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9 responses to “Goose Leg Ham, Prosciutto D’Oca”

  1. Peggy

    I just finished curing a pancetta (a good starting point in charcuterie, in my opinion), but looks like I’ve found my next project!

  2. Secret_Ingredient

    Odd, the CAPTCHA for this post is U238, or uranium. Are you reading this, NSA? – More to the point, Mr. Shaw, how about showing a conversion or giving a gram quantity for “red salt”. A brief netsearch does not have a useful conversion equation or similar.

  3. doug

    I remove the legs from the honkers I shoot. But I pull the skin off. Can I still make this with out the skin on the legs and thighs??

  4. Tanngrisnir3

    Whenever I see you post this previously-unknown-to-me stuff, I feel like Jack Nicholson’s Joker in that Batman movie:

    “Where does he get all those wonderful toys?!?!?!”

  5. Earlene Blosser

    Awesome! Next time I am going to try this recipe!

  6. Eddie

    Oh this sounds fabulous. For whole muscle curing you shouldn’t need insta-cure, right? It’s just insurance?

  7. How Jews Changed Italian Cooking Forever | Jewniverse

    […] chafed against Jewish observance, Italian Jews were ready with a fail-safe, delicious dupe: goose prosciutto. And pasta on Sabbath afternoon despite not using electricity? Just leave some ruota di farone on […]

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