Other combinations would include fifty pounds of non-iodized dairy salt, 2 pounds of blackstrap molasses, 1 pound of black pepper, 4 ounces of paprika, 2 ounces of red pepper or cayenne (The Cure, 2002) and the hams are covered with 1/2 inch of this cure. Often two layers of heavy brown grocery bags are tightly folded and tied around the ham. http://ift.confex.com/ift/2000/techprogram/paper_4385.htm. Blood Sausage (Blutwurst) Blood sausage is a sliceable cooked sausage, also known as “Thüringer … Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. In Europe (particularly Spain) hogs are fed on acorns as they graze in oak orchards or pastures. Today, it can mean much more than pork. Westphalian ham (Westfalischer Schinken) – German-style dry-cured ham similar to Prosciutto which is smoked (sometimes with juniper berries). The ham is safe after 1 year, but the quality may suffer. Letters in Applied Microbiology. Lopa Basu, The Ohio State University; The USDA standard for country and dry-cured hams and shoulders can be found in Section 319.106 of the regulations. Food Microbiology. The current method of determination of ham quality relies on insertion of a probe into the ham and then analyzing the odor exuded from the probe at an average of 2 to 3 pre-defined locations on the ham (Knight et al., 1997). Prosciutto is world renowned Italian excellence.Choosing the best one is a tough challenge, yet it is quite easy to talk about the factors of prestige of each one, such as the production method and the raw material used in the production. It goes through a similar curing process and it seems the production is just as time intensive. Journal of Muscle Foods 11 247-259, Ockerman, H. W., Crespo, F. L., Solvedilla, H. G., Fernandez, A. P., Gonzalez, N. C., Zubeldia, B. Spanish hogs used for dry-cured ham production. During the repose period a spontaneous growth of fungi and Micrococcaceae microorganisms are produced on the surface of the ham (Monfort, and Arnau, 2002). Some processors use two tablespoons of salt, 2 1/2 tablespoons of sugar, 1/4 tablespoon of tripoly- phosphate, 1/2 ascorbic acid tablet or Vitamin C capsule (500mg), ground, per kilo of ham (How to make ham, 2002). Gammon – English term when leg is attached to the side and removed only after curing. Iberico ham from Spain. In the U.S. many breeds of hogs are utilized to produce hams used for dry-cured but it is preferable to use those that have a high degree of marbling. Also, pressing after curing and aging will shape the ham. American country hams (dry-cured hams) – uncooked, cured, dried, smoked-or-unsmoked meat product from a single piece of meat from the hind leg of a hog (FSIS. Posted at 15:28h in Tips by Broadbent 0 Comments. An average dry-cured ham will yield about 20-30 portions (varies with size of the ham). Morton Tender Quick curing mix contains salt, sugar, sodium nitrate and sodium nitrite, propylene glycol, blend of natural spices, and dextrose (corn sugar). Jamón Iberico de Bellota is smaller and, on average, weighs from 5.5 to 6.5 kilos. Recebo – the pigs are fed in the Mediterranean forest (Dehesa) for a couple of months with acorns and grass, complemented at the end of this period with grains. In the last 2 to 3 months, the ham may be covered (See Figure 6) with a layer of lard (Knight et al., 1997). Prosciutto. However, there is some difference in the way both hams are being produced. Is it because prosciutto is hung for longer? Kevin July 29, 2017 Yes. Tasso Ham: Tasso Ham is a Cajun spiced ham, seasoned with red pepper, garlic and other seasonings and smoked for a full two days. Some sliced dry cured ham slices are packaged in atmosphere-protected packages (Citterio, 2002) and others are vacuum packaged (Wool et al., 1998). At the time, the legs were left to dry, greased with a little oil and aged without … Prosciutto merely means a 'cured ham'. Produced from traditional recipes, with … The better quality is usually considered by the Europeans to be the larger hams. Lipolytic and proteolytic properties of dry-cured boneless ham ripened in modified atmospheres. There are three different categories of Iberian hams: Jamon Serrano (mountain cured ham) – dry-curing similar to Iberico but is made from a white pig, typically a Landrace or Largewhite cross-breed which is fed a mixture of quality grains. The flavor development of Spanish Serrano is during the ripening-drying state and involves time (7 to 12 months) and temperature interactions, which are the most important factors (Flores et al., 1998; Roiz et al., 2001). Rastelli, E., and Bellatti, M. 2000. As the note at the end of that Section states, the times and temperature for salt equalization in Paragraphs (c)(5) and (6) are not being enforced. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US. 49(11)5115-1521. Although its appearance is similar, ham is a star product of European gastronomy, and as in everything, there are also … Jambon de Bayonne – French lightly salted ham consumed raw as hors’ d’ oeuvres Jamón is Spanish for ham. A good indicator of when the ham is done is when the meat separates from the bone or when the big bones or flat pelvic bone move freely (House of hams, 2002b). Spanish-style jamón – salt-cured ham, which is aged longer and has a bolder flavor and is thin sliced and eaten uncooked (Provence, 2002). Why is black forest ham so much cheaper than prosciutto? Westphalian ham (Westfalischer Schinken) – German-style dry-cured ham similar to Prosciutto which is smoked (sometimes with juniper berries). Focus on: Ham, Food Safety and Inspection Service, USDA, Washington D.C. Graham P. 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