SC - Ham

[Bonne of Traquair]

><<
>  Now, about this processed pig meat. Is it cured or fresh? Or, by dint of
>  its being processed in some manner other than a traditional dry-rubbed
>  salt cure and optional smoking, is it somehow no longer ham?
>   >>
>
>It is not necessarily ham to start with, just little bits of lean and fat
>pork from any part of the pig, cooked with salt and spices and 
>preservatives,
>and pressed into a loaf.
>
>Mordonna

YOu are visiting a poor shop indeed if you are getting "pressed ham" and not 
even city ham which is at least a solid piece of meat (I'm sure not 
necessarily the anatomically correct piece) treated with salt and water.

Bonne


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