Wiltshire ham is a traditional English pork ham originating from Wiltshire. The ham is cured in a process called a Wiltshire cure, in which brine is pumped into the pork with a single or multi-needle injector before the ham is placed in brine for up to a week.
Once taken out of the brine, the ham is usually left to mature for one more week. Wiltshire ham has a mild flavor, and it’s moist but never wet. It can be enjoyed hot or cold. This succulent ham tastes more salty and meaty than non-cured ham, while the bacteria from the brine impart a buttery and malty flavor with hints of yogurt to the ham.
Prosciutto cotto triestino or Cotto Trieste is a traditional cooked ham originating from Trieste in the Friuli-Venezia Giulia region. This ham is made from pork legs and its main characteristic is that it's left on the bone, which is considered a rarity.
The ham is salted (water, salt, sugar, and flavorings are injected into the femoral artery), massaged by machines so that the brine distributes throughout the meat, smoked over wood and aromatic herbs, and cooked slowly in steam ovens, usually for 12 hours.
Hailing from the southern Greek region of Mani, syglino is a traditional cured meat product that is made with pork. This meat specialty is typically prepared with parts such as pork shoulder, pork leg, and pork belly, which usually go through a process of salt-curing and smoking with aromatic herbs (usually with sage) over a wood-fueled fire.
According to traditional methods of preparation, the cured and smoked meat is then chopped and cooked before it is finally preserved in glina (pork fat) or extra virgin olive oil. Some versions call for cooking the meat in fat, while others involve cooking it in water with a variety of spices such as orange peels, cinnamon, cloves, and peppercorns.
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