Hey. No. No.
What are you doing? >> We're going to try to make a proto. That's a a pig's leg.
This is bone. >> Yeah. So, you're going to save that?
>> Oh, yeah. You don't throw nothing away. >> Why are you taking that off?
No. >> Because it's got it's got to be firm. We make an opening there and fill up with salt because that's where the bone starts, right?
Open one side. >> It's going to be here at least 10 for 14 days. >> This is about 22 pound.
So, it's been under the salt for 2 weeks. Now, I'm going to take the salt out. Okay.
Okay. And I put some white vinegar. Okay, I'm going to put some olive oil.
>> Who taught you how to do this, Nona? >> I saw mama doing it. I did it, too.
This is the the old way the way we used to do the with the bone. You see, now that they take the bone off a lot of people, but we still do the way we used to do 50 years ago. Now, I'm going to put the gloves on because I'm going to I'm going to put the hot peppers on it.
I'm going to put like hot peppers inside here. Okay. Oh, it's got black pepper, hot pepper.
It's got pepper. It's got everything. >> And you just rub it on.
>> Yeah. >> Well, I got to make a hole to put the hook in. >> Is that a homemade hook?
>> Yeah, of course it is. [laughter] >> I love the way it smells in your wine celler. So good.
It's now time to clean the proje and prepare it. There was some mold in it, but I took it off before. Has been 11 months curing, so looks like it's done.
I >> put some olive oil on it. Just paprika >> now. Let's see.
Watch with the knife. It's >> good. >> A little dry.
>> Yeah. >> But it's good. >> It's good.
>> It's good. Yeah. >> I give that 10 out of 10.
Puto. It's got no preservative, no nitrate, no nothing. Just salt.
>> All natural. >> Beautiful. Forget that.
