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The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups. [4] It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". [4] Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared ...
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 ...
Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3] Today, potassium nitrate (KNO 3 ) and sodium nitrite (NaNO 2 ) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for ...
Ham bologna is a German-style cold cut that combines ham and bologna into a tasty luncheon meat. Turkey ham is a ready-to-eat meat made from cured turkey thigh meat. Goldbelly
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.
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 ...
In Europe, Italian processing predominates, with well-known dry cured meats such as Parma ham and Vallée d'Aoste Jambon de Bosses, the Speck Alto Adige brand, and so on. Annual production of Parma ham, for example, represents between 9 and 10 million pieces a year, [ 28 ] compared with 4,000 pieces of Jambon des Ardennes.
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