Here's a complete guide to the types ... are wet-cured and made by soaking the meat in a saltwater solution or injecting them ...

Whichever style you choose, it's definitely a type of meat that belongs on your ... Europe has several famous dry-cured hams, ...

In the production of dry-cured ham, controlling insect pests is crucial to maintaining quality and safety. The ham mite, Tyrophagus putrescentiae, and the red-legged ham beetle, Necrobia rufipes ...

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 ...

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 ...