Herbert W. Ockerman The Ohio State University

Resources Authored


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

Publish Date: June 3, 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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