Got this meat from a friend with a few other things. But I’m guessing this is a type of ham almost looks like prosciutto. Should I add salt and try to turn it into prosciutto?
by Quintluisine
12 Comments
icebychris
It’s bacon
EastForkWoodArt
Hmm. Don’t know if you can do that at this point. May have been wet brined already
Edit: that’s a bit of a shitpost as I have no experience making prosciutto
BigCannedTuna
Bacon or a kind of smoked ham
goodkingfleeb
Pork belly? Cure it and turn it into bacon!
BuyOne8134
Prosciutto style ham
Abbot-Costello
Ham. I remember seeing one cut like that, but I can’t remember who. Wrong color for prosciutto. Wrong fat pattern for bacon.
3rdIQ
That is a “carver ham” which is an outside muscle from a rear leg. They are ready-to-eat, and somewhat mild. So I score mine and do a flavor smoke for 1.5 hours. Unless I special order them they are only available during the holidays. They make wonderful gifts, and the price is around $12.
In Germany we call that Kassler. It’s smoked and cured pork meat. Mostly from the loin or neck. More rarely from the ribs, bellies or shoulders. In Germany we eat them cold (as is), or hot, after slightly frying them in a pan. Mostly one eats them with mashed potatoes and sauerkraut, or in hot pots, cooked together with different legumes and served afterward with salt potatoes and parsley. Alternatively with kale or rutabaga. Or you cut them in smaller parts, after heating them, and put them in buns, with some solid serving of mustard, or horseradish paste (with or without cream, to make it less spicy), which makes pretty solid food for hard workers (like construction workers) during a break.
12 Comments
It’s bacon
Hmm. Don’t know if you can do that at this point. May have been wet brined already
Edit: that’s a bit of a shitpost as I have no experience making prosciutto
Bacon or a kind of smoked ham
Pork belly?
Cure it and turn it into bacon!
Prosciutto style ham
Ham. I remember seeing one cut like that, but I can’t remember who. Wrong color for prosciutto. Wrong fat pattern for bacon.
That is a “carver ham” which is an outside muscle from a rear leg. They are ready-to-eat, and somewhat mild. So I score mine and do a flavor smoke for 1.5 hours. Unless I special order them they are only available during the holidays. They make wonderful gifts, and the price is around $12.
[https://i.imgur.com/MmfKc3j.jpg](https://i.imgur.com/MmfKc3j.jpg)
[https://i.imgur.com/AiCQGdj.jpg](https://i.imgur.com/AiCQGdj.jpg)
In Germany we call that Kassler. It’s smoked and cured pork meat. Mostly from the loin or neck. More rarely from the ribs, bellies or shoulders. In Germany we eat them cold (as is), or hot, after slightly frying them in a pan. Mostly one eats them with mashed potatoes and sauerkraut, or in hot pots, cooked together with different legumes and served afterward with salt potatoes and parsley. Alternatively with kale or rutabaga. Or you cut them in smaller parts, after heating them, and put them in buns, with some solid serving of mustard, or horseradish paste (with or without cream, to make it less spicy), which makes pretty solid food for hard workers (like construction workers) during a break.
Its ham, slice it and eat it.
Carver ham
Ham
Dang, now I want a grilled ham and cheese.