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.