Vital And Essential Facts About Ham That You Must Learn About
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. As a meat that has been processed, the term ham actually pertains to both the whole cuts of meat and those that have been formed mechanically.
Ham is a product that is made from different countries around the world, and this include some varieties and regional specialties of the place where they are produced from. 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. In this article, we will be providing you some vital and essential information regarding the way ham is processed so we find it important on your end to continue reading this article until the very end.
Another thing about ham that you should be aware of is the fact that it is produced by means of curing raw pork with the use of salt, which is pertained to as dry curing, or through brining, which is pertained to as wet curing. 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. 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 past, when manufacturing companies are to cure ham, they are only using salt as the curative agent, yet, that is a relatively 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. To add flavor to the ham, some herbs and spices will be added during this time. Once this process is complete, the next thing to do is to wash the ham and then hung it dry in a place that is dark and temperature-regulated. 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 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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