Thanks fro watching Everyone! *Would you ever make this at home?* Here's the original video where we made it: th-cam.com/video/x5udiB2e_0s/w-d-xo.html When the butcher helped us prep the hog: th-cam.com/video/_QSjziczYYg/w-d-xo.html The 5 month update: th-cam.com/video/qsOqjABpUOQ/w-d-xo.html
@@hagnartheviking6584 like aged cheeses, there is a sweet spot for everyone. I personally like the funkiness from extra time but can also enjoy the more rustic, country ham style from lesser time. Never better, just different. More age no doubt is more money but that might not fit your palette
@@justinguitarcia I love this comment so much, too many people assume more age and a higher price is automatically better when in reality the flavor profile is entirely different. Buy what tastes the best to you.
As somebody who grew up in a family that is curing meat for generations, it is surprising that people find it difficult or complex. You there has a great first attempt but by my standards that is a tad bit too wet, or not dry enough. Usually, when we cure meat we use either smoke to cure it or we leave it in the room that has great air circulation of natural wind we call Bura (or Bora) or in a combination of the two. That way you get super through meat that is difficult to cut but easier to cut thinly. I understand that if you live in an apartment or a house it's difficult to cure meat (we have a separate building in which we cure many different cuts of meat) and for that reason, I applaud the effort and how good it looks. Good job!
In my family each year we make this type of salami called suxhuk but it is not por only young cow ( veal ) and or cow meat ( ps i am in a albanian family ) and and when we cook it it pits out a lot of fat and the meat we put it in the cows how do i say it the parts in the stomach that are like pipes and while we make suxhuk we make proshut and beacouse we are muslims and we cant eat pork we use cow or young cow meat ( veal ) and suxhuk has to be smoked.
@@sidritxharavina4973 i am guessing the english word for “pipes” is intestine. You use this as a casing? What spices do you mix in the suxhuk for flavor? I bet it is very good.
The pros use the fat, but saran wrap works as well. If you let it dry out and oxidize, I'd think you'd need to discard more of the trimmings each time.
Yaayyy brother Green is here! It's such an amazing project. I wonder if there is space for this in your new studio or if you should age it in a cave somewhere in NY state hahaha!
the whole point is that by the time the prosciutto is ready to be eaten, another pig is killed and a hame is salted for next year, and that one will be ready by the time this years' is finished. Perpetual prosciutto
YES I HAVE!!!!! I am so excited to see the outcome! I am a butcher in Australia and this process is not legal for sale here so we are left to do it ourselves.
@@cyberleone00 we have food safety laws against the sale and production of cheese with unpasteurised milk and this style of curing. It is not classed as a food safe method :(
Yep, it's true. My bro is also a butcher here in Australia, he likes to experiment with making his own products too. I used to work with a lovely older gent who made his own salamis and coppa, dry aged at home-- his own vino too, strong stuff.
Hi from Spain, this is really our thing and its amazing to see a particular making it, one tip if you still have ham left, you can put the skin with fat again over the part where you have been cuting it and a piece of cloth and then the jam will not get dry.
Just want to send some thanks your way Glen if you see this! My generation (Gen Z) doesn't have many family members that can pass skills like these down to us anymore. I really appreciate that you put all this information and all these traditions out into the world, especially in such an approachable way. I've been a fan of this channel for over 10 years, quite literally half my life, and have loved inheriting all the new skills and history along the way. You've definitely inspired some family traditions for generations to come. And I'm sorry Glen, but YOU of all people didn't want another gadget? The king of having every possible kitchen item out there, including a second set of cabinets? Got a kick out of that!
Glen: "I figured I may only do this once in my life." 6 Months Later "So we just signed documents for opening my new prosciutto & cured pork products business..."
I just finished carving up a prosciutto that I have had hung for almost 2 years - inspired by your efforts, Glen. It was amazing! Absolutely worth the wait!
As a kid I always made sure I had my pocketknife with me when I went to my grandparents for a weekend. At night I would sneak down and cut small strips from the curing hams. Some awesome memories.
You know what I love about you guys? It's your honest, true reaction to how these things turn out, your genuine excitement and wonder and not the fake over the top hype and fanfare that some other channels would have undoubtedly have put into a video like this. You guys rock!
I LITERALLY DISCOVERED THIS CHANNEL A FEW WEEKS BACK AND I HAVE NEVER BEEN SO EXCITED TO SEE A VIDEO I KEEP CHECKING EVERY FEW DAYS AND HERE IT IS OH MY GLORIOUS GLORIOUS PROSCUITTO
I will join in the comments to express how cool it is that you guys are finally going to enjoy the results of the year long process. I am also jealous, that ham looks delicious.
Holy shit! The first video I ever watched was you making this and a whole year later, it's come to fruition. I feel great sense of accomplishment right now and I did absolutely nothing.
I have been so excited waiting for this video. It looks amazingly delicious! The happy chuckle when Glen got to taste it was one of the purest emotions I’ve seen in a long time!
"You're paying for time." It's so true. Maybe it's a concept that comes along with wisdom, but it's so crucial in understanding what we can do, and why we choose to do certain things in our lives; that is, with the time that is given to us. I am not one to have the ability to accomplish an endeavor like this, but I appreciate those that do; especially those that hone their skills and time in order to deliver a product/experience that is unmatched. Thank you for sharing this experience with us!
If you want perfect cuts, use the whole length of the knife in one fluid motion instead of sawing! Well done on the ham, it looks incredible as does everything else you guys make
I am so happy for you. The look of delight and joy on your face is priceless. Even though you can't share the final product with us, I am so thankful you have shared the process. What an incredible journey for us all. Saluti!
This was a great video. A celebration really. Such a nice touch having the lady come in with the wine 🍷. She appreciated the work and it’s best when shared with family and friends.
You can cover the exposed ham with a layer of its own fat, so you can keep cutting it for weeks. If not, cut and vaccum sealed, before eating leave it to room temperature so the fat gets some temperature and melts when consumed.
I love watching Glen’s reaction when he tastes something like this. He seems so proud of himself. Absolutely inspires me to keep experimenting in the kitchen to chase that high. Keep up the great work Glen!
I can empathize with Glen: I did these things and my family scoffed...until they tasted the product. I did these things again and again because I felt so fulfilled by the results on the plate and my family's growing acceptance of our new food products.
Has it really been a year already? I remember when you hung that and it feels like yesterday! That is how much I enjoy you showing us how to make things.
For the past few years I have been making Spanish serrano ham. The process is basically the same as prosciutto, the main difference being that the Spanish dry out their hams at warmer temps during the summer(between 80-90 degrees). This causes the fat to melt, infiltrating into the meat and giving it more flavor. It also causes the ham to dry out more because it is getting a summer breeze. Also, the Spanish leave the hip bone in and remove most of the skin to expose the fat, which means you don't have the tough skin to carve through.
Thank. you for that information. It sounds like something I can do here in Florida in the house since a cool basement is a rarity in my area. I am going to research the process.
Recipe : Excess meat trimmed off. H bone left in. Skin removed to expose fat up to hock(look up photos for visual). Blood removed. The hams were dusted with about 6 teaspoons of cure number 2(curing salt) and covered in between 5-9 pounds of salt. Curing salt can be purchased online and is used at .25% weight of ham. Read about it and decide if you want to use it and make sure to do it safely. Stored in a temperature controlled freezer at between 32-36 degrees for two weeks. I washed the salt off and put them back in the freezer at the same temperature for two months of equalization before letting them begin to dry out in my basement. Then they come up into warmer temps in the upstairs of my house during the summer. I leave the window open to give the hams air circulation and put a screen in for the bugs. After the summer is over it comes back down to the basement for aging , which take take anywhere from a few more months to another year or two
Very much worth the wait, I was drooling just watching you cut the ham, great video Glen and Julie, very jealous of your results 😋😋😋😋👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Time to start the next one, so it is ready when this one is finished. :-) Thanks for this video series, and all the other great videos you make! What I appreciate with this channel is the nerdery, balanced with the matter-of-fact down-to-earth practicality, but perhaps even more than that, your calm friendly demeanor, Glen! It is such a nice relief from the plethora of high energy content out there.
FINALLY! Awesome to see the final product, man! Just started my channel, i Portuguese, and you are a great inspiration with all your passion and “nice guyness”. :) On the ham, I would love to have it with a glass of wine, it looks delicious!
Thanks so much. I was inspired by your video to try this myself! I live in Germany and my local Netto supermarket had a promotion to purchase 1/2 of a pig at a very good cost per kilo. The pig came already sectioned and packed in 3 boxes which made for easier pickup and transportation but presented some issues when doing the butchering. The sections did not exactly align with your butchering a pig videos. The ham also came with the hoof detached which presented a problem as you mentioned in your first proscuitto video. I solved that issue by drilling through the exposed bone - I needed to use a masonry bit - and inserted a S hook to hang. I ensured the exposed meat at the S hook was also generously covered with the lard/pepper coating. 23.3 lbs before salting. 19.9 lbs when hung. Not too far off your numbers. Now I have to wait a year to see how it turns out. Thanks for all your videos.
Wow! I've been watching the whole process and waiting for this day. I hope you, your family, and friends enjoy it! Thank you for taking us through this journey.
Wow! You said country ham! That's what we call it in France but nobody seems to know we have this kind of ham in France, not only in Spain or Italy. It's also called Jambon de Bayonne
that's amazing Glen I remember the butcher session and the care given this is such great care and respect you show well done for always being true to the love of food and teaching us all how to do things with integrity, persevervance and joy of food sorry for rant
I would recommend using a trim knife. A bit smaller but glides thru that skin much easier and precise. It turned out beautiful and I’m sure it’s so good!
I waited for this to come!! Wow.. this is awesome! The meat was well natural preserved without any chemicals. Thanks Glen and Julie for toasting wine and enjoyed. :)
after more than 40 years living in spain , and some years in italy as well .. WELL DONE YOU ,, it looks amazing , and just by the look i can imagine the smell. i have recentely moved back to the UK , so i will be looking into making my own here as well , sending you kindest regards from the UK , keep the videos coming , enjoy that jamon, and keep safe , Gary
Wish I was there with you! My grandfather raised pigs and cured the ham. When we would visit on summer vacation he would send a ham home with us. My grandmother would send a jar of her strawberry jam. Wish I still had the recipe. I used to make a batch of jam fir my dad's birthday when I was in my late 20's. It was an easy recipe but I don't remember the amounts. Just strawberries, sugar, vinegar, cook until it thickens.
I just watched your video when you made this. So I didn't have to wait a year to see how it ended. I'm glad it worked out for you. I'm looking at curing ham and other meats for long term storage. Thanks for the video
The look of satisfaction on your face, Glen, said it all. I am curious to see what cleaver things you do with this product in future episodes. Great content, as usual.
I’ve watched this video when it first came out and thought to myself, I’ll never do this. Yesterday I was at a discount independent grocery store and they had hog legs for $0.99 Canadian Kopeks per pound. (27 lbs leg is what I walked out with) $10 in salt from a cash and carry. I’ve started this journey for under $35 CAD When I saw the hog legs for sale, I totally remembered you doing this. Thank you Glen and Julie. Now the waiting begins
That is a thing of beauty! Might I suggest using a C-Stand and a Magic Arm as an impromptu Prosciutto holder for slicing? Another good way of using those stands you already have.
Thanks fro watching Everyone! *Would you ever make this at home?*
Here's the original video where we made it: th-cam.com/video/x5udiB2e_0s/w-d-xo.html
When the butcher helped us prep the hog: th-cam.com/video/_QSjziczYYg/w-d-xo.html
The 5 month update: th-cam.com/video/qsOqjABpUOQ/w-d-xo.html
I would, but I now live in the tropics.
How finicky does the basement environment need to be. What was the minimum target temperature
So... can you use the fat that isn't yellow for cooking?
How do you store it, now? Back in the basement?
I’d love to make it at home, unfortunately we don’t have anywhere to hang it, but boy oh boy if we did!
The fact that it's been an entire year already amazes me.
In Spain some hams are left hanging for 5 years.
@@exequiellopez4024 do they taste that much better?
Yeah indeed, feels like only a few months.. not 12 🙈
@@hagnartheviking6584 like aged cheeses, there is a sweet spot for everyone. I personally like the funkiness from extra time but can also enjoy the more rustic, country ham style from lesser time. Never better, just different. More age no doubt is more money but that might not fit your palette
@@justinguitarcia I love this comment so much, too many people assume more age and a higher price is automatically better when in reality the flavor profile is entirely different. Buy what tastes the best to you.
Man I remember when you said it would take a year, and i was dreading waiting a year.
It was worth the wait..
and what a year it has been
As somebody who grew up in a family that is curing meat for generations, it is surprising that people find it difficult or complex.
You there has a great first attempt but by my standards that is a tad bit too wet, or not dry enough.
Usually, when we cure meat we use either smoke to cure it or we leave it in the room that has great air circulation of natural wind we call Bura (or Bora) or in a combination of the two.
That way you get super through meat that is difficult to cut but easier to cut thinly.
I understand that if you live in an apartment or a house it's difficult to cure meat (we have a separate building in which we cure many different cuts of meat) and for that reason, I applaud the effort and how good it looks.
Good job!
In my family each year we make this type of salami called suxhuk but it is not por only young cow ( veal ) and or cow meat ( ps i am in a albanian family ) and and when we cook it it pits out a lot of fat and the meat we put it in the cows how do i say it the parts in the stomach that are like pipes and while we make suxhuk we make proshut and beacouse we are muslims and we cant eat pork we use cow or young cow meat ( veal ) and suxhuk has to be smoked.
The ham in the video is cured in the Spanish way, and You just salt It and hang It enough time with the right temperature and humidity
Jesi ti hrvat isto? Haha
@@pablonieto5058 Didn't know that. Thank you for your insight. I might suggest this one to my family to try out this year :)
@@sidritxharavina4973 i am guessing the english word for “pipes” is intestine. You use this as a casing? What spices do you mix in the suxhuk for flavor? I bet it is very good.
You can cover the ham with the trimmed fat to prevent from drying out.
The pros use the fat, but saran wrap works as well. If you let it dry out and oxidize, I'd think you'd need to discard more of the trimmings each time.
Yes or even melt lard and completely seal it to keep for longer.
That's what he did.
Vacuum pack and it will keep forever
wont it beat the point of making prosciutto though...you are not trying to preserve the pig as it is for a year.
wow so incredible! very inspired to get me some whole pig one day and experiment
How lovely to see my good friend Mars here. He inspires like the sea or the mother of pearl within.
Yaayyy brother Green is here! It's such an amazing project. I wonder if there is space for this in your new studio or if you should age it in a cave somewhere in NY state hahaha!
bro gotta collab!
youtubers supporting youtubers. we love to see it.
And that’s one whole year I’m subscribed to your channel love you and your show and all the Great videos to come
Has it been a year already? Feels like both the shortest and the longest year ever.
2020 in a nutshell, really
It's amazing that both are true.
@@fluffycritter Yes
the whole point is that by the time the prosciutto is ready to be eaten, another pig is killed and a hame is salted for next year, and that one will be ready by the time this years' is finished.
Perpetual prosciutto
This is more of a ham not a proschiuto proschiuto is much different
@@-injustice-6738 ...what cut do you think prosciutto is, exactly?
@@9944908 i understand what u mean but real proschiuto is much dryer to the point meat is dark dark red this looks more like a ham u cook
Sorry, man. That's only about 2 weeks max worth of ham.
@@demsrchildabusers7959 he meant perpetual annual prosciutto. Lol
Glen... you're just here making 2020 a little better for the rest of this. Hard to believe it's already been a year!
The smile on Glen's face on the first taste says it all. Really a fascinating process.
Wait a whole year to taste your ham and the wife goes "mm, yeah taste as it should". You gotta love Canadian understatement.
YES I HAVE!!!!! I am so excited to see the outcome! I am a butcher in Australia and this process is not legal for sale here so we are left to do it ourselves.
why is it illegal
@@cyberleone00 we have food safety laws against the sale and production of cheese with unpasteurised milk and this style of curing. It is not classed as a food safe method :(
Similar in Canada
@@callumhowarth8057 That is ridiculous. People have been curing meats for millennia.
Yep, it's true. My bro is also a butcher here in Australia, he likes to experiment with making his own products too.
I used to work with a lovely older gent who made his own salamis and coppa, dry aged at home-- his own vino too, strong stuff.
Hi from Spain, this is really our thing and its amazing to see a particular making it, one tip if you still have ham left, you can put the skin with fat again over the part where you have been cuting it and a piece of cloth and then the jam will not get dry.
Just want to send some thanks your way Glen if you see this! My generation (Gen Z) doesn't have many family members that can pass skills like these down to us anymore. I really appreciate that you put all this information and all these traditions out into the world, especially in such an approachable way. I've been a fan of this channel for over 10 years, quite literally half my life, and have loved inheriting all the new skills and history along the way. You've definitely inspired some family traditions for generations to come.
And I'm sorry Glen, but YOU of all people didn't want another gadget? The king of having every possible kitchen item out there, including a second set of cabinets? Got a kick out of that!
Glen: "I figured I may only do this once in my life."
6 Months Later
"So we just signed documents for opening my new prosciutto & cured pork products business..."
"Pretty good" is the highest from of praise she's ever given, I'm fairly sure. 🤣
I just finished carving up a prosciutto that I have had hung for almost 2 years - inspired by your efforts, Glen.
It was amazing! Absolutely worth the wait!
As a kid I always made sure I had my pocketknife with me when I went to my grandparents for a weekend. At night I would sneak down and cut small strips from the curing hams. Some awesome memories.
You know what I love about you guys? It's your honest, true reaction to how these things turn out, your genuine excitement and wonder and not the fake over the top hype and fanfare that some other channels would have undoubtedly have put into a video like this. You guys rock!
I LITERALLY DISCOVERED THIS CHANNEL A FEW WEEKS BACK AND I HAVE NEVER BEEN SO EXCITED TO SEE A VIDEO I KEEP CHECKING EVERY FEW DAYS AND HERE IT IS OH MY GLORIOUS GLORIOUS PROSCUITTO
Welcome friend!!
That looked so incredible. Put some on a little garlic brushed crustini and top it with chopped tomato and you'll think you're in Madrid.
TH-cam algorithm sent me here. Should I be grateful it saved me a year or excruciating wait and did I miss out on awesome content in the mean time?
This channel is fantastic for food related history, science, stories and facts.
I know right! Lol thank you algorithm for showing me this a year later 😂
i have been waiting with the utmost patience, and i have been rewarded duly.
I remember when you started this last year. I can't believe it's been a year already. It looks and sounds amazing.
I will join in the comments to express how cool it is that you guys are finally going to enjoy the results of the year long process. I am also jealous, that ham looks delicious.
Omg...The moment has finally arrived..!!
Holy shit! The first video I ever watched was you making this and a whole year later, it's come to fruition. I feel great sense of accomplishment right now and I did absolutely nothing.
Now you know how Donald Trump feels all day long 😅
The joy it must have been.. wonderful !
Much enjoyed watching this process from start to finish. Will certainly give it a go. Thanks for sharing.
I have been so excited waiting for this video. It looks amazingly delicious! The happy chuckle when Glen got to taste it was one of the purest emotions I’ve seen in a long time!
This was so enjoyable. Your excitement is tangible
"You're paying for time."
It's so true. Maybe it's a concept that comes along with wisdom, but it's so crucial in understanding what we can do, and why we choose to do certain things in our lives; that is, with the time that is given to us. I am not one to have the ability to accomplish an endeavor like this, but I appreciate those that do; especially those that hone their skills and time in order to deliver a product/experience that is unmatched. Thank you for sharing this experience with us!
The unusual things this man makes is incredible!
I love that smile when you put that ham in your mouth. Even though I can't taste it, your expression tells us enough.
We love prosciutto and that is exactly why so expensive. Thank you for sharing your experience and ideas.
Bellissimo! Congratulations, looks wonderful and I can almost smell and taste the goodness through my computer screen.
If you want perfect cuts, use the whole length of the knife in one fluid motion instead of sawing! Well done on the ham, it looks incredible as does everything else you guys make
I am so happy for you. The look of delight and joy on your face is priceless. Even though you can't share the final product with us, I am so thankful you have shared the process. What an incredible journey for us all. Saluti!
This was a great video. A celebration really. Such a nice touch having the lady come in with the wine 🍷. She appreciated the work and it’s best when shared with family and friends.
How do you store it after the year? Do you slice it all up and maybe vacuum seal? Or leave it whole somewhere?
You can cover the exposed ham with a layer of its own fat, so you can keep cutting it for weeks. If not, cut and vaccum sealed, before eating leave it to room temperature so the fat gets some temperature and melts when consumed.
Sandra Westley, In Italy they eat it and hand it again once cured like this it last ages.
My dad did this in 60s and it was covered in maggots or skivvers as he called them. Just scraped them off and ate it. We were mortified as kids.
In Spain the legs are usually left on the device used to hold them to be cut and after you are done slicing we just cover it with plastic wrap
@@davidwiniger3799 wtf isnt that bad lol?
Thank you for sharing your experience and ideas, definitely here we have to make everything.
I love watching Glen’s reaction when he tastes something like this. He seems so proud of himself. Absolutely inspires me to keep experimenting in the kitchen to chase that high. Keep up the great work Glen!
I can empathize with Glen: I did these things and my family scoffed...until they tasted the product. I did these things again and again because I felt so fulfilled by the results on the plate and my family's growing acceptance of our new food products.
Very thin slices of prosciutto rolled up with French feta in the center is awesome
@@Desi365 It's called French feta at the general supermarkets and is much creamier than the Bulgarian style goat cheese that is used (in my culture).
Has it really been a year already? I remember when you hung that and it feels like yesterday! That is how much I enjoy you showing us how to make things.
Iberico ham is from certain pigs that feed on chestnuts or acorns in Spain
Yep, different thing. Same procedurally I suppose but more of a luxury product from the pedigree of the animal
Ya beat me to it but I was going to point that out, Still looks amazing,
@@notahotshot yeah but like waygu vs black angus, not as extreme but you get the idea
@@notahotshot not really there is big difference, taste and meat to fat ratio between a standard farm "stock" pig and say a Berkshire breed porker.
@@notahotshot Well, yes, but it does make a big difference. Different breeds of animal and different diets result in entirely different flavor.
Oh my, I'd love a hunk of that to slice up! Looks delicious Glen!
I've been checking back periodically waiting for this video! Thanks Glen & Friends!
Its nice to see this year go bye so fast and it's awesome to see it finnished
For the past few years I have been making Spanish serrano ham. The process is basically the same as prosciutto, the main difference being that the Spanish dry out their hams at warmer temps during the summer(between 80-90 degrees). This causes the fat to melt, infiltrating into the meat and giving it more flavor. It also causes the ham to dry out more because it is getting a summer breeze. Also, the Spanish leave the hip bone in and remove most of the skin to expose the fat, which means you don't have the tough skin to carve through.
Yes, as a spanish,i try prosiutto and jamon serrano ibérico. For my it's more delicate serrano, with more flavours.
Can you post a recipe or process?
Thank. you for that information. It sounds like something I can do here in Florida in the house since a cool basement is a rarity in my area. I am going to research the process.
Recipe :
Excess meat trimmed off. H bone left in. Skin removed to expose fat up to hock(look up photos for visual). Blood removed.
The hams were dusted with about 6 teaspoons of cure number 2(curing salt) and covered in between 5-9 pounds of salt. Curing salt can be purchased online and is used at .25% weight of ham. Read about it and decide if you want to use it and make sure to do it safely. Stored in a temperature controlled freezer at between 32-36 degrees for two weeks. I washed the salt off and put them back in the freezer at the same temperature for two months of equalization before letting them begin to dry out in my basement. Then they come up into warmer temps in the upstairs of my house during the summer. I leave the window open to give the hams air circulation and put a screen in for the bugs. After the summer is over it comes back down to the basement for aging , which take take anywhere from a few more months to another year or two
Great job Glen. Looks incredible 😍😍
Seeing Glen's face light up at the tasting was all I needed to know. As a cook, when you see that face; that's jackpot. What a joy.
8:08 " more than a years worth of eating " we go down 2 of those just in christmas hollyday ... at least here in Spain
Very much worth the wait, I was drooling just watching you cut the ham, great video Glen and Julie, very jealous of your results 😋😋😋😋👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Time to start the next one, so it is ready when this one is finished. :-) Thanks for this video series, and all the other great videos you make! What I appreciate with this channel is the nerdery, balanced with the matter-of-fact down-to-earth practicality, but perhaps even more than that, your calm friendly demeanor, Glen! It is such a nice relief from the plethora of high energy content out there.
FINALLY! Awesome to see the final product, man! Just started my channel, i Portuguese, and you are a great inspiration with all your passion and “nice guyness”. :)
On the ham, I would love to have it with a glass of wine, it looks delicious!
I feel like we finally got to open a present after waiting a year. I hope you get to fully enjoy the fruits of your labor.
Wife: honey, when will dinner be ready?
Me: uhhh give me another year or so...
wow looks fantastic . worth the wait
It was worth the wait. Great job Glen.
Thanks so much. I was inspired by your video to try this myself! I live in Germany and my local Netto supermarket had a promotion to purchase 1/2 of a pig at a very good cost per kilo. The pig came already sectioned and packed in 3 boxes which made for easier pickup and transportation but presented some issues when doing the butchering. The sections did not exactly align with your butchering a pig videos.
The ham also came with the hoof detached which presented a problem as you mentioned in your first proscuitto video. I solved that issue by drilling through the exposed bone - I needed to use a masonry bit - and inserted a S hook to hang.
I ensured the exposed meat at the S hook was also generously covered with the lard/pepper coating.
23.3 lbs before salting. 19.9 lbs when hung. Not too far off your numbers. Now I have to wait a year to see how it turns out.
Thanks for all your videos.
Did it turn out?
"here I have my long knife" proceeds to use a 2cm sawing motion. I guess it was a year ago, but your butcher friend told you about shingling.
I was thinking that same thing!
He forgot 🤣
Whooooo hoooooo!!!! Literally been waiting this year with you! Your patience and perseverance are justly rewarded!
It actually worth the time! I'm very happy for you, Glen and Jules, enjoy yourselves 👏
Wow! I've been watching the whole process and waiting for this day. I hope you, your family, and friends enjoy it! Thank you for taking us through this journey.
That looks fantastic.....can only imagine how wonderful it tastes
Beautiful job. We watched the whole series from the point where you guys cut off the head, informative and fun.
Bro. I’m so proud of you! I hope you have another one going right now. By the time you run out, it will be time to take down the new one.
absolutely have been waiting an entire year for this.
I’ve been looking forward to this!!
Wow! You said country ham! That's what we call it in France but nobody seems to know we have this kind of ham in France, not only in Spain or Italy.
It's also called Jambon de Bayonne
@ 8:28 "definately the entire year... [exhales] .... I'm really happy with that.. " Priceless. nice job
Wow! I've been here a whole year... Looks fantastic, worth the wait I think
I was sooo happy for you Glenn after u took that first bite!!!
I have actually been waiting the whole year for this episode! Glen's face when he tries it is priceless
that's amazing Glen I remember the butcher session and the care given
this is such great care and respect you show
well done for always being true to the love of food and teaching us all how to do things with integrity, persevervance and joy of food
sorry for rant
Congratulations Glen! Thank you for sharing the journey.
I would recommend using a trim knife. A bit smaller but glides thru that skin much easier and precise. It turned out beautiful and I’m sure it’s so good!
Yes! I have been waiting. Thanks for following through.
I waited for this to come!! Wow.. this is awesome! The meat was well natural preserved without any chemicals. Thanks Glen and Julie for toasting wine and enjoyed. :)
A YEAR ALREADY. Feels like I've only seen this video but A YEAR wow.
Glen made us wait a whole year for this! Wellll.... it was Totally worth the wait! Wish i was there to eat some of that! Keep up the great work!
Man...You certainly have more patients than I do anymore! Looks wonderful!
These people look like a lot of fun, looks really good. Im gonna try this with a wild hog
I’ll admit, I’ve been waiting
one year now.
Awesome!
Great show my friend
I remember when the first video for this came out a year ago. I’ve been waiting ever since! Great video and great content.
I'm salivating so much watching this...
Looks great! I have one more month on mine to hit a year. Can't wait.
Yes I have been waiting very long
after more than 40 years living in spain , and some years in italy as well .. WELL DONE YOU ,, it looks amazing , and just by the look i can imagine the smell. i have recentely moved back to the UK , so i will be looking into making my own here as well , sending you kindest regards from the UK , keep the videos coming , enjoy that jamon, and keep safe , Gary
Wish I was there with you! My grandfather raised pigs and cured the ham. When we would visit on summer vacation he would send a ham home with us. My grandmother would send a jar of her strawberry jam. Wish I still had the recipe. I used to make a batch of jam fir my dad's birthday when I was in my late 20's. It was an easy recipe but I don't remember the amounts. Just strawberries, sugar, vinegar, cook until it thickens.
Traditional jams for preserving work to a ratio of 1:1 so for every 1kg of fruit you need 1kg of sugar.
I still remember watching the video a year ago, it's weird to think a year has already passed. it both amazes me and simultaneously scares me.
Where's my heart react button?
At any rate, Congratulations! You did it, and now you've been rewarded with food!
I admire how adventurous a cook you are.
I just watched your video when you made this. So I didn't have to wait a year to see how it ended.
I'm glad it worked out for you. I'm looking at curing ham and other meats for long term storage.
Thanks for the video
The look of satisfaction on your face, Glen, said it all. I am curious to see what cleaver things you do with this product in future episodes. Great content, as usual.
I’ve watched this video when it first came out and thought to myself, I’ll never do this.
Yesterday I was at a discount independent grocery store and they had hog legs for $0.99 Canadian Kopeks per pound. (27 lbs leg is what I walked out with)
$10 in salt from a cash and carry. I’ve started this journey for under $35 CAD
When I saw the hog legs for sale, I totally remembered you doing this.
Thank you Glen and Julie. Now the waiting begins
Finally! I've been waiting so long for this!
Hi Glen, I haven't really watched the video yet but I saw a giant cured pork leg and instantly subscribed.
@7:00 - "I've got the longest knife in the history of knives. That's why I'm just gonna use 1/110th of the blade to cut." :D
That is a thing of beauty! Might I suggest using a C-Stand and a Magic Arm as an impromptu Prosciutto holder for slicing? Another good way of using those stands you already have.