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Ben Shewry

Ham Salt

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Origin
Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 50 g (1¾ oz) free-range locally made prosciutto, thinly sliced and fat removed
  • sea salt flakes, to taste

Method

Place the prosciutto in a food dehydrator* or an oven at 60°C (140°F) for 15 hours or until crisp. Using a mortar and pestle grind the prosciutto to a coarse powder. Add the salt and store in an airtight container until needed.

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