Ham typically refers to processed meat made from the hind leg of a pig. This preserved food is known for its distinct taste and texture, and the term hamstring originates from it. Traditional ham is cured with salt and air-dried, making it one of the simplest forms of preserved meat. Due to its versatile production methods, there are numerous varieties of ham around the world. In this article, we’ll explore some of the most notable types of ham and their unique characteristics.
Prosciutto
Prosciutto is an Italian dry-cured ham made by salting and air-drying the hind leg of a pig. It boasts a dry, intensely flavored profile with a strong aroma and a salty taste. Properly cured prosciutto has a slightly crisp outer layer, while the interior remains tender and smooth. It can be enjoyed on its own, served on bread, or used as a flavorful addition to salads.
Salami
Salami is another type of dry-cured sausage from Italy. It is made by mixing salted pork with various spices and then stuffing it into casings to dry. The end product has a firm, crispy exterior and a moist interior with a balanced moisture level. Salami is often eaten uncooked but can also be added to dishes like pasta. In the U.S., it’s popular to enjoy salami with fried eggs for breakfast.
Chorizo
Chorizo is a spicy, red sausage that originates from the Iberian Peninsula, including Spain and Portugal. It is also enjoyed in places like South America, the Philippines, Morocco, East Timor, and Macau. Known for its distinctive smoky flavor and spicy kick from paprika, chorizo traditionally uses natural casings. In Mexico, local peppers may replace paprika to add extra heat.
Jamón
Jamón is a dry-cured ham from Spain, made by salting and air-drying pork. In South Korea, it is correctly spelled jamón, though a 1992 Spanish film titled Jamón, Jamón led to some confusion with the spelling. Jamón can be sold whole or sliced and vacuum-packed. It is typically enjoyed thinly sliced and eaten as-is.
Pastrami
Pastrami is a type of cured meat often used in sandwiches. It is made from beef brisket rather than pork. Introduced to the U.S. by Romanian immigrants in the 19th century, pastrami sandwiches have become iconic in New York and beyond. The beef is simmered at low temperatures and seasoned with a mix of spices, creating a complex and rich flavor.
Serrano Ham
Serrano ham is a Spanish dry-cured ham made by salting pork to remove moisture and then hanging it to dry for about two weeks. It’s free from artificial flavorings or colorings. Originating from Spain’s mountainous regions, Serrano ham is lower in moisture and develops a unique aroma and flavor through natural drying. It features a deep pink color and a combination of salty and sweet notes, with the flavor intensifying the longer it is aged.
Mortadella
Mortadella is an Italian ham made from finely ground pork mixed with diced pork fat, spices like pepper, and sometimes pistachios. Also enjoyed in Portugal and Spain, it is cooked at temperatures not exceeding 90°C (194°F) to ensure the spices blend well with the meat. Mortadella comes in sizes ranging from small pieces to large ones weighing up to 200 kg (440 lbs). It is best consumed soon after opening due to its perishable nature.
Salchichón
Salchichón is a Spanish cured sausage made by seasoning ground pork with spices like pepper and oregano, then curing it with salt. It’s stuffed into casings and aged, with larger pieces undergoing longer aging. Unlike jamón, which is made from whole pig legs, salchichón uses ground pork stuffed into pig intestines. Like chorizo, it has a spicy kick, with its heat coming primarily from pepper.
Bratwurst
Bratwurst is a German sausage made from ground pork mixed with salt, pepper, marjoram, nutmeg, and other spices and then stuffed into casings. Depending on the variety, it may also include beef or lamb. Bratwurst has been a staple in Germany since the Middle Ages, with over a thousand varieties available. It is often served with sides like sour cream, bread, or salad to complement its rich flavor.
Westphalian Ham
Westphalian Ham is a type of ham from northern Germany’s Westphalia region, made from pigs fed acorns. Although less well-known, it is an essential example of salt-cured pork—the acorn-fed diet results in a leaner texture. Westphalian Ham is hand-salted with a mixture of salt, herbs, and spices and then aged in a drying room for up to a year. It is characterized by its firm texture and distinctive smoky flavor.
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