It has PGI status under European Union law. Ammerländer Schinken is a dry-cured (and normally smoked) ham produced in the Ammerland area of northern Germany. ![]() Torchon ham is wrapped in a cloth during cooking, to give it a better flavor and texture.Jambon de Bayonne has protected geographical indication (PGI) status. Bayonne ham is a cured ham that takes its name from the ancient port city of Bayonne in the far south-west of France, a city located in both the cultural regions of Basque Country and Gascony.Wiltshire cure ham is a historical ham from Wiltshire, England.At its best it is widely considered one of the finest hams. It is a dry-cured ham, but unlike many hams of that sort, is eaten cooked. York ham originated in Yorkshire, England and is now made in other places.Prague ham is a brine-cured, stewed, and mildly beechwood- smoked boneless ham originally from Prague in Bohemia (Czech Republic).Ĭzech Republic Prague Ham on a stall at the Old Town Square in Prague It is also used as an ingredient in various dishes. In 1909 it was first mass-produced and gained popularity. Xuanwei ham has a 250-year history dating back to 1766. Xuanwei ham – a local dish in the Qujing prefecture in Yunnan province, China.Rugao ham is named after Rugao in Jiangsu province and is produced in a diverse variety of flavors, colors, and weights. Rugao ham is a dry-cured ham that originated in Jiangsu province, China, and was first prepared in 1851.It is prepared using the Tongcheng pig and has been described as "the most prized ham in all of China". The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the stocks and broths of many Chinese soups. Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. ![]() It is eaten alone and also used as an ingredient to add flavor to various dishes.
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