Here's what they look like...

In earlier posts I mentioned making both prosciutto and limoncello, so here's what they look like so far:

The prosciutto:

It was a 10kg leg from a free-range South Island sow. It was packed in salt for 45 days and now hangs in the garage. Around mid November the bone will get removed and it gets pressed and hung for another 6 months. I think it'll be a fine prosciutto and my wife thinks it'll be a fine case of botulism. We'll see who's right...

Limoncello:

There was a mass of lemons on the tree at the bach, so when life hands you lemons - you make Limoncello!

The jar on the right is the zest of 10 lemons (45grams), 500ml of vodka and 250ml of 1:2 water:sugar. That will be ready to bottle and drink in a couple of months.

The jar on the left is the zest of 12 lemons (60grams) and 1L of vodka. I'll leave that to steep for 2 months and add sugar solution and leave it for another month before straining and bottling and leaving it for a further month +.