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.

Virginia is known for its ham products and one museum has taken this to a whole new level. This is the story of The Last Ham ...

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 ...

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 ...