How Ham Is Made In Other Countries

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Prosciutto di San Daniele or the San Daniele ham is a special product of Italy. It is similar to Parma because it is low in salt.

In the Philippines, they have their own version of the Spanish Jamon which is called hamon or ham and it is usually eaten during the yuletide season only. They also have local variations of the Jamon Serrano but the most popular is the Hamon de Bola. The ham that is sold only during the christmas season is a ball-shaped wet cured ham. The most common is the canned ham which is packaged in a tin and sold all year round in supermarkets. The ham that is usually served during Christmas is similar to the Chinese ham that is first cooked in a sweet broth after being soaked so as to reduce the saltiness. After cooking, it is scored and glazed. Hamon de Bola is produced by major food corporations and is usually given as gifts to employees or business associates during the Christmas season. This can later be fried or baked before consuming. The Philippine palate prefers the sweeter variety of ham.

The most popular type of ham in Portugal is the presunto, it is a dry cured ham that is similar to the Italian prosciutto and the Spanish Jamon. The most famous presunto are from Chaves and Alentejo which is made from black Iberian Pigs. Other varieties of wet cured ham is the fiambre of Portugal.

Romanian ham is called jambon and it is usually dry cured with salt granules. Hams produced in Transylvania and Banat have an addition of paprika to their hams.

Spain has the most meticulous regulatory practices and their ham is called jamon. Their regulatory practices require that they should be classified according to preparation, breed, pre-slaughter diet and region.

Jamon Serrano or Serrano ham is produced from the white pig and it has several appellations from different regions such as Trevelez and Teruel. Iberian ham or Jamon Iberico comes from the black Iberian pig and they are classified according to the amount of acorns that they eat and this will eventually determine the quality of the ham. There are three kinds of Iberian Ham and they are the cebo, cebo campo, recebo campo, and bellota.

Jamon Iberico Cebo and Cebo Campo are from hogs that are fed from commercial feeds only. Jamon Iberico Recebo hogs are fed commercial feeds at first and later on fed on acorns before they will be slaughtered. Bellota pigs are fed only on acorns and they are the most famous and expensive of them all. The regional appellations of Iberian ham are from Cordoba, Huelva, Caceres, and Badajoz.


About the Author:
You can get information about jamon serrano in jamon de trujillo. The author of this article is Juan Gallo



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