GC1CQ7M Prosciutto di Parma
Type: Traditional | Size: Regular | Difficulty: | Terrain:
By: Chefstern @ | Hide Date: 05/28/2008 | Status: Available
Country: United States | State: Colorado
Coordinates: N39° 09.702 W105° 34.969 | Last updated: 08/30/2019 | Fav points: 0
       

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Prosciutto is the Italian word for ham. It is produced by being salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place. The ham is then left until dry. When the ham is completely dry it is hung in an airy place, either at room temperature or in a controlled environment, for up to eighteen months.

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Long winding road to this cache. A good 4x4 or ATV will needed unless you are up for a difficult hike.

07/16/2017 By ibgpin
Today I wanted to go for caches in out of the way places. This was one of them. Actually this was the most out of the way for the whole day, so out of the way it hasn't been found for almost 6 years. Considering that, the cache looks as if it were just placed, contents dry and in excellent condition. The drive up was long and twisty, several switchbacks had me backing up to make them. The hike up from the parking spot was only 570 feet, but 200 of that was elevation gain. Tough for an old man. I couldn't get the other cache farther up the road, the hike was too much plus it started raining pretty hard. Thanks for the fun.

09/05/2011 By gdsdizz
tftc We have had a grand time finding the caches from Chefstern

06/01/2010 By odome
Quite a ride and hike. If you go, mark your vehicle on your GPS. Took nothing. Left a "duckie".

08/23/2009 By Adrenalin Junkie
nice view

08/04/2009 By COpackrat
Couldn't pass this one by - thanks for another interesting cache.