Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 67

The legs, cut from bacon pigs, must carry a specified level of fat otherwise they become dry; they are long-cut, giving a rounded shape. Curing begins in dry salt with saltpetre and sugar but, after an unspecified time, the hams are removed and placed in a marinade of molasses and spices, after which they are hung to mature. The process from fresh meat to fully matured ham takes 5-6 months.