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When a leg or a salami goes up to hang, it needs to be covered. Cloth does two jobs at once. It keeps flies and dust off the meat while it dries, and it lets air move through the weave instead of trapping moisture against the surface the way a sheet of plastic would.
What we keep here is simple enough. The cotton bag for prosciutto is made in Italy and is the one people reach for once the salting is finished and the leg is ready for the hang. The cotton cloth bag is the general purpose version, useful for smaller cuts and for anything you want covered without wrapping it tight. Cotton can be washed and used again, which is the main reason people choose it over a single use option.
The practical tip is about fit. A bag wants to be snug but never stretched. If the cloth is pulled hard against the meat it will stick to the surface as the outside dries, and you end up peeling it away in pieces at the end of the hang. Give it a little slack, tie it off at the top, and check it in the first week while the surface is still tacky.
Come in and feel the weave at Laverton North or Epping before you commit. See also netting and netting tubes, butchers string, salami and sausage making and smoking and curing.
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