The meat is a basis for a huge number of dishes, including cold starters and ready dishes. Every gourmet will distinguish a real ham from the just-cooked pork without any special technology, and even more from prosciutto, ham, speck, and other popular snacks. What are pork snacks are known all over the world, and how they differ from each other?
Prosciutto
It is an Italian kind of ham – Parma ham or prosciutto. Eat it in its pure form, sliced thin, almost transparent plates. For the manufacture of prosciutto, they use a maximum of two years, young pigs, and the older the animal; the darker and more aromatic will be prosciutto. Prosciutto is different from other snacks with a smaller amount of salt and lots of sugar.
Ham
Spanish ham similar to Italian prosciutto, but to cook it, they use a special breed – black pigs. Meat ham turns out dark in color and has a more complex flavor due to a special diet of pigs.
Bacon
Bacon is not a type of ham, and it is made not from pork but the abdominal part of pork. This meat is fatter, and in the process of cooking, it is smoked, leaving for a few days in a smoke-filled room. Ripened bacon has a strong taste and aroma. Bacon is not eaten in its pure form and is added as a flavoring in meals, pre-fried.
Speck
Speck is a ham similar to prosciutto, but richer in taste and much smokier. It is a cured meat for cooking that, take the ham with a thin layer of fat. For cooking bacon, use juniper, garlic, and black pepper. It turns out dark meat with a vivid red cut. Peg is used in pure form or added flavor to the roast and other complex dishes.
Ham Country
Country ham is eaten together with the sweet as honey – it reveals the maximum of its taste. Country smoked and dried; the result is a salty dark red meat that is then fried and added to dishes. Cut the ham into thick slices, like sausages.
Ham City
This ham is done to use it in the future for the kind of addon that gives the dish richness. This kind of meat is wrapped in Bavarian sausages or chicken. To taste the city sweet and smoked; therefore, before preparation, it is usually baked.