Description
Air-dried ham, also known as salt air-dried ham or dry-cured ham, is a traditional method of preserving and enhancing the flavor of pork. This process involves curing the ham with salt and sometimes other seasonings, followed by air-drying for an extended period. The result is a flavorful and tender ham with a rich taste profile.
To make air-dried ham, the ham is first cured with a mixture of salt and other seasonings, depending on the desired flavor profile. This curing process helps to draw out moisture from the ham while also infusing it with flavors. After curing, the ham is hung in a cool, dry place with good ventilation for an extended period, typically ranging from several months to over a year. During this time, the ham gradually loses moisture and develops its characteristic texture and flavor.
One of the most popular types of air-dried ham is prosciutto, which is an Italian dry-cured ham made from the hind leg of a pig. Prosciutto is known for its delicate flavor and tender texture, making it a favorite ingredient in Italian cuisine.
Air-dried ham can be enjoyed in various ways, including thinly sliced and served as part of a charcuterie board, incorporated into sandwiches and salads, or used as a flavorful addition to pasta dishes and pizzas.
When storing air-dried ham, it’s essential to keep it in a cool, dry place with good airflow to prevent spoilage. Properly stored air-dried ham can last for an extended period without refrigeration.
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