The lower of meat derived from the hind leg of a pig, which has been cured equally to bacon, is usually referred to by this time period. This course of includes both dry-curing with salt or brining in a salt answer, adopted by air-drying. The result’s a product that requires cooking earlier than consumption and affords a particular salty taste.
This preserved meat is flexible in culinary purposes, usually served as a part of conventional meals or used as a part in varied dishes. Its prolonged shelf life as a result of curing course of has traditionally made it a useful meals supply. The curing and preservation strategies have been refined over generations, resulting in regional variations in taste profiles and preparation methods.
