Cured ham is typically processed with salt, nitrates, and other flavorings ... preventing spoilage and enhancing the meat's ...

A few months ago, however, we at The Cutting Board decided on ham ... Anyway, in order to cure meat, we need sodium nitrite, which we find in a curing salt called Prague Powder #1.

Meat, salt, time and air'Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open ...