dry-cured

This is dry-cured for one week and hung for a further three weeks.

The dry-cured Parma ham must age for at least a year in special conditions.

If you are using bacon, try to find a dry-cured country bacon.

For example, in a shop a particular type may be described as "dry-cured unsmoked back bacon".

I prefer to think of it as dry-cured.

It is best known for its dry-cured Jinhua ham.

He added ginger and garlic, then dry-cured Chinese sausage.

"Everything is still dry-cured, and we smoke with gas and wood chips.

In English it refers to certain types of dry-cured ham from Spain.

It starts with a small piece of prosciutto or other dry-cured ham, like Smithfield.

However, dry-cured bacon, which is like American bacon, is also available here.

For the ham, use prosciutto or other dry-cured ham, if possible, and feel free to increase the amount.

They are dry-cured, salted and rubbed with brown sugar and usually sold unsmoked.

Pieces of prosciutto (thinly-sliced, dry-cured ham) may be incorporated into the dough.

The bacon's the speciality - dry-cured, sweet-cured, beer-cured, all by the man himself.

The navel was dry-cured in salt and other spices for weeks, then smoked and, finally, steamed.

Ninety years later it carries products from aged pecorino to dry-cured sausages, many found nowhere else in the city.

Prosciutto, ham originating from central and northern Italy, usually dry-cured and not cooked.

Dry-cured Italian deli items from Applegate are especially appealing.

The same regulations govern all dry-cured hams produced in the United States, whether country or prosciutto style.

Deek had gone for a whole big dry-cured hard sausage, a string of smaller ones, and half a wheel of cheese.

Heat rarely agrees with prosciutto, which is a pork thigh that has been dry-cured with just salt and air.

Our award winning bacon is packed full of flavour and best of all, is completely dry-cured.

A dry-cured ham, served uncooked, similar to Italian Prosciutto.

Was traditionally used to coat dry-cured meats such as hams to protect them from becoming fly-blown during further storage.