John Myers
A ham that actually isn’t one: because salmon ham doesn’t come from the leg, but from the pork chops. The gentle salting and smoking gives the tender ham a very mild taste.
Origin
The lean raw ham owes its name to the piece of meat from which it is processed. The pork cutlet is also called salmon. The so-called “Paris salmon ham” is particularly popular. The meat is freed from bones and fat, cured and covered with a thin layer of bacon before smoking. So it doesn’t dry out and stays nice and juicy for a long time.
Season
Salmon ham is available all year round with consistent quality.
Taste
Due to gentle curing and the comparatively short smoking process, the tender meat has a very mild, slightly salty taste.
Use
The classic way is to eat salmon ham in thin slices on bread. It goes particularly well with strong black or farmer’s bread or baguette.
Storage
Sliced salmon ham should be stored in the refrigerator, wrapped in parchment paper. Whole pieces do not need to be refrigerated, but should still be stored in a dry, airy and cool place.
Durability
Properly stored, sliced salmon ham will stay fresh for 5 to 7 days. Depending on the size, whole pieces have a much longer shelf life because the smoking creates a kind of protective layer around the ham. For packaged goods, pay attention to the best-before date.
Nutritional value/active ingredients
With approx. 116 kilocalories/487 kilojoules, 18 g protein, 0.8 g carbohydrates and 4 g fat (36% of which are saturated fatty acids) per 100 g, salmon ham is relatively lean.
