Saturday, December 08, 2012
A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs. The meat is pressed creating a texture that is firm and dense. It is then rubbed with salt, seasoned with pepper and a few spices, and air-dried to cure, giving it a rich rosy-brown color. Ready to eat, this meat is typically available as a bone-in ham, as a boneless ham to be cut into paper-thin slices for serving, or as packaged, pre-cut slices.
Featured on: 12/8/2012