Anyone produce this kind of ham?

I'm not affended by your posting about pork. Just tellin' ya how it is.
God created a lot of things that he also deemed an abomination. It's boils down to a choice between your taste buds or your God.
You ain't got enough ammo......

Pigs are so genetically similar to us that we can swap out body parts in transplans today.

Maybe they were the first and God didn't like how they turned out. Or maybe they were meant to be the chosen ones.

Ok but what about Rabbits and Catfish

big rockpile

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We make a similar kind of ham on the other side of the Pyrenees. It's made with local salt, and called Bayonne Ham (because Bayonne was the town where it was shipped out from, way back when).

Bayonne ham is also very, very expensive...but not as much as this Spanish one....a well aged Bayonne Ham could put you back a couple hundred dollars.

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Here is a place we get Cured Hams.my DW use to work there,do it the Old Fashion way.


http://www.smokehouse.com/
big rockpile

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I love being married.Its so great to find that one person you want to annoy for the rest of your life.



If I need a Shelter
If I need a Friend
I go to the Rock!

We make it by rubbing the ham of a castrated male (not a female, because is she is in heat when butchered, the meat may spoil) with a mixture of salt and saltpetre, then letting it sit in sat for about three weeks, then hanging (in a mesh bag with bayleaves) for a year or two. Slice paper thin to eat.

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I've made salt-cured hams in my dim, dark past. Its quite easy and a lot less work than brining and smoking. After the cure I would wrap them in parrifin coated muslin. Could only age them about 4 months as we just don't get cold enough, long enough.
BTW: The ancient Jews didn't eat pork because they started out as nomads. Pigs aren't part of the nomadic lifestyle. After the Jews settled down, they didn't begin to eat pork to help set themselves apart from the people they had settled among. Same with the fish/shellfish rules. Had nothing to do with health or sanitation reasons. Pork is no more dangerous to eat than any other livestock. Trichinosis was never that much of an issue until people began to eat more fresh pork.

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There ARE a bunch of "treats" with dead pig in them, though....

Does anybody know why it is not common to see other meats salt-cured and dried using this method?
It would sure beat the trouble of canning, and could save some room in the freezer...

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The French do ham, blood puddings, sausages, and bacon this way. It's not unusual to go into a house and see the beams full of hanging meats. They also salt meat for a day or so and then cook it and store it under fat.

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Yes, you can feed feral hog meat to dogs. That's what some of my friends do to off-set the costs of keeping hog hunting dogs. They mix the meat in with the dog food. Sometimes they cook it..sometimes raw.

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I've known a lot of dogs in the past that subsisted quite a bit on feral hog... the parts the owners didn't want.

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I do 5 or 6 pounds of beef this way each year. Its the only time I don't use my own beef as I don't have mine cut into that large of a single piece. I usually use a big top round roast, salt cure it for 3 to 4 weeks, then smoke for 1 day and then dry without smoke for 3 or 4 days. Then I take it to the local slaughterhouse and they chip it for me. In Dutch this is Rookvlees (smoked meat), in English its dried, chipped beef; the base for SOS. Wonderful stuff wrapped around a slice of apple or pear, served with cheese, or chopped fine and sprinkled over boiled new potatoes.
I package it in 1/2 pound packages and store it out in the well house.

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If angels existed, they'd probably be considered big game. (Don Swain)

Home schooling.........not just for scary religious people anymore. Buffy

This is confit, a great way to store meat. I do duck, goose and pork this way. It will keep for many months in the refrigerator or cold room. My mother used to cook up lots of pork chops and then put them in a crock and cover with lard. A quick after work snack was to dig one out and enjoy it with a hunk of bread. Just remember to remelt some of the lard and pour it back on. She kept the crock in the pantry on the back porch.

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If angels existed, they'd probably be considered big game. (Don Swain)

Home schooling.........not just for scary religious people anymore. Buffy

Ya'll got me thinking ham, the household family treat. For the doitourselfers:

http://www.uga.edu/nchfp/how/cure_sm...rginia_ham.pdf

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The farmer is thinking like a restaurateur. The first bite of something is and should be the best. Chefs like Fernando Adrià from El Bulli on the Cosa Brava in Spain produce meals that usually contain 30 bites. Rarely is a course more than two bites.

If you are only giving one bite of an ingredient then it better be good. A reservation at El Bulli is the toughest ticket around. They get 400,000 reservation requests for 8000 available seats.

Pig is a culinary rage now and the farmers who are meeting that demand for exceptional tasting meat are reaping the rewards.

Berkshire pigs are in big demand now from fancy restaurants.

Today's hogs are too lean and dry. Even Shake and Bake admits that pork is leaner today and that use of their product might require some additional oil or fat to make the end product taste better.

Surely you're joking. Our dogs love and thrive on pork, meat, offal and bones. They guard and herd our pigs and then share in the harvest. Pork's excellent dog food.

A year or two? Our hams never last that long - we get hungry for them. The purpose of curing is to make the meat last into the darth season. Longer than that seems excessive. I was puzzled by the Spanish pigs article on this account. Although, more power to them if they can command that price.

Cheers

-Walter
Sugar Mountain Farm
in the mountains of Vermont
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We salt cure hams, and never cut one until it is at least 18 months old. It has so much flavor, and is so tender. My Daddy is a master of curing country hams. I hope to be a master before I die. He is sought out from every state and some foreign countries. He has not done the rasing of the hogs and curing hams for 3 years now, stating he was getting to old to do it. But he is now back doing it, because he can't get a good ham. Come february I will get schooled in curing country hams again by the master, my daddy.

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I never knew about the porkchops...did she salt them first? Sausages can also be cooked and put down this way....Mmmm!

We do confit with chicken, pork, rabbit, and duck. I have read that it can be done with any meat, including beef and mutton.

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