Drying is a method of food preservation that works by removing water from the food preventing the growth of microorganisms and decay. Drying food using the sun and wind to prevent spoilage has been known since ancient times and it also helps to intensify the flavour of the food.
A curing compound consisting of salt and other ingredients ( which may include sugar, sodium nitrate, nitrates, phosphates, and other seasonings) is rubbed on the outside of the ham. The ham is then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of ham. In the case of a top quality Jamon Iberico, the drying time can be three years. Generally, the ageing process is approximately six months. During this time, the curing compound penetrates the entire ham, drawing out moisture and thereby preserving the ham. The weight of the ham is then reduced by 18 to 25 percent. This loss of moisture produces a more intense flavour and deepens the colour of the ham. Dry-cured hams may also be smoked. Ham that is dry cured is saltier and drier than the typical ham you find in normal food stores. These raw hams are generally sliced thinner and eaten raw. The meat should be allowed to sit at room temperature for 10 to 15 minutes before consuming, to allow it to develop its full flavour.
Due to the delicate nature of air-dried products, there are not many overseas factories that has earned the seal of approval from Agri-Food & Veterinary Authority of Singapore (AVA) to export to
Singapore. Huber’s has sourced the best from these approved establishments and that is evident from the refined texture and taste of our range of air-dried products.
