We've been busy at our Melbourne Sausage HQ Malinga variety of prosciutto. We have the traditional Itslian leg with the bone, we have the boneles and butterflied versions, we have prosciuttini ( little prosciutto) and culatello.
At the back of our curing cabinet, we're busy curing prosciutto from kangaroo (kangaruitto) and venison.
And now we wait..... It's a long and patient waiting period for the next 10-12 months. It's an exciting time!
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