Tuesday, August 25, 2009
Just as Spain and China and Hungary all have processors curing hams, America has processors (like Johnston County Ham) who make cured hams.
I found a document about country hams that gets into details.
Country hams are cut to help the hams turn out properly (see image above). Depending on a facility's ability to control temperature and humidity, the hams can be cut differently. In the image above, the top right is cut to reduce spoilage. The bottom right is better for controlled conditions.
Posted by Heath Putnam at 1:39 PM