Making The King of Prosciutto | Culatello | Gourmet Woodsman
64K views · Mar 31, 2024 · People & Blogs
Comments · 109
@klemkaddlehopper-75s · 2 months ago
You're a genius! I'll never spend $25/pound for proscuitto again. Thank you! 😊❤😊❤
@FVKLO · 2 years ago (edited)
Why do these videos only come out when the only thing I have in my fridge is mustard and beer?
13
@ecospirit · 1 month ago
Thanks for the vid! I’m tackling this tomorrow.
@shug2795 · 1 year ago
Truly impressive Sir! Thank you.
2
@G.Fahsko · 1 year ago (edited)
From one Greg (Wisconsin) to you! ThanX! Great stuff and really appreciate this, and your bothering to share. Hey out there in video land the #2's are a must.
2
@hamidsafe438 · 1 year ago
Thank you for this honest and true demo of what you do... Great source
1
@AndrewR74 · 2 years ago
Nice. The missus definitely wants me to try one of these
4
@jimbop4499 · 2 years ago
They look absolutely fookin banging!!<br>Waiting the 1st year is bad enough......i would never have the will power to sit there and drool for another 12 months.
6
@richardgrant987 · 7 months ago
Looks amazing
1
@Flaviodallas · 1 year ago
Man... I've being watching literally all videos about curing Italian meats. Having checking many methods and styles... and I have to tell you, love your style!!!
1
@DeadBrokeBBQ · 2 years ago (edited)
Dude, that is fricking epic!!! I so want to do this but I just do not have enough room in my 2 little Pro Smoker Reserve 50 to hold a piece of Culatello. I plan to get a bigger chamber in a year, so then I can finally crank out some volume!! Epic video, brother!!
8
@jima9185 · 1 year ago
What do you get a man who has everything? A Culatello curing chamber.
4
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