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22 Apr Dry-cured hams and prosciutto are made by rubbing the fresh ham . for its anti- microbial properties, flavor, and enhances salt penetration and.


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Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams

Description:However, Smithfield hams in the past were produced by hogs fed peanuts no longer true today that resulted in a softer fat which was more susceptible to oxidation and the more rapid development of the desirable country ham flavor. They also suggest that if there is a delay between obtaining the hams and salting it is better to freeze the hams than to refrigerate them while waiting for the curing process. S — shorter to one year; Europe — shorter to often longer , slicing U. Proscuitto, Parma or Serrano or dry Italian or Spanish type that have been cut can be stored 2 to 3 months under refrigeration or frozen for one month FSIS, Benton's country ham, Broadbent ham, Meacham ham, and Edwards ham. Pepper or other soft drinks and pickle juice to the water.

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Views: 6714 Date: 2018-10-05 Favorited: 7 favorites

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