Tag Archives: air cured

Duck Prosciutto

The first project for Charcutepalooza, also known as The Year of Meat, is duck prosciutto.  I was excited to hear this as I’ve been wanting to make it since I read about it in Ruhlman’s and Polcyn’s book Charcuterie.  The … Continue reading

Posted in charcuterie, duck | Tagged , , , , , , | 36 Comments