# I made duck prosciutto. It was easy and good. **URL:** \ **Category:** Cafe Society\ **Created:** [September 22, 2009, 10:28pm UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153 "2009-09-22T22:28:44Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 28, 2009, 6:37pm UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153/21 "2009-09-28T18:37:29Z")
> [@Zsofia](#): > > I’ve been looking through the book, but I can’t imagine anybody having somewhere that’s 50-60 degrees, humid, and not subject to insects and animals. You could use a wine fridge or a modified cooler of some sort. You could put in something to control the humidity. Search online and you’ll find many different solutions from people just dampening a towel and keeping a hydrometer in there to more active humidifying approaches. I just hang them in the cellar during the fall/winter. I’ve pushed the temp up to the high 60s with my pancetta and guanciale without any apparent ill effect, but the target temp is usually around 50-60. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 28, 2009, 6:41pm UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153/22 "2009-09-28T18:41:00Z")
> [@pipper](#): > > Are these RAW duck breasts? Or already cooked? Yes, raw breasts. Cured meat usually is raw. Some is also smoked, but something like, say, prosciutto or any of the great hams, is as simple as a raw leg of pork, lots of salt, and time. ---
**Author:** ![Southern\_Yankee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/southern_yankee/32/2800_2.png) [@Southern\_Yankee](https://boards.straightdope.com/u/Southern_Yankee)\ **Post date:** [September 28, 2009, 6:43pm UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153/23 "2009-09-28T18:43:41Z")
> [@pipper](#): > > Does the book suggest any areas to do the curing? Wine cellar or wine fridge maybe? This time of year my basement entryway might work, but I’d have to build a little mosquito net box to put the meat in to keep any insects off… Does fat drip out when it’s curing? If you hung it in a burlap sack, would it have enough airflow? My attic temp and humidity would probably be OK, but we have insects and the occasional gecko… ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [September 28, 2009, 8:48pm UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153/24 "2009-09-28T20:48:37Z")
The wine fridge sounds like a good idea. (I know, I make fun of people with wine cellars but assume everybody has a wine fridge, right?) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 31, 2009, 2:04am UTC](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153/25 "2009-10-31T02:04:43Z")
Got around to making the duck prosciutto last week and had a taste today. Wow. Surprisingly delicious. I’ve had duck prosciutto before–a local brewery/pub (Goose Island) occasionally has it on the menu. I wasn’t much impressed with their rendition. Maybe it’s just the fact that I made it myself, but, damn, if this stuff doesn’t taste great. I need to run this over to my friend who has a restaurant-grade deli slicer to slice this stuff _real_ thin. Last time I made pancetta, it was a revelation what a paper thin slice does to change the mouthfeel and taste of that stuff. I can’t wait to see how it is with the duck prosciutto. [Previous page](https://boards.straightdope.com/t/i-made-duck-prosciutto-it-was-easy-and-good/511153.md?page=1)