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History
Ham
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Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.
Half of a bone-in ham, studded with cloves
Half of a bone-in ham, studded with cloves
Typical slice of ham
Typical slice of ham
Sea salt being added to raw pork leg as part of a dry cure process
Sea salt being added to raw pork leg as part of a dry cure process
Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques
Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques
Pork
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Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork belly cut, showing layers of muscle and fat
Pork belly cut, showing layers of muscle and fat
A pig being slow-roasted on a rotisserie
A pig being slow-roasted on a rotisserie
Pig being prepared in France during the mid-19th century.
Pig being prepared in France during the mid-19th century.
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy.
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy.