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2016-12-07T18:13:54Z

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{{#seo:
|title=Carmarthen ham
|titlemode=replace
|keywords=#carmarthenham #ham #hams #pork #fat #fried #pgi
|hashtagrev=12032020
|description=PGI Carmarthen ham is an air-dried, salt-cured ham made from pork legs. The ham is hung at an ambient temperature of 16-26 degrees centigrade for a period..
}}


[[Image:Carmarthen ham.jpg|300px|thumb|right|Carmarthen ham]]
[[PGI]] '''Carmarthen ham''' is an air-dried, [[salt]]-cured [[ham]] made from [[pork]] legs. The ham is hung at an ambient temperature
of 16-26 degrees centigrade for a period of 6 to 9 months. The age of ‘Carmarthen Ham’ is counted from the
first day of salting.

The finished [[ham]] has a rounded external shape at the base and is tapered to the top. Externally a whole
‘Carmarthen Ham’ is dark beige colour and the skin (or rind) has a hard dry ‘leathery’ feel.
When sliced, ‘Carmarthen Ham’ has a uniform rich deep pink to dark red colour, with interspersed cream coloured
fat throughout. It has a slight salty, sweet [[pork]] taste and a soft springy texture. It has a delicate and mellow flavour
with salty overtones, providing a balanced sensation between tenderness and a tendency to melt. ‘Carmarthen Ham’
has a characteristic delicate aroma typical of air-dried ham. The [[ham]] disintegrates when pulled and has a silky soft
texture. The layer of [[fat]] which is a cream on the surface below the rind must not exceed the maximum acceptable depth of
5 mm. The [[hams]] are presented and marketed as whole [[hams]] or boned, sliced and packed in pieces of various weights and
shapes according to customer requirements.

Specific steps in production that must take place in the identified geographical area:

— trimming and shaping of the [[pork]] legs

— application of preservative

— addition of [[salt]]

— reapplying [[salt]]

— rinsing

— netting of [[hams]]

— ripening or maturing of the [[ham]]

The designated geographical area encompasses an area around Carmarthen town.

‘Carmarthen Ham’ is an air-dried, salt-cured, whole bone-in [[ham]] weighing between 4-5 kgs and takes 6-9 months
to mature.
Pig-keeping/farming has had a long history of association throughout Wales including West Wales and the
Carmarthen area, and Welsh families throughout Wales and the Carmarthen area have been curing Welsh [[pork]] in
dry [[salt]] to preserve it for generations. The production of Carmarthen Ham developed only in the Carmarthen area
as a result of a local butcher identifying a demand for maturing [[hams]] longer than the three months which was the
normal practice at the time, and eating the [[ham]] raw similar to continental [[hams]] as opposed to being traditionally
eaten [[fried]] or [[boiled]].

The specificity of the geographical area is based upon skill base and reputation. The skill base has developed over
30 years in the area.
The skill base that has arisen in the designated area, amounts to specific skills and experience throughout the processing
stage but in particular at the following stages:

— The shaping of the legs, to remove excess [[fat]] and flesh to produce the specific desired shape which is
a rounded external shape at the base and tapered to the top.

— The exact quantities of preservatives and [[salt]] added will vary very slightly according to weight and size of the
[[ham]], and time of the year when the [[ham]] is being produced. With heavier, larger [[hams]], very slightly more [[salt]]
and preservatives is required. [[Hams]] made when the ambient temperatures are higher during summer months
also require slightly more [[salt]] and preservatives to preserve them compared to [[hams]] made during cooler winter
months.

— The reapplying and massaging of the [[salt]] into the [[ham]]. Moisture is removed from the flesh of the [[ham]] by the
addition of the [[salt]]. Skill is required to know when sufficient moisture has been removed to produce
Carmarthen Ham. This is achieved by assessing the firmness of the muscle and is a ‘feel’ which is a skill passed
down from one generation to the next.

— Monitoring the maturing of the [[hams]] and determining the ‘readiness’ of the [[ham]] by feeling the [[ham]] for its
firmness and dryness. Externally a whole ‘Carmarthen Ham’ is dark beige in colour and the skin (or rind) has
a hard dry ‘leathery’ feel. Recognising the correct ‘feel’ of the mature ‘Carmarthen Ham’ is a skill passed down
from one generation to the next.

‘Carmarthen Ham’ has been sold in the historically famous Carmarthen market since the 1970s. The unique characteristics
of ‘Carmarthen Ham’ as a quality product are now widely recognised and in demand by consumers
throughout Wales, UK and overseas. ‘Carmarthen Ham’ has been served at royal garden parties and in many
famous hotels and restaurants, including The Celtic Manor during the prestigious Ryder Cup in 2010. ‘Carmarthen
Ham’ has also been featured regularly on television programmes and in the press, and Carmarthen Ham has been
awarded a Great Taste Award for the ‘Best Welsh Speciality’.

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/carmarthenham|#carmarthenham]] [[Special:Search/ham|#ham]] [[Special:Search/hams|#hams]] [[Special:Search/pork|#pork]] [[Special:Search/fat|#fat]] [[Special:Search/fried|#fried]] [[Special:Search/pgi|#pgi]]
</code>

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Chef: seo