I’m quite proud of myself to mastering making of prosciutto. I have my own recipe already.

Somehow I’m not secretive and willing to share my chicken prosciutto preparation and spices of course, but duck prosciutto turned out to be quite exquisite to taste, real delicacy! Absolutely different from anything I’ve ever tasted, because I did some curing experiment and it paid off brilliantly!

Now I have in my mind to cure and dry Emu (relative of Ostrich) and also turkey!

🐥🦆