Ready-to-eat hams which include prosciutto and cooked hams can be eaten right out of the package. Paprika, black pepper and minced garlic are mentioned. Also known as Dutch beenham, German beinschinken, Australian Christmas ham, Country Ham – and dating back to 15th Century. Portugese & Spanish types, this is like proscuitto, fundementally different based on piggies diet. Some long curing process occurs. It’s major seasoning are smoked paprika and garlic. Thanks Tom There are variations across s Vietnam, Taiwan, Philippines & Singapore – likely many other countries too! Depending upon the kind of ham, the storage and cooking times can be very different. In English or German the word means “fat”, I love speck. A form of Spanish salami, I love this stuff. Frozen hams remain safe indefinitely. Check out the wiki link above in the title. Maybe you want to find something for an epic charcuterie board or just want to learn a bit more about various cured meats. Cuts of Pork: a Pig Diagram and Pork Chart, The Definition of Air-Cured and Cold-Smoked Hams From Germany, German Kasseler: A Cured and Smoked Pork Loin, German Smoked Pork (Schwarzwaelder Schinken), Satisfying Substitutions for German Speck. Lots of variations on this, ok its a fresh sausage. 1-3 months of salt curing, and then a long decent cold smoking (or sometimes no smoking). Jamaica, France & Greece all have national dishes based on salt cured & dried fish. It’s likely smoked too, it’s not bacon because it is dry cured until its fully preserved. I have relished in having pickled herring as part of most meals in Sweden. Wiki couldn’t help with this, had to use my book knowledge. I adore this style and it was a privilege to eat this is Norcia, home of cured meats and specially bred pigs. Get our cookbook, free, when you sign up for our newsletter. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Some dry cured hams, such as the Jinhua ham, take approximately 8 to 10 months to complete.

The fat and texture is rather different to the pancetta prok belly, worth seeking out  or making if you have the chance! Glazing the ham with sweetness, can work well due to the sweetness matching the salt porkiness. So in a way is liver pate in a sausage form. The ones available at the grocery store are usually smoked, cured or both, and usually already cooked, Proto said. Michigan State University Extension recommends using a cooking thermometer to check the internal temperature of the ham. Beef, bacon and pork rind are mentioned, I haven’t tried it but I want to. Dry curing meat is a process of fully salt curing and then intensifying flavor by drying (kind of like roasting to remove moisture).

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