ABSTRACT
Dry-cured ham is generally considered to be a typical product of the Mediterranean area. Spain and Italy are the main producers, although it is also manufactured outside Southern Europe. The Mediterranean types of dry-cured ham (e.g., Spanish “Jamón Serrano”, Italian “Prosciutto crudo”, or French “Jambon de Bayonne”) are characterized by dry salting and a long maturation period (from 7 to over 24 months). The Northern Europe types of dry-cured ham are characterized by smoking followed by a short maturation period (e.g., Westphalia hams in Germany).
