This leg of gloucester old spot was bought in January, this year.

It was cured for a whole month in salt.

It has been hanging patiently in my garage for three months, wrapped in muslin.

I thought I’d have a cheeky looksee.

It’s coming on well and mostly smells just like cured ham from Italy or Spain.

Except there’s a small bit just near where the bone protrudes that smells a bit funky (only a bit).

I’m hoping it will go away, so I wrapped it back up and hung it in the garage again.

Roll on Christmas – when it’s ready to eat. Talk about slow food.