Dry-cured ham

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

References

^ Toldrá, Fidel (2005). Dry-Cured Meat Products. Iowa State University Press. p. 27. ISBN 0917678540. Retrieved 2009-07-16.
^ Template:Hr icon Meso, 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

[Products-1] Toldrá, Fidel (2005). Dry-Cured Meat Products. Iowa State University Press. p. 27. ISBN 0917678540. Retrieved 2009-07-16.

[2] Template:Hr icon Meso, prvi hrvatski časopis o mesu br.6/2003. Drniški pršut (Croatian specialized magazine about meat)

[3] Youth Farm, an EU-sponsored website with information on quality certification and designation of origin Template:Sl icon

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v t e Ham
Types of ham	Ammerländer Schinken Anfu ham Bayonne ham Black Forest ham Chipped chopped ham Country ham Elenski but Gammon Jamón serrano Jamón ibérico Jinhua ham Lacón Gallego Njeguški pršut Presunto Prosciutto Valle d'Aosta Jambon de Bosses Rugao ham Smithfield ham Speck Speck Alto Adige Westphalian ham Xuanwei ham
Ham dishes	Croque monsieur Christmas ham Fläsklägg med rotmos Francesinha Ham salad Ham sandwich Ham and egg bun Limerick ham Stuffed ham
Ham producers	Beher Boar's Head Provision Company Cargill E. M. Todd Company Hormel Foods Meat Products of India Oscar Mayer Smithfield Foods The Honey Baked Ham Company
Related articles	Bacon Charcuterie Dried meat Ham sausage Turkey ham
Category

Air dried

Smoked

See also

References