Ever wondered what sets cured and uncured ham apart? See how their preservation methods impact flavor, shelf life, and the ...

That metallic-looking rainbow that often appears on sliced deli meat is known as iridescence, a phenomenon in which changing ...

Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie ...

Cavagnini produces pork for products including Parma ham and San Daniele ham — a similar cured meat originating in Italy’s northeastern Friuli region. These are exported all over the world.

There are several ways to cure a ham, but in most common American supermarket hams made for baking or roasting, sodium ...

Ham is a cut of pork leg that’s been preserved through the process of curing, per the U.S. Department of Agriculture. The American Institute for Cancer Research defines processed meat as meat ...

Employees grease hams with lard before hanging them to dry in storage as part of the Parma ham curing process at Pio Tosini Industria Prosciutti in Langhirano, Italy. (Alessia Pierdomenico ...

Meat, salt, time and air'Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open ...