The world's top ten hams, China occupies 30%, irresistible tip of the tongue cuisine
Ham as a kind of cuisine, both at home and abroad have high-quality food products, in fact, ham production was first for food preservation considerations, not delicious, but easy to store; in China, the ancient, prolonged food life methods include pickling, air drying, drunkenness and smoking; in distant Europe, after the fifth century AD, the decline of the Roman Empire led to the temporary interruption of food civilization, resulting in smoking, salting instead of cooking methods, and regardless of Chinese and Western ham, the production method is nothing more than four: smoke, cooking, salting, and marinate in salt water; let's take stock of the world's top ten hams
NO1: Iberian ham
Iberian ham is a traditional Spanish raw ham with a legal region, which occupies a decisive position in Spanish cuisine, often called "black hoof", the ingredients are derived from the Iberian black pig; the Iberian pig is characterized by the ability to store fat in the muscle fibers, which gives its meat a unique taste, mellow and delicious
Parma ham, also translated as "Pargima ham", is a specialty of the Province of Parma in the Emilia-Romagna region of Italy; it is the world's most famous raw ham, its color is tender red, like pink roses, the fat is evenly distributed; the best Parma ham must be at least 9 kg or more, the color is dark red, there is a sense of perspective after slices, the fat with a marble texture, smelling of aged meat and smoky smell, the entrance taste is salty, the fat can be dissolved in the mouth, and there is an aftertaste
NO3: Jinhua ham
Jinhua ham, also known as Huozhuo, one of the local traditional products of Jinhua, Zhejiang, as one of the first three major hams in China to be selected as one of the world's three major hams; the ingredients are selected from the "two-headed black" pig produced in Jinhua, the hind legs are fat, the meat is tender, after salting, shaping, turning the legs, washing and drying, etc., it takes several months to become, the aroma is strong, it has the characteristics of yellow skin, shaped like bamboo leaves, ruddy flesh, rich aroma, rich nutrition, delicious and delicious
NO4: Saint-Denis Ham
Saint Denis Ham is a kind of air-dried ham from Italy, for connoisseurs, in fact, Italian Saint Denis ham is the top, the production is generally less than Palma, not so salty. The pigs of Saint-Denis Ham, according to the Certificate of Origin Protection, can only come from the twelve regions designated in northern and central Italy, and each ham has its own code code to facilitate food safety traceability
NO5: Black Forest ham
The Black Forest is the largest forested mountain range in Germany, located in baden-Württemberg in southwestErn Germany; because of the rich forest landscape, ham is one of the many delicious ingredients; the best Black Forest ham is black on the outside and red on the inside, and the color is dark red after cutting, and you can smell the rich smoky aroma when it is not cut. When eating, it needs to be cut into thin slices of paper, the thinner the better. The texture of all pork textures is visible. The ham is salty, umami, and sweet with a hint of sweetness
NO6: Sherwin-Williams Ham
Xuanwei ham, one of the famous local specialties of Yunnan Province, is named after the production in Xuanwei. Its main characteristics are: shaped like a pipa, only large bones, thin skin and thin flesh thick fat and moderate; cut section, rich aroma, bright color, lean meat is bright red or rose color, fat meat is milky white, bones are slightly peachy, like flesh is still moisturizing, is the second largest ham in China
NO7: Bayonne ham
Bayonne ham is a famous product of the Basque Country in southern France, named after the city of Bayonne, the raw materials of Bayonne ham are selected from the local unique pig species, and its most characteristic is the handling method of ham - oil seal; in traditional Chinese Sichuan cuisine, you can also find a contrast, cut the pork into pieces, fry the lard, put in the right amount of salt, code into the bottom of the altar, and then pour the oil in, seal, can keep the years not bad, fragrant
NO8: Rugao ham
The production of Rugao ham began in 1851 AD, and is one of the three famous legs in the country, along with Zhejiang Jinhua ham and Yunnan Xuanwei ham. Because Rugao is located in the north, it is called "North Leg"; the excellent breeding pigs raised in Rugao and Hai'an are used as raw materials for the fine breeding of pigs with pointed heads and thin feet and thin skin and tender meat, which are carefully made, with thin skin claws, shaped like pipa, red like fire, and unique flavor
NO9: Virginia ham
Virginia ham is produced in Virginia, usa, Virginia ham is known as pigs are fed with peanuts, so that while maintaining the natural flavor of ham, you can also accidentally harvest another heavy oil aroma of peanuts, so in the process of making, it is particularly important for the preservation of the taste of the ingredients themselves
NO10: York ham
York ham is produced in Yorkshire, England, with Yorkshire white pig with oak smoked British York Ham (YorkHam), the taste is dry and salty, full of light fruity aroma, so that smoked ham is very easy to absorb the taste, and locked in the ingredients, plus high-quality Yorkshire white pig, sweet taste, endless aftertaste
Beautiful and endlessly evocative