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Seasoning dry-cured ham: balancing flavour and maturation
Good dry-cured ham takes time.
Dry-cured ham takes time. Curing, seasoning, moisture loss and ripening conditions all shape flavour, colour and texture. The product changes continuously during maturation, so the seasoning must suit both the raw material and the planned process. The desired flavour intensity and the finished product profile also matter. The result is a recipe designed not just for the initial taste, but for the entire maturation process.
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Seasoning profiles from mild and aromatic to rich and savoury
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The right accents for air-dried and matured specialities
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Spice notes that complement the flavours developed during maturation
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