ABSTRACT
In Germany, most pork hams are smoked and not dried extensively. In the production of “Westfälischer Schinken”, the bone is not removed before salting, and “Schwarzwälder Schinken” and “Holsteiner Katenschinken” are produced by using special smoking methods. Similar smoked products prevail in Northern and Eastern Europe. In analogy to dry sausages, Mediterranean-style raw hams are not smoked but dried and aged for extended periods. Accordingly, they lose more weight and are more tender and aromatic due to extended proteolysis. Typical examples are given in Table 2 and by Estévez et al. (2015).
