Qué diferencia al jamón campestre del jamón de ciudad

The southern United States has its own culinary traditions, and ham is no exception. Country ham reigns supreme in North Carolina, Virginia, and Kentucky, states that form the so-called "ham belt." There, sweet tea with very salty ham is preferred. In the rest of the country, sweeter city ham usually takes center stage at festive tables. The difference isn't just geographical: it's also historical, related to preparation, and how it's served.

Country-style ham is dry-cured with salt, often with spices and sometimes smoked. This preservation method, which predates refrigeration, requires months of aging. The result is a salty ham with an intense flavor and a firm, chewy texture. Before serving, it is usually soaked and cooked, unless it is preferred to slice it thinly, as is done in delicatessens.

City ham is not usually aged. It's cured in a brine of salt, sugar, and spices, often precooked, lightly smoked, and can be eaten straight from the packaging. Its flavor is sweeter and milder, with a juicy and tender texture. Because the methods are so different, one cannot be substituted for the other: those looking for country-style ham shouldn't settle for city ham.

Both are readily available, but they are purchased and consumed differently. Country ham is sold whole, raw, and very salty; brands like Smithfield and Edwards are well-known for this southern product, which can be found in specialty stores or online. Pre-sliced ​​country ham, thinner and easier to serve, is usually ready to eat. City ham dominates supermarkets: honey-glazed hams, spiral-cut hams, pre-sliced ​​deli meats, and canned ham.

At the table, customs also differ. Country ham is served with biscuits for breakfast, fried and with a red wine sauce, or sliced ​​very thinly on a charcuterie board. City ham is the main course for festive occasions, glazed with honey or brown sugar and baked until caramelized. Both traditions, each in its own way, celebrate pork.