Dry-cured ham: Difference between revisions
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* Jambon, (''Jambon afumat'', if smoked), in [[Romania]]; mostly referred to as ''Şuncă'' in [[Transylvania]]. |
* Jambon, (''Jambon afumat'', if smoked), in [[Romania]]; mostly referred to as ''Şuncă'' in [[Transylvania]]. |
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* [[Jinhua ham]], from [[China]] |
* [[Jinhua ham]], from [[China]] |
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* [[Carmarthen Ham]], from [[Carmarthen]] in West Wales - local legend suggests that the Romans took the recipe for Carmarthen Ham back with them and this is the origin of Parma Ham |
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==Smoked== |
==Smoked== |
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Revision as of 02:29, 2 March 2012
Dry-cured ham originated as a meat preservation process. Through dry-curing, the ham can be stored for several months. The raw materials and the ripening conditions have a significant influence on the final texture and flavour.[1]
Air dried
Air-dried hams are made throughout southern Europe, and most of these traditional products now have some kind of protected designation of origin.
- Prosciutto - various types of Italian ham
- Presunto in Portugal - Its name also derives directly from the Latin perexsuctum, like prosciutto.
- Bayonne ham, from the French Basque country
- Jambon de Pays as called in the rest of southwestern France, in places like Tarn, Aude, Aveyron and Haute-Garonne and all over most of Occitania. It is usually darker and saltier than Bayonne ham and cut in thicker slices when served. The Occitan word is Cambajou.
- Elenski but, made in the town of Elena in Bulgaria
- Jamón, Spain
- Njeguška pršuta, from Montenegro
- Užička pršuta, from Serbia
- in Croatia:
- Dalmatian dry-cured ham (dalmatinski pršut), from Dalmatia in Croatia, especially from the area of Zagora - may be more or less salty, with darker and drier meat. The ham from the town of Drniš is one of the best known.[2]
- Istrian dry-cured ham (istarski pršut), from the Croatian peninsula of Istria; its saltiness and dryness is between Karst dry-cured ham and Dalmatian dry-cured ham.
- Karst dry-cured ham (kraški pršut), from Karst, Slovenia[3] is generally less salty, less dry and with a gentler taste.
- Littoral dry-cured ham (primorski pršut), from the Littoral region, Slovenia
- Jambon, (Jambon afumat, if smoked), in Romania; mostly referred to as Şuncă in Transylvania.
- Jinhua ham, from China
- Carmarthen Ham, from Carmarthen in West Wales - local legend suggests that the Romans took the recipe for Carmarthen Ham back with them and this is the origin of Parma Ham
Smoked
- Black Forest ham from Germany
- Country ham in the southern United States
- York Ham From England
See also
References
- ^ Toldrá, Fidel (2005). Dry-Cured Meat Products. Iowa State University Press. p. 27. ISBN 0917678540. Retrieved 2009-07-16.
- ^ Template:Hr iconMeso, prvi hrvatski časopis o mesu br.6/2003. Drniški pršut (Croatian specialized magazine about meat)
- ^ Youth Farm, an EU-sponsored website with information on quality certification and designation of origin Template:Sl icon
| Types of ham | |
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| Ham producers | |
| Related articles | |
