Search results
Results from the WOW.Com Content Network
Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open to let in the clean local ...
Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham.
Parma (Italian: ⓘ; Parmigiano: Pärma [ˈpɛːʁmɐ]) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital.
Carmarthen Ham is dry salt-cured and then air dried and sold whole boneless, or sliced thinly and vacuum packed. [11] It is believed that when the Romans settled in Carmarthen they acquired the recipe and on their return to Italy called it Parma Ham. [11] The ham is cut in thin wafers and is served like prosciutto or Parma ham, but is saltier. [3]
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.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The use of nitrite's precursor nitrate is now limited to a few products such as dry sausage, prosciutto or parma ham. Alkaline polyphosphates: Sodium tripolyphosphate: Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. Ascorbic acid (vitamin C) n/a
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.