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Dry-Cured Hams Characteristics

Type
Origin
Processing Time*
Smoked
Bayonne
France
9-12
No
Ching Hua
China
3-6
Yes
Corsican
France
24
No
Country-Style
USA
3-9
Yes
Iberian
Spain
24-36
No
Katenschinken
Germany
3-5
Yes
Parma
Italy
12-18
No
San Daniele
Italy
9-18
No
Sauna
Finland
2-4
Yes
Serrano
Spain
9-18
No
Westphalia
Germany
3-5
Yes
Yunnan
China
3-6
Yes


Notes


*Approximate months

Sources

Contis, E.T, 1998. Food Flavors: Formation, Analysis and Packaging Influences. In: E.T. Contis, C.-T Ho, et al, eds. Proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997. Amsterdam; New York: Elsevier, 428.

 

 

 

 

 

 

 

 

 

 

 



 



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