RC Jamon...

We have been processing, curing and aging prosciuttos for some time now. Some with good results, some are so so, some with utter extraordinary tastes and texture. I have narrowed it down to the humidity levels at a given time of year, the quality of the hogs and the time it has allowed to ferment, age and mature. Of late, we have changed course for a new heading in the art. Not deviating too much, yet enough navigation to make a difference and cause us to stand and take notice! I have dubbed this new style our own "Jamon", in the style and honor of the Spanish Serrano and Iberico hams. Simply phenomenol. Now I do not claim nor boast that mine is as good as those multiple century old traditional masterpices, yet, I am very proud and excited about the possibilities. The cure we have been working on and formulating is a smoked maple cure. After 1 month of curing and 9 months of aging, it still can take another 6 months or so, but the flavor and texture are awesome! We have several other cures working as well and I hope to be able to have significant results and differences to write about in the coming months. Here is a dish that we put together for a chef's table tasting...