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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.
' lamb ham '). The process of making prosciutto can take from nine months to two years, depending on the size of the ham. A writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says: When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years.
Gammon is a pejorative term popularised in British political culture since the 2010s. The term refers to the colour of a person's flushed face when expressing strong opinions, which purportedly resembles the type of pork of the same name .
It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta. Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is sold as a gourmet food
Gammon (insult), a British pejorative insult term; Gammon (meat), a cut of quick-cured pork leg; Gammon, the rope lashing or iron hardware to attach a mast to a boat or ship; Gammon bomb, a British hand grenade used during World War II; Gammon Construction, a Hong Kong construction company; Gammon India, an Indian civil engineering construction ...
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Italian wine and salumi Aging salumi Prosciutto di Parma Salame Felino. Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
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