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When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months. Prosciutto is sometimes cured with nitrites (either sodium or potassium ), which are generally used in other hams to produce the desired rosy colour and unique flavour, but only sea salt is used in protected ...
The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups. [4] It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". [4] Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared ...
Beef Wellington, whole. Beef Wellington is a baked steak dish of English origin, made out of fillet steak and duxelles wrapped in shortcrust pastry.Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from becoming soggy; use of puff pastry; [1] and/or coating the beef in mustard.
a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona Jamón: everywhere ham a cured ham from Spain. There are two primary types of jamón: Jamón Serrano and Jamón Ibérico Jamón ibérico pata negra: everywhere ham a type of cured ham produced only in Spain.
Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3] Today, potassium nitrate (KNO 3) and sodium nitrite (NaNO 2) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for oxygen ...
Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto.
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Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be ...