Photo courtesy of Sous Beurre Kitchen

There are chefs who like to whip up a quick plate and others who like taking their time. Sous Beurre Kitchen chef Michael Mauschbaugh doesn’t mind waiting.

He’s had a pig leg hanging in his kitchen for 25 months. In January, he told us it was sometimes hard not to cut a slice, but he wanted to wait until it was aged just right.

He said the prosciutto should be ready in a couple of months.

Well, today is the day.

Mauschbaugh will be serving the prosciutto tonight inside Sugarlump Cafe on 24th Street.

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Hélène Goupil

Hélène Goupil is a former editor at Mission Local who now works independently as a videographer and editor. She's the co-author of "San Francisco: The Unknown City" (Arsenal Pulp Press).

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