What is
生ハム?

生ハム (pronounced 'namahamu') is a type of cured ham from Japan, known for its delicate texture and rich flavor. It is typically served thinly sliced and is often enjoyed as a part of a charcuterie board or as a topping for various dishes.

Origins & History

生ハム has its roots in European charcuterie, particularly French and Italian traditions of ham curing. The practice of producing high-quality cured meats has been embraced by Japanese artisans, leading to the popularity of 生ハム in Japan as a gourmet delicacy.

Taste & Texture

生ハム has a rich and savory flavor with a slightly nutty undertone, complemented by a melt-in-your-mouth texture. It can be both sweet and salty, depending on the curing process.

Ingredients

豚肉 (Pork)

The primary ingredient for 生ハム, pork is selected for its quality, typically using the hind leg, which is known for its good fat content and flavor.

塩 (Salt)

Salt is essential for curing the pork, helping to preserve it and enhance its natural flavors.

スパイス (Spices)

Various spices may be used in the curing process, though they are typically kept minimal to allow the natural flavor of the pork to shine.

This item may contain the following allergens:

Pork