Classic ham curing mix
SHORT DESCRIPTION
For a ham that impresses with both flavor and quality, this spice blend is just what you need! It transforms leg or shoulder into a masterfully seasoned ham for a first-class experience.
USE
Simply use 60 g of the mixture per kilogram of meat. Rub it all over the meat and let it cure for 10 days, either vacuum-packed or in boxes in the refrigerator.
GOOD TO KNOW
Classic ham, often made from the leg or shoulder of the pig, requires special attention during curing and aging to achieve the desired quality and flavor. Classic ham can be enjoyed raw, cooked, or smoked. The processing method influences the texture and flavor of the ham. Served fresh or thinly sliced, the ham is ideal as an ingredient in sandwiches, salads, or as a delicacy for special occasions.
TASTE
This blend not only ensures a perfect balance between flavors but also highlights the natural nuances of the ham. Ideal for gourmets who expect a sophisticated result!
PRODUCTION
Classic ham curing mix
use and application
Simply use 60 g of the mixture per kilogram of meat. Rub it all over the meat and let it cure for 10 days, either vacuum-packed or in boxes in the refrigerator.
details
Professionals about STAY SPICED!
HAYA MOLCHO
ROLAND TRETTL
TOM HEINZLE
BEN PERRY
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