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Learn Everything There Is For You To Know When It Comes To Ham

If there is one thing about ham that we want you to be aware of, that would be the fact that it is a pork from a leg cut that is preserved by means of dry curing or wet curing, without smoking or with smoking. Since ham is a processed meat, the term itself involves those that are formed mechanically as well as the whole cuts of meat.

We want you to know that ham is made all over the world and this includes a number of specialties from every region and several varieties from their country of origin. No only that, we want you to know as well that there are multitudes of ham products that contain certain geographical naming protection that will provide them safety and security from the authorities. For the remainder of this article, what we will be doing is that we will present to you a list of things that are done when ham is being processed thus, we suggest that you continue reading this article until the end.

Based on the things we mentioned earlier on in this article, ham curing is done in two ways: wet curing which is done by brining, and dry curing which is done by salting. As for smoking, depending on the need for it, it might be done during ham curing. Salt is not the only condiment used in curing ham as there are other ingredients utilized for it as well like saffron and black pepper.

In the traditional way of curing ham, they are only making the most use of salt as the curative agent, however, this is something comparatively rare. The process of dry curing hams start by cleaning the raw meat and then adding salt to it while it is gradually pressed, draining all the blood present. To add flavor to the ham, some herbs and spices will be added during this time. Right after that, the hams are then washed and then hung dry in a place that is temperature-regulated and dark. Then the hams will then be hung to air for another span of time. As for the duration of the process of curing hams, it actually depends on the type of ham being produced since there are those hams that take more than twelve months to be cured, there are those that go nine to twelve months whilst, there are some that take two years or more to reach the desired taste and flavoring characteristics. On the other hand, there are some dry cured hams that will only be cured for more or less eight to ten months to achieve the desired taste.F

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