Air-dried venison ham

After a visit to Italy to see the production of Prosciutto di Parma in its home-town, I decided to use this age-old curing technique on a leg of venison.

Firstly I selected a venison haunch with a good amount of fat because this would give me a natural barrier to the meat itself, slowing down the cure take-up in order not to make the meat too salty.

Venison air dried has a flavour all of its own, very unlike Parma or Serrano ham, and it can be cured on or off the bone. Novem