What is a raw ham?

The raw ham refers to pork, which was cured by salt and air, also known as dry cure. The dry cure process is time -consuming, but adds a rich taste that is valued by cultures around the world. The raw ham can be found in a number of countries, but some of the most famous examples are Italian prosciutto, Spanish Jamon Serrano and Jamon Iberico, the French Basque Bayonne Ham and Portuguese aids. The salting and drying process used to treat raw ham is one of the oldest methods of food protection in the world and does not require any cooking. Salt acts as a desig, draws moisture and reduces the amount of bacteria present in pork, while the air also acts as an inhibitor of bacteria. The raw ham can only be cured only salt and air, but depending on the area, additional spices are added; For example, Bayonne Ham is liberally wiped pioneled from dried red peppers.

The raw ham was traditionally made during winter and suspended in cellars or cellarH, when a cold, relatively humid air provided a stable temperature and climate that prevented the creep. The raw ham is now often cured in rooms controlled by temperatures and humidity, eliminating a large amount of contamination. Depending on the size of the ham, raw ham can be cured from a few months to more than three years.

Many households made their own raw ham before food was produced in the 20th century. This practiced in the United States decreased. In Europe, the production of many different types of raw ham is codified and regulated by the European Union. For example, the EU recognizes six varieties of prosciutto itself under the protected designation of origin. The purpose of the designation is to ensure authenticity in production and Trhung and extends to many types of raw ham created in other EU countries.

In 2007 and 2008, two raw ham from Spain were allowed for sale in the United StatesA - Jamon Iberico and Jamon Iberico Bellota, which are made from pork with fed acorn. Their rarity quickly gave them a dubious distinction that they were the most expensive ham in the world, and brought between $ 50-100 for a pound (0.45 kilograms).

The raw ham is traditionally served very dark. It can be consumed separately or on sandwiches, wrapped around asparagus or melon, added to pasta or risotto, or serve as part of an antipasto or tapas board. Depending on the salt content and the amount of time that the ham spent by drying, the meat may taste incredibly salty or sweet.