There are two main curing techniques: wet curing and dry curing. Wet curing involves soaking the ham in brine, which is a highly concentrated solution of water and common salt (sodium chloride).

There are two ways of making ham. The first is that used by the Germans, French and Italians, a dry cure using salt. The ham is covered in salt until the water is drawn out of the meat and the ...

Around 9 million legs of Parma ham are made each year by 145 producers ... Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape ...