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 ...

There are two main curing techniques: wet curing and dry curing. Wet curing involves soaking the ham in brine, which is a highly concentrated solution of water and common salt (sodium chloride).

Around 9 million legs of Parma ham are made each year by 145 producers ... Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape ...

With its mildly sweet flavor, the silky dry-cured ham elevates pizzas, salads, sandwiches and charcuterie boards, among many other Italian dishes. There are many varieties of this Italian ham ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...