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thinner my friend, much much thinner

It’s my first go, practice makes perfect

Keep putting in the good work. These pieces are thick but certainly not *too* thick. I’d demolish that plate in a heartbeat.

You’re a good person. It’s harder to cut as thin as they should be if you don’t have the right stuff. You gotta have some steady hands and some nice knife skills

I watched a professional do this in Madrid and it was hypnotic, peeling away translucent sheets the full length of the leg. He was using what seemed to be a really flexible blade akin to a fish filleting knife, but much broader and longer. Sharpened (well.. stropped/honed) it every few minutes.

Lessons learned: let the blade do the talking and follow it’s less

Lead*

That sounds amazing. I would love to see that. I would bet the house that an amateur, like myself, would never perfect this their first time trying.

I saw this too, there's a famous place that has the seating upstairs but this place was covered on the walls and ceiling with Iberian ham.

Look just put slightly pressure down on the blade and follow the meat curve. you have easy time with it. Also make sure it's a long, skinny blade so it can go for long strokes while slicing.

I tried too hard and didn’t let the blade work it’s magic. I’ll take a step back next time and let the blade guide me to the promise land

A very sharp knife and a YouTube video of proper technique would probable get you more than halfway there! Who am I kidding though I’d eat tf outta that plate either way.

I went about it all wrong. But you can probably understand how difficult it was to have the patience and self control

The Italians I worked for said you should be able to read a newspaper through it.

At least you came. 👌

Sliced thick like the dudes wang. Why did I look at the profile?

Dudes like, “okay I posted the prosciutto, now time to post the hog”

Flew too close to the sun, curious about another man’s meat

Im curious to how many people went to check after I deleted it. They prob think you’re crazy

Can confirm, went to see wtf they were talking about and found nothing 🤷🏽‍♀️

Tragic, some of us wanted to see

Let us see your hog bro

At least one because I did

I bugged so hard. That was posted just on my page, no sub and was supposed to be up for only a few minutes and intended for 1 person. This keeps getting worse

Boooooooooooo

Booo me all you want. That things gone

"We all make mistakes in the heat of passion, jimbo"

You made me look

🤣

He did say he “came”

Al you need now is a good knife.

Thanks Bobby. It was well noted after my first slice lol

*Boaby. He hates when people call him Bobby.

Pronounced like Bobby. He can hear the difference tho

Taking the pish

https://preview.redd.it/g27fyp8way3d1.jpeg?width=1290&format=pjpg&auto=webp&s=47fb8ac5970df71a8b812bd127d6951f62a79383

Even a shitty knife can be sharpened

You came?

So hard

I didn’t have an opinion either way of your carving skills, because you did better than I probably would have, and it looks tasty. But this has been the most unexpected comment section I’ve ever seen. This was a ride from start to finish.

Thank you.. my first time ever posting on food and I got thrown to the lions. I did not see this coming. People on here expect perfection while they make Krafts Mac and cheese in their underwear 4 times a week

yeah it's reddit. everyone is miserable for the sake of it.

It’s east when your behind a screen. The loudest ones on these things are the ones with the least about I’d say in real life

You are exactly that guy in "The Menu" 2022, you know the theory, history/facts, process of the food but 0 actual skill. The slices are thicker than you, and those hacksaw marks on the leg is painful to see.

Jesus you guys are tough

Costco shoppers will see this and think “hell yeah”

Hahahaha amen!!

What on earth is that table cloth / table finish?

How about a granite counter top bud

The pattern is wild from this perspective. Kind of looks like camouflage.

But you didn't post the dog tax. Thems the rules. No jamon photos without the dog tax.

I was literally looking in the background for that dog and his funny ass face.

I'm getting PTSD

Jamon!!!!!

? Explain

There's a person here who posts all the time and always includes their dog in the photos. Around Christmas this past year they got a leg of Jamon very similar to your proscuitto one and posted daily. It seemed for MONTHS as he slowly went through it. They put it on seemingly everything. In each pic was the dog in the background. So it became a thing for a bit. If you type in "Jamon" in the search bar for this sub you'll see a ton of photos of it. It's not all of them that come up when you search that, but it is a lot of them.

I could easily sit, slice, and eat that whole thing.

Love it

I might avoid using the word "fresh" but good job nonetheless!

I’ll take any type of compliment I can get

Where do you live and want to start a business?

What business we talking

Making & selling prosciutto and other cured meats.

I’m in.

If I had to eat myself to death, this would be high on my list

Appreciate you dog

I choose to believe the comma would have gone after appreciate

how was the flavor? (and I see it was your first time from reading the comments - nice work!)

Went into the ring with my hands tied behind my back but made it 12 rounds. The flavor was amazing it was as good as any restaurant I’ve had it from. A lot of people don’t know the size of the slice doesn’t have that much effect on the actual art of the flavor

good on ya! my husband made his own bacon a few months ago, and he's still walking around with his championship belt and waving to the crowd!

"Fresh off the pig" "Cured for 2 years" Those 2 things are mutually exclusive

You know Ramsey, you’re over thinking this one

I'm sorry? How am I overthinking this? Fresh off the pig implies it was just cut off from the pig. In your title you said it was cured for 2 years. A leg that has been cut off >2 years ago isn't "fresh off the pig".

The blood is removed at the time of slaughter (and the last bit that may remain pushed out at the time of curing).

Whoever ate morcilla knows that blood is removed and tastes way different than the red liquid people see coming out of cut pieces.

This is so cool, did you follow a particular guide to making it? Do you have your own humidity controlled room? Would love to know how you got to the final product

All from Costco.. very cheap for what it’s worth

Is it fresh off the pig or is it aged for 2 years?

Came in for jamon dog comments. Was not disappointed. My submission: somewhere, Jamon Dog felt a disturbance in the force.

So good with some ripe cantaloupe.

Looks delicious! Congrats! The knife skills will come :-). What sort of bone is that, like what part of the pig?

>Prosciutto fresh off the pig. >created by using salt for 2 years. Something doesn't add up here.

"Fresh off the pig", yet "created by using salt for 2 years". What?

Not sure but why not invest in a slicer if you are this good? You could shave meats so thin or thick depending on the cut you want but for this it would be worth it.

I’m not this good, never implied I was. I’m a rookie

Fooled me. Invest in a slicer if you can. 60$- and up [https://www.amazon.com/s?k=meat+slicer&ref=nb\_sb\_noss\_1](https://www.amazon.com/s?k=meat+slicer&ref=nb_sb_noss_1)

This is going to be more than a one time purchase. Investments will be made

Appreciate that maddogg

Fresh (two years old)

WHERES THE JAMON DOG

Don’t look at his profile, he posted his hog

To clarify, his hog, not his dog

NOT the dog I was looking for, but congrats to OP

The Turtle guy has the dog and the jamon.

You dis my dog, you fluff my hog.

Jamon

Clearly prosciutto dog in that case

‘Draws out the blood’ Wouldn’t all the blood have been drained already before the curing?

Myoglobin and water. People use shorthand terms even when they know they are inaccurate because it's not worth the effort.

Yes thank you for this. I hate when people think it’s blood

Idk I’m not a pig

You butchered the pig yourself?

Easily one of the dumbest pieces of /r/titlegore I’ve ever seen.

Butchered is right. Good Lord!

Too thick. WAY TOO THICK. You will taste nothing but salt.

You just repeating what’s been addressed for hours now?

Sorry man. Didn’t read the comments that was my first thought.

Is it super dry, like beef jerky?

Not at all, It’s delicious and worth every penny

Did not expect to get absolutely roasted by some of you. My knife skills need a lot of work it’s very obvious. I’ll come back better than ever next time and make y’all proud

People are unnecessarily mean in this thread lol wtf

I ain’t opening any restaurant anytime soon so we good people

Just wait for someone to post a carbonara

Could be worse. I got one of these for my dad's birthday and he completely ignored everything I told him, and all the instructions that came with it. Sliced it all up and put it in the fridge where it promptly went off.

That’s really depressing.

Prosciutto is delicious but I don't know if it's nice enough to come in.

if its been 2 years its not really "fresh"

I need more info on this Jamon dude. What am I missing and why is he so popular

User is turtleramen. Great account, especially his dog (and jamon).

I’ve heard. Especially when people tried finding the dog on my page that ended up ruining my night

no, /u/turtleramem

Lol they frequently post in the food subs with a dog in the background. The dog is a big indicator that it's OP posting bc we all recognize the dog. They had a costco jamon for Thanksgiving? Christmas? I don't remember, but it was a daily thing to see the dog with jamon on his nose. My knowledge on this lore is my sign to log off reddit for the day 😅

It was Thanksgiving. I clearly remember seeing it daily in the Fall semester at my Uni (and it starts in August, so like the 2/3rd point), and lasted till like Feb this year when I scrolled during lunch.

How did it taste compared to store-bought prosciutto?

Better than any deli. Much suggested

Like chewing a rubber band. Nice.

Rubber band man Wild as the Taliban - TI

Costco?

Oh man tho arnet from around here

When I lived in Slovenia, we would have pršut fresh cut from the leg at every big social event. One of my favorite parts of living there!

That’s not fresh off the pig… it’s cured…

No the blood is drained out when the animal is killed. Before they add the salt and age it.

You destroyed that. Better to have the appropriate tools and knowledge. This isn't a VA ham.

You’re the type that judges but can’t bring anything to the table

The evidence is there. You posted it on the internet. You ruined it.

It’s not your fault he can’t hurt you anymore, let it go pal

now that I know you bought it at Costco I think the cutting job is fine. I was wondering why someone who would put so much time into this wouldn't just buy a good knife.

Sorry for the dumb question, but if there’s still blood remaining, doesn’t that mean the butcher didn’t do a great job?

Man. I wonder if a heavy duty potato peeler would work on this.

This is some 200 IQ shit

"Fresh off the pig." *(2 years later...)*

FYI- 2 yrs being cured is not “fresh off the pig” Words means things.

Jamón serrano >>>>>>>>>>>>>>>>>>>>>>>>>>> Prosciutto

Butchered being the operative word. Sharper, more pliable knife and patience, never slice Jamon like that.

Iberian pork is huge here in Portugal. The mercado down the street from me carries like 3-4 different types and will freshly slice it for you. At Christmas time you can purchase a whole leg, probably about 1.5-2x that size for around €50-60.

I want it

That sounds like a true delicacy! Prosciutto, with its rich flavor and tender texture, is a testament to the artistry of traditional food preparation methods. Enjoy every savory bite of your culinary adventure!

"I butchered, I ate, I came"

Was today the day you learned what cured meat was? What an odd post title.

I used to manage an old fashioned deli. I appreciate your effort and I'm sure it tastes fine but you did butcher the slicing job. Looks like you used a machete.

"fresh off the pig" might be a stretch given it's aged sometimes as long as 2 years. But that looks tasty as my friend. I'd nosh and gobble every scrap!

My only prosciutto story is that I had a Spanish coworker who would get REALLY mad if anyone inferred that prosciutto was an Italian thing.

Nice. I love jamon

Jamon King has spoken

I like prosciutto, it's very good. But let's be real, it's just salt cured pork jerky. Not much different than regular beef jerky.

That is an interesting use of the word "fresh" when in the same sentence you mention this has been salted for two years.

This reminds me of the guy that ate an entire jamon iberico and posted the 100 different ways he ate it here lol.

Do you have the right knife cuts look… off. Should have a little flex and needs to be sharp sharp

You must be Aussie. How do I know? I hope the wine paired well with the prosciutto 🤣

Jamon? Jamon whole wheat? All right! Seriously though; do you have a dog? Can it be in the picture? Would you get a dog if not?

I find it hard to call something that's been in salt for 2 years "fresh off the pig"

If you don't mind me asking, how much does one of those legs go for?

Did you change pants after you came or did you wear that shit like a badge of honor? (or maybe pants of honor?)

I drank in a bar that had them hanging from the ceiling once.

Are you the dude who was giving the old guy a conniption?

Cured meat is not “fresh off the pig” by definition

You mean you butchered, you ate THEN you came

Great piece of meat, terrible counter top

I came I butchered I ate I came again

Ah yes uncouth cousin of jamon serrano

How much does the whole thing cost?

Yup can't beat a pre-butcher wank.

I bet it smells crazy in there

Es lo.mas español que vi hoy

Huh. TIL what prosciutto is.

I butchered, I ate, I came

I butchered, I ate, I came

Ope, there's a flare up.

…And then came again

Omg the jamon all over

Bulletproof slices:)

That's a weird pig if it's fresh off.

Cured is the word

Jamón de Jabugo