| |
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. |
|
|
