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

Talking about ham, one very important thing about it that you should know of is that it is port that comes from a leg cut that is preserved through dry curing or wet curing, with the option of either having it smoked or not. Since ham is a processed meat, the term itself involves those that are formed mechanically as well as the whole cuts of meat.

Surely, you do know that ham is a product that is made across the globe, including a series of regional specialties as well as some varieties from the country they are made from. That is not it at all as we also want you to know about how there are certain ham products that go with geographical naming protection, indicating their place of origin and the protection they get from it. 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.

We have already stated above how there are two types of curing ham, the dry curing which makes use of salt and the wet curing, which makes use of brining. When it comes to smoking, this is actually not necessary all the time yet, there are instances when it is applied to the cured ham. When curing ham, other than salt, there are several ingredients that are used to obtain certain flavoring and preservation like black pepper and saffron.

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. Dry curing ham will start by cleaning the raw meat then covering it with salt while pressing it gradually to drain out all the blood left. If you want to add flavor to the ham you are making, you can add spices and herbs during the said step. After that, what comes next is that the ham will be washed and hung in a temperature-regulated, dark place until it dried up. The hams will then be hung to air for a couple of times more. 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 contrary of it, for some ham, they only have to be dry cured for more or less eight to ten months for the desired taste and flavor to be achieved.F
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