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Is ham pork or beef?
What animal is the definitive source for traditional ham?
What characteristic transforms a pork hind leg into a product designated as ham?
Which specific anatomical cut of the hog must a product come from to be true ham?
What is a primary result of the Dry Curing method for ham preservation?
Which curing method involves immersing the meat in a salt and water solution?
How are City Hams generally prepared and sold?
What preparation step is often required for a consumer buying a traditional Country Ham?
Compared to an equivalent cut of fresh pork, how does cured ham differ nutritionally due to preservation?
If a cured ham product is labeled as 'not fully cooked' according to FSIS guidelines, what must the consumer do?
What two factors determine the classification of a product as ham?