It's always delicious, but the flavors of ham really change depending on its preparation. Here's why country and city ham ...

The main methods of curing ham are dry-curing and wet-curing, says Sander Kersten, PhD, the director of the Division of Nutritional Sciences and the Schleifer Family Professor at Cornell University.

Curing is a form of preservation that makes ... I preheated my oven to 350 degrees Fahrenheit. Then, I patted the ham dry, scored the fat with a rather sharp knife (who am I kidding — all ...

Its texture can range from firm and fibrous (like a country ham) to smooth and silky (akin to premium Italian prosciutto, a dry-cured, traditionally thinly sliced ham that takes over a year to make).

The Parma ham industry is worth €1.7 billion ($1.96 ... Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape, rear pigs legs are ...

Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been ...

This pairs well with melon, fig and mozzarella. Jamon serrano: This dry-cured Spanish ham is also served thinly sliced. This has a mild flavour, due to a short curing process. It pairs well with ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...