Francesco Leon Crespo U. of Cordoba

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Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams

Publish Date: 06/03/2006

Dry cured hams or jamon have been produced using only pork, sea salt, fresh mountain air and time (Provence, 2002) in Southern Europe for 2000 years. USDA definition of a ham is the hind leg of a hog, which may be either fresh, cured, or cured-and smoked (FSIS, 1995). U.S. country (or dry-cured) hams are…


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