Best Tasting Homemade Duck Breast Prosciutto that you can make at HOME

Easily make the BEST tasting Duck / Goose Prosciutto at home! very easy to make, just follow along to Piero as he shows you the AUTHENTIC way to produce this fabulous charcuterie from Italy. Prosciutto is a dry cured unsmoked dried duck / goose breast which is bursting with flavour and perfect to have as a snack at home, hope you try this, let us know. Thank you everyone for watching :)
INGREDIENTS:
- Duck or Goose Breast
- Sea Salt
- Fresh Thyme
- Dried Bay Leaf
- Ground Black Pepper
- White wine vinegar
Hope you enjoy this Homemade Duck Breast Prosciutto video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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Edited by Ludo, find him here: / ludo_pex
#Cookingwithanitalian #Prosciutto #Charcuterie

[@aleksandramesquita1949]

I have a nice piece of roast beef with extra layer of fat... i could probably do the same with it...

[@phdplumbing]

Thank you for the excellent video. Your assistant is super, Made me laugh at the end of the vid (keep it authentic).

[@CookingwithanItalian]

Thank you very much. Ciaoooo 😁😁😁

[@claudiodilorenzo2306]

Wow buonissimo!!!

[@CookingwithanItalian]

Molto buono, ciaooo 😘😘

[@adeferranti4610]

I had 2 weeks in Carovigno Puglia about 2 years ago, My Father is from Ascoli Piceno Ciao e grazie

[@CookingwithanItalian]

Ciao e grazie a te 😁

[@butopiatoo]

Fascinating process. I'm good at smoking duck breast, and thinking about corning or making pastrami duck breast. This seems tricky to do safely. Thank you for sharing.

[@CookingwithanItalian]

Pastrami is a good idea, let me know please. Thank you very much for the lovely comment. Ciaoooo. 😁

[@alaebenali4085]

Yeeh

[@CookingwithanItalian]

Ciaoooo

[@billng971]

Sir, I am interested in knowing the benefits of keeping it at room temperature for about 18-24 hours before hanging in the fridge. Please advice. Thanks

[@CookingwithanItalian]

Hi Bill, that time is for the fermentation. Is the very important step. Ciaoooo

[@robertobardare3483]

Bravissimo sembra molto buono , interessante il tuo commento sulla prima salatura , secondo te se ho un petto molto grosso quante ore lo devo tenere nella prima salatura ?

[@CookingwithanItalian]

Massimo 24 ore.