There are two main curing techniques: wet curing and dry curing. Wet curing involves soaking the ham in brine, which is a ...

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 ...

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 ...

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 ...