Ham: why is it called that?

with a dozen different types and qualities on the list of PDO (an acronym that indicates that processing and elaboration take place in the same production area) and PGI (certain qualities of the product are derived from the area of origin). But why is ham called this?

There are various hypotheses, but they all agree that ham is about to dry up…

the etymology derives .. from the processing: once slaughtered, the leg of the pig is put to cool, and salted so that the salt dries out the meat to stop the development of bacteria and thus enable preservation. A technique already known in Roman times, which has evolved over time..

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Ham: why is it called that?

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