Is that what it will taste the ham depends on the type of pig to eat what, when cut off, the mode o

The tea tree can survive for hundreds of years. In the third year of his life, first to be harvested leaves, and the next fifty years will remain fertile. (Joachim D., A. Schloss: The Science of Good Food, 2008)
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We sliced, we put salad, sandwich, omelet, pasta and the rest of today's bake into bread. We got used to each end of the Easter ham overdose. With the difference that has somehow upset the sonkológia how made, what, why there is a different taste of ham and of Prague, what happens to the meat during the aging, and why mentioned constantly in the gastro-Nazis syringes and saltpetre the hiperes ham sight. Well, now utánatúrtam.
First, the leg of ham. The preserved pig's feet. The wild boar. Rarely, deer, goats, turkeys, but by no means the. The total error. The pork shoulders, abdominal and thoracic section of stuff made in processing time and in the same way they like ham, but they are not. The latter part was treated with more flesh is called Bacon. Used in the preparation of ham legs (okay, buttocks together) can all party pieces, bone-in or boneless, and the features that are slaughtered before the Bastard treatment. If they do not, it becomes a gammon. (I do not know that in English it is called a leg of pork that even begin to deal with the Dogon, marinate. If anyone knows the solution, please let me kill the curiosity.) emulsifier e442
Is that what it will taste the ham depends on the type of pig to eat what, when cut off, the mode of curing, the spices used (eg .: juniper, cumin, pepper), the curing time of, and of course the smoking parameters. That is, if it was smoking.
Let's start with the animal. The ham made from pigs live on corn, the most common, but the really good ham and a variety of makers emulsifier e442 are kept in strict diet. Some are eating acorns, some are chestnuts, peanuts or nuts. A large ham realms, such as Italy or Spain is the origin of pork hams are protected under state control diet of raw material. The Parma ham and chestnuts such as pigs reared emulsifier e442 in the remaining Parmesan emulsifier e442 Reggiano Sera do.
The world's most expensive ham, considered Spain Maldonado emulsifier e442 Reserva Alba Quercus bellota emulsifier e442 (kilo forint emulsifier e442 seventy four thousand) is only an Iberian pork, also known as hoof negrából can be made that lives year-round in the air and in his last four months three pounds daily acorns and only eat . For detailed information about this here. Otherwise, the Quercus Alba Maldonado Reserva Bellota dry salt for two weeks, then another six weeks without salt, then come the maturation, so after about three years may be on the table. The Spaniards would otherwise only ten percent of the hams is negrából emulsifier e442 hoof, the others, such as the white pig Serranóhoz used.
Pigs have been handy for marinating. Most shops dozen ham, so the traditional Easter ham is made from wet stains, which is cheaper and much faster than a dry pácolásos procedures. Both páctípusnak the essence emulsifier e442 of the fibers felpuhuljanak, the meat is tastier and longer shelf life. In the central role of the SOE. The raw, fresh ham curing solution some day make it to the water as usual, trying to be distributed evenly, thus flows into the salt and spices in it along with the meat. The salt then binds proteins that begin to repel each other and swell. The water is then (still the spirit of the uniform distribution) spices or sugar, with honey flows into the cells, emulsifier e442 making delicious, juicy meat will be the result. Of course, emulsifier e442 only if you do not sit too long in the brine. Is then added to the cells burst and the ham is wet and sticky. In this process, it is important that the salinity and temperature of the brine is kept at the appropriate level, so it can not multiply the evil little bacteria. Of course, after the wet heat treatment, pickling is generally an i