Liha töötlemine
Westphalian ham, the Katenschinken (cold
chestnuts. The processing may take up to 18
smoked ham), and the Finnish “sauna” hams.
months, but the total production is very short.
Bayonne hams hold a PGI and are produced
in up to 12 months.
Hams in America
Parma hams are produced in the northwest
of Italy from specific crossbreeds of white American hams, known as country-style
pigs (basically Landrace and Large White), hams or country hams, are salted and post-
slaughtered at about 160 kg live weight. The salted and then aged for about 1 month and
raw materials and processing conditions are then smoked. These hams are typically con-
Figure 20.1. A typical Spanish Iberian ham as an entire piece.
annaabi.ee 
