Serrano ham
It's not cooked but dry-cured.
bacon or any dry cured ham
It's not cooked but dry-cured.
Parma ham is a dry cured ham grown in the parma region of Italy
No, prosciutto does not need to be cooked it is a dry-cured ham.
A cured ham is a ham that is ready to eat.
In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked.Thus any dry cured ham can be used as a substitute for real Italian Prosciutto.
Prosciutto is a form of dry-cured, thinly-sliced ham from Italy.
It is a dry cured ham, thinly sliced, served uncooked
Parma and Serrano ham is first cured in salt for two months. Then it is pressed dry and left to age in a dark room for two years, and sometimes nitrites are added.
A cured ham is a ham that is ready to eat.
Well,I think that there is no limit to as long you can keep a properly dry cured ham as long as it's been properly done. I am still nibbeling on the shank of a ham that I bought over two years ago, and the ham must have been at least a year and a half old wnen I bought it. It was a spanish ham, not a pata negra but a good quality ham. I just bought another one to keep up the good work and I am shure its going to last me a long time. Bon appetit.