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In Italian, prosciutto means any type of ham, either dry-cured (prosciutto crudo or simply crudo) or cooked (prosciutto cotto), [7] [8] but in English-speaking countries, it usually means either Italian prosciutto crudo or similar hams made elsewhere.
Typical slice of ham. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties.
Dry-cured is ham that is coated in salt and stored for a period of time until it is preserved. ... Prosciutto: an Italian-style salt-cured and seasoned ham that is air-dried and sliced paper thin.
Artisanal curing methods of ham are deeply connected to the country and region where the ham is being produced. Prosciutto di Parma, for example, is a dry-cured ham that’s processed without ...
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
3 meats in different varieties like dry-cured salami, cured ham (prosciutto), and pâté 3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego)
Jinhua ham (Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. [1] [2] The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups.
' serrano ham ', meaning ham from the sierra, or mountain range) is regularly applied as an umbrella culinary term for all dry-cured jamón produced in Spain, [10] as opposed to jamón de York, which is cooked whole on the bone. [11] It is most precisely applied, though, to jamón produced from white and/or non-Ibérico breeds of pig.
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