Speck Alto Adige PGI – South Tyrolean speck
Jamón serrano on a jamonera

This is a list of notable hams and ham products. Ham is pork that has been preserved through salting, smoking, or wet curing.[1] It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork.[2] Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano.

Technically a processed meat, "ham" may refer to a product which has been through mechanical reforming. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States.

Hams and ham products

Bulgaria

China

Jinhua ham

Czech Republic

Prague Ham on a stall at the Old Town Square in Prague
Prague Ham on a stall at the Old Town Square in Prague

England

France

Germany

Sliced Black Forest ham

Ireland

Italy

Prosciutto di Parma PDO

Luxembourg

Montenegro

Sliced njeguški pršut

Portugal

Spain

Sliced jamón serrano


United States

Baked country ham
Baked country ham


See also

References

  1. ^ "Red and processed meats and cancer prevention". World Cancer Research Fund. 12 August 2014.
  2. ^ "Bacon: Bacon and Ham Curing" in Chambers's Encyclopædia. London: George Newnes, 1961, Vol. 2, p. 39.
  3. ^ a b c d DK Publishing (2010). The Illustrated Cook's Book of Ingredients. The Illustrated Cook's Book of Ingredients. Penguin. p. 164. ISBN 978-0-7566-7673-5.
  4. ^ a b c d e f g h i j k l Nosowitz, Dan (December 24, 2016). "Check Out These Sick Hams From Around The World". Modern Farmer. Retrieved May 22, 2017.
  5. ^ a b c d e f g Isacs, John H. (January 16, 2014). "How to match dry-cured swine with perfect wine". Shanghai Daily. Retrieved 21 May 2017.
  6. ^ Hui, Y.H.; Evranuz, E. Özgül (2016). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. CRCNET books. CRC Press. pp. 656–657. ISBN 978-1-4398-5023-7. Retrieved May 22, 2017.
  7. ^ Ang, C.Y.W.; Liu, K.; Huang, Y.W. (1999). Asian Foods: Science and Technology. Taylor & Francis. p. 209. ISBN 978-1-56676-736-1. Retrieved May 22, 2017.
  8. ^ "Xuanwei ham". kaleidoscope.cultural-china.com. Retrieved 2016-06-28.
  9. ^ Prague Ham
  10. ^ "About Prague Ham - and Czech Beer". Archived from the original on 2016-08-10. Retrieved 2017-05-21.
  11. ^ a b Hayes, Kevin J. (2008). The Road to Monticello: The Life and Mind of Thomas Jefferson. Oxford University Press. pp. 363. ISBN 978-0199758487.
  12. ^ a b The Encyclopedia of Healing Foods - Michael T. Murray, Joseph E. Pizzorno. p. 616.
  13. ^ Daily Consular and Trade Reports. Department of Commerce and Labor, Bureau of Manufactures (U.S.). 1912. p. 55.
  14. ^ Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit ... - Bee Wilson. p. 11.
  15. ^ Speck - Smoked Prosciutto (Mario Batali)-Dead link- Archived 2007-11-02 at the Wayback Machine
  16. ^ Touring Club of Italy (2004). The Italian Wine Guide: The Definitive Guide to Touring, Sourcing, and Tasting. Touring Editore. p. 30. ISBN 978-88-365-3085-4.
  17. ^ Labourdette, Jean-Paul; Auzias, Dominique (7 December 2010). Milan / Turin 2010 Petit Futé. Petit Futé. p. 268. ISBN 978-2-7469-2857-2.
  18. ^ "Gusto Raro: Jambon de Bosses DOP - Italian typical ham". Retrieved 2 September 2011.
  19. ^ Anderson, Burton. The Foods of Italy (5 ed.). Italian Trade Commission. pp. 127–29. ISBN 978-1-4507-5291-6.