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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 ...
Jinhua ham. Anfu ham is a dry-cured ham from Anfu, Jiangxi, China, documented starting in the Qin dynasty. [5] It is eaten alone and also used as an ingredient to add flavor to various dishes. [5] Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. [5]
Cured-and-smoked: Pork leg that is wet-cured or dry-cured before it is smoked for hours, days, or weeks. Fresh ham: Pork leg that has not been cured. The product name includes the word “fresh ...
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.
French for Ardennes dry-cured ham) is the collective certification mark for dry-cured hams from the French department of the Ardennes, made from pigs' legs purchased from local farmers and processed by salting, drying and aging. This food processing technique is inspired by the farmhouse hams that have always been produced by Ardennes farmers.
Hams can only be labeled "honey-cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to maximum levels of fat and cholesterol per 100 grams of product. Whole fresh pork leg can be labeled as fresh ham in the United States.
The salt is then washed off, and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". [15]
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