Description
Cured Lamb Heart Prosciutto is a unique take on traditional prosciutto, utilizing lamb heart for a rich and flavorful cured meat.
Ingredients
Scale
- 1 lamb heart
- 200 grams sea salt
- 100 grams sugar
- 5 grams black pepper
- 5 grams garlic powder
- 5 grams thyme
- 5 grams juniper berries, crushed
Instructions
- Start by cleaning the lamb heart and removing any excess fat.
- Mix the sea salt, sugar, black pepper, garlic powder, thyme, and juniper berries together to create a curing mixture.
- Rub the curing mixture thoroughly over the lamb heart, ensuring to cover all surfaces.
- Place the heart in a sealable bag or container and refrigerate for 3 to 4 weeks, flipping it every few days.
- After curing, remove the heart from the mixture, rinse under cold water, and pat dry.
- Wrap the heart in cheesecloth and hang it in a cool, dry place for an additional 2 to 3 weeks until it firms up.
- Once properly dried and cured, slice thinly and serve.
Notes
- Ensure proper hygiene and handling of the lamb heart during preparation.
- The curing time may vary based on environmental conditions; adjust for humidity and air circulation.
- Serve with cheese, bread, or as part of a charcuterie board.
- Prep Time: 15 minutes
- Category: Charcuterie
- Method: Curing
- Cuisine: Italian
Nutrition
- Serving Size: 50 grams
- Calories: 150
- Sugar: 0 grams
- Sodium: 6000 milligrams
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 20 grams
- Cholesterol: 70 milligrams