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dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.

A ham that had not reached an internal temperature exceeding 137° F during processing. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully cooked.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

wet cured ham, wet-cured ham, city ham, baked wet cured ham, wet cured ham recipe, wet curing ham, d...

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

Smoked pork loin from Bavaria that has been dry-cured. When serving, it is thinly sliced similar to prosciutto.