RecipeMuncher

Ever since I have seen the home cured duck prosciutto on Wrightfood, I couldn’t get it out of my mind. It took almost a year, but finally I have prepared it! I started on the 13th of February and the prosciutto was ready last Sunday. I was very excited about it, and nervous if it is going to work out. First of all I had no influence on the temperature. I hung it up in the attic, that opens right from my kitchen. I do not know where I would be without that part of the flat. Many people own (...)