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Home > Art, Film & Photography > Ham: Jinhua Ham, Prosciutto, Jamon Iberico, Jamon, Jamon, Speck, Ham Sandwich, Croque-Monsieur, Bayonne Ham, Jamon Serrano
Ham: Jinhua Ham, Prosciutto, Jamon Iberico, Jamon, Jamon, Speck, Ham Sandwich, Croque-Monsieur, Bayonne Ham, Jamon Serrano

Ham: Jinhua Ham, Prosciutto, Jamon Iberico, Jamon, Jamon, Speck, Ham Sandwich, Croque-Monsieur, Bayonne Ham, Jamon Serrano


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About the Book

Chapters: Jinhua Ham, Prosciutto, Jamon Iberico, Jamon, Jamon, Speck, Ham Sandwich, Croque-Monsieur, Bayonne Ham, Jamon Serrano, Ham and Cheese Sandwich, Country Ham, Elenski But, Christmas Ham, Dry-Cured Ham, Black Forest Ham, Chipped Chopped Ham, Lacon Gallego, Presunto, Ammerlander Schinken, Smithfield Ham, Njegu ka Pr uta, Ham Salad, Turkey Ham, Ham Steak, Culatello, Jambon D'ardenne, Jamon de Huelva, Jamon de Teruel, Jamon de Trevelez, Jamon Dehesa de Extremadura, Jamon de Guijuelo. Source: Wikipedia. Pages: 104. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are also called gammon in the U.K., South Africa, Isle of Man, and Ireland. Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing hams (), and vegetables, or for a wide variety of soup and important soup stocks. One of the most famous Chinese hams is the Jinhua ham, which is used to produce a dish known as "Buddha jumps over the wall." Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France (Le Pays Basque or the Basque country). Jambon de Paris (also known as Jamboneu) is a wet-cured, boneless ham. Regional varieties of dry-cured, smoked hams include: Slices of Prosciutto di ParmaIn Italy, ham is called prosciutto, and can be either cured (prosciutto crudo) or cooked (prosciutto cotto). Earliest evidence of ham production in Italy comes from the Republican Roman period (400-300 BC). Modern Italian and European Union legislation grants a pr...More: http: //booksllc.net/?id=14299



Product Details
  • ISBN-13: 9781155202587
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 229 mm
  • No of Pages: 106
  • Spine Width: 6 mm
  • Weight: 168 gr
  • ISBN-10: 1155202589
  • Publisher Date: 15 Sep 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Jinhua Ham, Prosciutto, Jamon Iberico, Jamon, Jamon, Speck, Ham Sandwich, Croque-Monsieur, Bayonne Ham, Jamon Serrano
  • Width: 152 mm


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