Cured Country Ham

The result of slow osmotic dehydration by salt, followed by enzymatic maturation (often over several years). The pork proteins naturally break down into free amino acids, offering crunchy tyrosine crystals and incomparable aromatic depth. Thermodynamics forbids its direct cooking: pan-fried, cured ham loses its water, concentrates its salt to the extreme, and becomes tough as leather. It is served sliced to transparency, melting on the tongue at mere body heat, or placed on a scorching hot dish at the very last moment.