Liha töötlemine
Spekeskinke ham, which is ripened for 12 or
Corsican hams are produced in Corsica
more months (Haseth et al. 2007). Other tra-
(France) from autochthonous heavy pigs bred
ditional European hams are the German
in an extensive system and fattened with
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
annaabi.ee 
