The Spanish cure: Iberian hams and sausages are finally becoming available in the United States

Article Abstract:

Iberico hams will be available in the United States in 2005 the first year that these hams will be produced to meet the U.S. Department of Agriculture's stringent standards. The Spanish have been curing hams for centuries originally produced mostly in mountainous areas; the ham was called jamon serrano.

Product standards, safety, & recalls, Spain, Standards, Pork industry

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Prosciutto di Parma, prego!

Article Abstract:

Prosciutto di Parma is considered an Italian delicacy that is versatile to serve. The hams are aged for 400 days to prevent disease transmission and to give a rich flavor. Taste evaluations of five Parma hams are given. Prosciutto is best served with simple dishes, such as saltimbocca or salad.

Italy, Food and nutrition

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How to cook: braises & stews

Article Abstract:

The various steps of braising and stewing tough meat and the suitable equipment needed are presented.

Animal Slaughtering and Processing, Meat Incl Poultry, Methods, Recipes and menus, Meat, Braising (Cookery), Braising (Cooking)

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