Como se elabora el JAMÓN CRUDO casero de la forma tradicional

We make a leg of pork ham and raw ham the traditional way, as it was done in ancient times, according to the seasons, starting with winter. Here's what I used: Curing Salt 3 grams per kilo of meat Sugar 10 grams per kilo of meat Fine Salt 20 grams per kilo of meat Hot Paprika 5 grams per kilo of meat 4 to 6 kilos of coarse salt Refined fat Canvas for wrapping. I'm starting a new travel channel, which was delayed due to the pandemic. There's only one video now, but soon we'll be adding one per week. It's called Llamame Juan Vlogs    / llamamejuanvlogs   Contact Email: [email protected] Facebook: Juan Carlos Bertonatti Instagram: Juancarlosbertonattyoutuber