it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt. The whole process takes 10 weeks, in which the ham is first dry-cured ...

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).

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 ...

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.

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 ...

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 ...