Manufacture of artisanal dry-cured hams: a European perspective

Abstract Dry-cured ham has been produced for centuries in Mediterranean countries and constitutes a product that is obtained through a long drying and ripening process of pork legs. There are several types of hams that receive specific names depending on the area where they are produced. The processing time varies from several months up to 2-3 years and an intense flavor is developed. Mediterranean dry-cured hams are eaten raw, without any cooking due to its good shelf-life.