in no time.
Love your videos .
Samer
Great recipe! Love the expressive one-handed windmill motion.
Straight from the heart! His voice is calm and level, but you can tell that the flavor is making his soul leap.
that movement is killing me its so good! XD
I can't stop doing this now when tasting cured meats lol.
😂👍🏼
, ith à glass of red wine 😂😂😂😂
Thanks man for making the halal version. You are a true gentleman, who wants everyone to enjoy the Italian food.
Welcome 👍🏼 please share the video with your friends and family
@@Spectacular-cuoredicioccolato Your content will explode. Just be patient. You have class, nice and just seem like a super nice guy. I am an expert in Digital Marketing. Let me know if you need anything free of charge man. You are already paying me via your amazing content.
Thanks for your encouraging comment ☺️
Have a nice day
I like your calm voice and clear way you explain recipes. I will be trying a lot of them. Thank you
☺️ thanks
Got mine out of the fridge yesterday. Very high above expectations! It took about 75 days to lose one third of the weight, probably due the max temp of my fridge of 5/6 degrees celcius. After 1,5 month the leg was still moisty though, but a few weeks later it dried up nicely. Will deff doing it again.Thanks for the video!
Spectacular 😉👍🏼 yes you have to find your perfect recipe because every fridge are different
Buttoned down, yet showing the soul of Italian cooking. Brilliant.
@Jake Sangera yes. And I just said that I like it.
very interesting thank you for sharing the method of. how to make halal ham.
you are amazing thank you again and God bless
TH-cam platform is for this guy and not those click bait videos. Great video.
Thanks 😊
Signore....I'm an old spaniard....born and raised in the country...seen most of these things made at home....but to me.....you did the bet.....kept it simple & w/o drama.....My mouth is watering.....
Thanks ☺️ please share the video 😉
Love your professionalism with the shirt and tie. Love your content.
and the shorts below it which you see in one shot ;)
After 40 days...
Just put mine in the fridge. Loved the cured pork recipe and always look to your channel for the next cut to cure. Thank u and keep the videos coming please!
Thanks ☺️ keep us updated and if you like 😉 share some pictures with me on instagram
Fantastic! 1st video I can find that shows how to properly cure lamb!
You have never made a video I didn’t like. I have loved all of them.
Grazie per averci mostrato la versione halal ♥️
Grazie 👍🏼
Doing this one now, and waiting for the 5 days to end then start step 2. I love the stuff I learn from you. Thank you for teaching!!
👍🏼 welcome 😉 please share the videos
@Lee Fowler: How did it turn out?
Ya how did it turn out ?
Hello from India! I want to try so many of your recipes! This and sun dried tomatoes are top on the list!
Brava 👍🏼 let us know 😉
i think its great that youve stayed consistent and persistent creating this content through many years, and i find it funny how violently italian you are :p
keep cooking man, i love the show and hope youre doing well
I did this recipe again after 4 years its still my favorite !!!
Spectacular 🥳 thanks for sharing your experience 🤪
I've been looking to make lamb jamon for a while and this is the best one I found. Thank you
Thanks ☺️ please share the video 🥳
Oh thank God I found this channel! I've been watching the ones in Italian and did not know what was happening, just that I wanted it!!
Thank you so much subbed instantly!
Thank you for this halal ham recipe
If wud be halal.. Blood wud not still be there
@@A.A. Fresh halal meat still has blood... Have you ever eaten meat the first day of Eid ?
Next up: Kosher crab cakes!
😱
@@A.A. atleast he show us ham can be made from mutton or lamb. We should do the rest follow suit the syariah compliance. 😂😂😂😂
I Love this channel!, So nice that you think of Muslims and show how they can cure with halal meat!
Thank you for making a halal video for us. Truly kind of you to do so
Thanks for watching and sharing the video 👍🏼
Hello dear friend. after almost 45 days in the fridge, we've cut the prosciutto last night. My two boys aged 6 and 8 finished almost all the meat in the first 20 minutes. It is delicious. Thank you ever so much.
Spectacular 🤩👍🏼 well done 😋 big hug to you and your boys
Please share the video with friends and family
I'll definitely be making this for summer here in New Zealand, thank you for the video.
Same
How is it working?
that looks so freaken amazing! made my mouth water, stay safe
When you write HALAL in the title i'm absolutely sold
Your technique is so precise it’s very calming to watch
Thanks 😊👍🏼
What you have shared is so remarkable and don't know where to begin. You have created recipes and techniques I thought were lost to me forever. I started with your Sundried Tomatoes, then Prosciutto and Pizza. Today I carved my Prosciutto and had to comment.
What you have shared have brought back to me is what my grandmother made years ago. I now can bring back the same flavors I remember as a child.
A few ago I was able to unearth the outdoor oven my grandfather made for my grandmother. I found it under years of overgrowth of leaves and soil. I was able to move it intact, to my yard and to my surprise it had the same design you show in your videos. The only difference is it is made from fire brick and cobble stone covering. But the shape is your terra-cotta pot design. And we are talking of 60 plus years ago.
You have brought back and shared time honored techniques.
Continue in your endeavors, knowing you are doing work.
Truely Spectacular! And the tastes are beyond belief.
Thanks for this beautiful comment
Thank you so much for The ‘halal’ recipe❤️
Nice and I like when you're reaction after you test the food 😁 good work
You are unique and special! Spectacular! Right now, I'm running to the butcher shop to buy a leg of lamb 😄👍
😂 bravo
Thanks for the video. I’m a Muslim, and I’ll definitely will try this in the future.
👍🏼 keep us updated
The most original and best on tube bar none.
Thanks ☺️
Still 144 people gave this a thumbs down. Haters just got to hate something I suppose. Probably 144 angry, hungry vegans.
You mutt
Don't rule out the angry lambs or goats of this world - they may have disliked it too
Vegans are malnourished and stupd, so don't blame them haha
@@mustafajuventino9964 It's true. The body and brain suffer when animal products are removed from the human diet.
@@KowboyUSA they will never admit it lol
I have to say... perfectly explained... thank u for explaining it in a very simple way... can't wai 2 try it...
By da way... How long could we store it? How long can it be stored? Any requirement for storing it?
I can’t wait to be back home in Amsterdam to start making each of your cured meats.
YOU WILL NEVER DO ANY. GOSH I HATE THE INTERNET SO MUCH.
Let us know when you make 👍🏼 it
I'm so happy I found this channel. Bellisimo. I shared the videos with my cousins. We are from Catanzaro.,
Thanks ☺️ greetings from Italy to all of you
Most epic part of the video: the very end when you notice he's on short pants. LOL
Suscribed immediately, no questions.
😂👍🏼 thanks
lol same :D
Working from home style
missing the point
D
Missed that short pants. LOL. Love all the funny comments. Spectacular.
In Spain we do something very similar, in some places it is called cecina (which more often is made from beef, but in some places with goat) and in other places is called somarro (with lamb or goat). Traditionally it was done with older animals which were too tough and strong for fresh meat. It is friggin delicious, as I am sure prosciutto violino is too! Great video as usual!
Why don't Spain export it to the entire world 🌍 specially in Bangladesh.
Thanks 😊
@@danielahmed8162 We probably should! meanwhile, you can come and visit!
I like Jamón ibérico 🤪
@@Spectacular-cuoredicioccolato ¡Who doesn't!
Thank you, Looks great, in the Shetland Isles they have salted lamb as a traditional preservation technique.
Would your recipe also work with a leg of venison? Suggestions please.
Absolutely. Venison and goat are very similar meats. Venison is just a bit leaner.
I've heard in the Extremadura region of Spain they make venison raw ham and it's out of this world, so I guess it should work!
do u hv the video recipe? please share here
Pushing out the blood looks like you are just giving him a little massage to keep him comfortable to be good prosciutto later on =). Can't wait to try this when we have our goats ready for harvest in a year or two. Thanks for continuing to make these videos, a new Cuoredicioccolato video is a piece of good news when there is so much bad news right now! Stay safe, cheers from Vermont, USA!
😂 thanks for your nice comment 👍🏼 stay safe
I absolutely love you. I've tried so many of your recipes and have been successful. They gave been spectacular! Love from Australia
Spectacular 🥳 thanks 😊 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others
Did you try to make kangaroo's ham? 😅
When hanging in fridge, what is ideal temp? I have a wine cooler at 54deg f ( 12C), will the lamb be okay . The wine cooler is where I have your other recipes ‘ curing’. Thanks 😊
Thank you so much... I was looking for that!
Ok I was going to buy a leg of goat to put on the bbq this weekend. Now I need to buy two legs.
SC cured lamb is one thing,
for goat YOU must be brave
Why ? 🤔
cuoredicioccolato the strong flavor would be too much for me aged.
Jadro bato haven’t been able to try it yet as I do need to find a way to get space in my fridge. I should buy an extra fridge I know. Young goat meat isn’t too strong at all. It is less fat than lamb and here in Greece most people (at least the ones I know) would prefer goat over lamb. Oh the goat on the bbq was fantastic.
@@StemerdinkC did you make the ham mate?
Wow. I am a big foodie and I adore meat products. Especially if I make them myself. Congratulations!!! I just found my favorite channel !!! Greetings from Serbia!!!
Thanks 🤩 please share the videos with your friends and family
Greetings from Italy
I made four of these. My setting was a little different, I aged them in a walk in cooler, temperature between 34 and 37 degrees Fahrenheit and about 80 percent humidity. I forgot to weigh them before I hung them so I had go by feel as to when they were done, they grew a little penicillin on the outside and I bet they must have hung for a couple of months. They turned out amazing, truly amazing, I'm going to make four more this year when I butcher our lambs. Thanks for the tutorial.
Spectacular 👍🏼 please share the video with friends and family
If you like send me some pictures on instagram 🤩
This guy makes me feel like I need to mug his fridge every now and then.
😂
The spinning arm always makes me smile 😁
😂 👍🏼 Thanks for watching and sharing the videos 🥳
Ciao! Thank you, looks great. it is possible to cure with Beff as well?
Beef or Jeff? Either way, yes.
I’m impressed with your results with very little equipment. excellent
Thanks 😉👍🏼☺️
Im also a hobby cook and have also some cooking skills, but ive never seen a good cook like you . to be honest ,you deserve an award for your cooking performance . Respect and greetings from kurdistan .
😂👍🏼 thanks 😉 please share the videos with your friends and family
puts HALAL on the title..
Muslims around the world : We have been summoned!
I am here brother.
WHO CALLED ME?
lmao
I hath been summoned, O' ye majestic lord.
اللہ اکبر
Hey, where's your youtube play button? You have already reached 100,000 subs!
Image is everything.. He probably dives to work in his Lamborghini, wears a dress shirt and tie to swing a hammer and lay sewer pipe all day at a construction site and not get dirty..
Lamborghini 🤩🤑
Finally I find halal prociutto. Thanks for sharing the recipe
Thanks for watching and sharing the video with your friends 👍🏼
"It's already beautiful like this." Amen! Thank you so much! I love lamb and goat. Excellent preservation method. So elegant. Thank god for refrigeration! Much easier than curing only in winter or the snow!
Keep us updated 😉 when you taste it 👍🏼
You cant prepare meat in a sink unless you are wearing a tie.
Not sure how I feel about seeing the meat in the sink
we are türk muslims. thanks for amigo. thought us
Thanks for watching and sharing the video with friends and family 👍🏼
Sei geniale! Il tono, l'accento e lo stile... wow! E chiaramente tutte le ricette che mi riportano ai sapori di casa. Non ti conosco ma ti voglio bene🤩🙏🌼🌼
🤣 grazie, anche io non ti conosco e ti voglio già bene ☺️
The colour of that meat when he sliced it! Amazing!
🤤 spectacular 🤪
I have to watch every single video and compare to the Serbian meat curing. I love the difference and I will try to make it the Italian way next. Love how classy you are while making amazing food. The "Home made" really gets me I love it!!!
Thanks ☺️ Let us know 😉
I am from an area in the north of Spain, in León, and here it is known as "cecina de chivo", the difference is that the most common preparation is with salt, orégano, garlic, olive oil and paprika and later drying and smoking with holm oak or oak, although there are also versions similar to the one you have made but with only salt and paprika.
Also making strips other parts of the lamb and it is known as Tasajo eat (León, Extremadura and Ávila). I can assure you that it is delicious and spectacular, as well as the beef jerky ("cecina de vaca y cecina de buey"). Regards.
Spectacular 🤩 thanks for the information 👍🏼
www.rtve.es/alacarta/videos/aqui-la-tierra/tierra-chivo/3449542/
I had to send your link out to mi familia. We have many cooks and bakers. It looks so good, and it inspired me. Gracias!
Brava 👍🏼 please share the videos with your friends and family 😉
That was a real education! Thanks for including such detail!
Thanks for watching and sharing the video 👍🏼
LOL! I can listen to this guy all day long ... and before I go to bed.
Thank you for sharing a cured meat recipe which isn't pork. This looks SPECTACULAR!!!! Amazing!
Welcome 👍🏼 please share the video with your friends and family 😉
Fantastic recipe.
You can convert this into a Pasterma recipe by making a wet paste made up of crushed garlic, paprika and ground fenugreek seeds and cover the leg of lamb for 30 days on the fridge.
Thanks for the advice 👍🏼
Akhirnya resep halal. Semoga makin banyak yang subscribe channels ini 🤲
Apa kabar?
Bagus
I just made this. I sliced it today. It's delicious!!!! I'm so glad I tried it. Next time I will be using a boneless leg so I can slice it thin on a meat-slicer without worrying about hitting bone. I'm serving this tonight for my girl ---- thin slices, olive oil, a baguette and sliced tomato and avocado. Appetizer!!
Spectacular 🤩👍🏼 greetings from Italy
man just like you say that was spectacular! cant believe you can make cured meats specially the big bone in ones at home!
😉👍🏼 thanks 😊 spectacular 🥳
I'm butchering lambs in a month, definitely going to give this a try.
Thanks
Keep us updated 😉
Pure Italian attitude, wonderful chic and simple video, love it, thanks a lot.
😂 thanks 😉
Thank you so much for making Halal version of the prosciutto ❤
Welcome 👍🏼
Mama Mia that looks amazing. I had to watch and message again
Bravo 🥳👍🏼
The swinging hand gesture at the end says everything.
I’m starting mine tomorrow
Bravo 🥳 keep us updated
Thanks!
Welcome 🤗 thanks for watching and sharing the video
Pisano, just finished curing and sliced a little to taste. Oh My Good Lord, absolutely spectacular. Well done and will start my next this week. Thanks for everything you do.
Lo apprezzo tanto ..... love from Bahrain 🇧🇭
Thanks 👍🏼
did this in December, been drying outside here in Icelandic winter climate now for 30 days in cold and dry climate for 35 days, (5-10) days left
looking forward to try this out, but I believe I should have use more salt, thanks for the resipie, to bad i can not send you photo
I will for sure use more of your resepie :)
Spectacular 🤩 you can send me the photos on instagram
You sir, just earned yourself my subscription to you. Love the straight forward and wholesome instructions on how to make prosciutto. And the hand windmill. Love the windmill.
Thanks 👍🏼 please share the videos with your friends and family 😉
おいしそうだね！レシピもわかりやすくて良いと思います。ありがとうございます。
@cuoredicioccolato typical Italian... Fantastic Video.. Grazie mille
Grazie a te 👍🏼😉
I know that I may be repeating some of the other comments but to see you work while wearing a tie is extremely classy and the food you make is mouth watering. You truly have inspired me to try my hand at curing meat. Thank you for the wonderful instructions. Keep up the good work. Ciao!
☺️ thanks 😀 ciao
I have made many of his autentic Italian recipes, they easy to follow and amazing!!!, thx again for share your passion for cooking and teach. .. prosciutto is going to be my next..
Thanks for the nice comment ☺️
When i see the halal way. Automatically i will subscribe
😂👍🏼 thanks
I watch your videos over and over you are so fascinating Thanks for all the recipes, I bought cheese baskets, now I can try to make your cheese with fig leaves Thanks
Keep us updated 🥳👍🏼
Thank you for this video. It is inspiring to me. My grandfather was a butcher and had every christmas an whole Prosciutto Crudo in the attic. Very, Very tasty ... THX
👍🏼😉 thanks