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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 ...
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.
Prosciutto di Parma has a slightly nutty flavor from the Parmesan whey that is sometimes added to the pigs' diet. Prosciutto di San Daniele is darker, and sweeter in flavor. For both of them, the product regulations allow salt as the only additive to the meat, [ 20 ] [ 21 ] prohibiting additives such as nitrite and nitrate that are often used ...
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.
York ham (French: jambon d'York, formerly often called "Yorkshire ham") is a characteristic type of ham that originated in Yorkshire, England. Like Parma or Westphalian ham, it is made by a dry curing process, but unlike them it is eaten cooked. At its best it is widely considered one of the finest hams.
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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.
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