Prosciutto?

[Idylles15.5]

I'm sure someone will say to post under food and drink, but I think most people look on here first. Someone else was asking about provisioning, so it reminded me of a question I always think of whenever I'm in a good Italian Deli or food market. Has anyone ever hung a whole prosciutto in their boat as a food source for a passage, and if so, how long will it keep once you've taken the wrapper off and sliced into it? Does it have any life after opening it without refridgeration ? Just wondering because it seems like they last forever on the hook in the market. HMMMMMMM???????? anyone?

[savoir]

I have kept a whole salami for 6 months. You must keep it aired and away from plastic. The same applies for prosciutto.

Once you cut into the prosciutto it will start going off. You may have to cut off a slice or two before eating. The outer bit will go moldy and grow salt crystals. I don't know how long it will last once cut.

Beware of flies.

[tdominic_97]

It will last longest if it is stored in a cool and dark place around 40-50 degrees Fahrenheit, not too humid around 70%. Boat is probably a bad place.

[Mickey_]

Not sure how long it would last, but seeing as I just joined, I find it funny that this is the first post I see... here's a pic from my trip to Italy this past July... Mmmmmmmm

[Idylles15.5]

Yeah the humidity is what I was thinking about. You just always read stories about people running low on provisions, and whenever I see those cheeses covered in thick wax or the dried salamies hanging from the hook I think that would be a great long term safety food source. I wonder if food saver makes a big enough roll to fit a leg of prosciutto in and if resealing it would work? How sweet would that be, fresh prosciutto and cheese in the middle of the pacific lol.

[Idylles15.5]

Originally Posted by Mickey_

Not sure how long it would last, but seeing as I just joined, I find it funny that this is the first post I see... here's a pic from my trip to Italy this past July... Mmmmmmmm

Attachment 96970

My sister just came back from Spain with a similar pic lol. The small peice of ham she brought me back was like $40.00 US and I mean it was small like the size of a spam can. Crazy expensive. I guess that **** is the real deal though.

[K_V_B]

We used to keep whole hams likt this: You would just put them in a cotton bag, which keeps the flies away, and hang them in a cool place. Then you just cut a few slices every day...

[Snore]

"back in the day" they hung the prosuit from the hooks in the stores of Arthur Avenue. It aged with the cigar, cigarette smoke and love that permeated the air.

Now I get landsieger from the German pork store and hang it, since I know it has no chemicals. So far I have gone about a week, no issues. But since there is no tobacco smoke on my boat- this may be reducing the time the meat will keep.

[Sondor]

I've wondered about this myself - There's a "Museo de Jamon" (ham museum) in Santo Domingo, Dominican Republic that's apparently known for it's Serrano but I think it's actually a restaurant? I'd be curious to hear from anyone who has visited. Might be a fun place to pick one up.

The next best thing to hanging Prosciutto in the cabin might just be a trip to the museum!

[savoir]

Originally Posted by tdominic_97

It will last longest if it is stored in a cool and dark place around 40-50 degrees Fahrenheit, not too humid around 70%. Boat is probably a bad place.

Places like that are pretty rare on a boat. My salami and I crossed the equator. I found that once you start cutting you should eat a little every day or place it in the refrigerator. For me the best thing to buy was cacciatori which you can easily eat in a week.

[dpons]

Be aware any Customs will inpound it, with the expected fines, etc.

[GordMay]

Greetings and welcome aboard the CF, Mickey.

[chuckr]

Yes we did. We got a huge piece of pork from the foot to the 2nd joint i think, ie the entire leg when we left La Lina Spain and were headed to Tunisia for the winter. We had pork all winter and were looking for one before we left Italy this past fall but could not find one.

We kept it hung in the wet locker and did not touch it for a couple of months and then just wipped it off and had good pork for quite a while.

[valhalla360]

Cured hams and many traditional deli meats (not modern mass produced stuff) use a combination of salt and drying to preserve the meat without refridgeration.

The biggest issue is keeping it dry. The original skin or covering does a decent job but once you cut into it, humidity has an easier time getting inside. This can dilute the salt and allow things to grow. That leaves a boat as not ideal.

If you eat a few slices a day so the exposed area is always kept fresh, it should be fine for quite a while.

We are in italy at the moment and if you see it pre-sliced, it is in the refridgerated section.

[MarkJ]

On the Canaries to Caribbean trip I had this all to myself!!


Hangs around! Tastes great! Lasts ages! And its YUM!