With its dedication to excellence and attention to the safeguarding of quality, King’s has made important contributions to the success, development and promotion of the culture of ham.
Contributions that today tell a story, the history of pig rearing, that first started thousands of years ago. Ten thousand years ago to be exact. In 8000 B.C. man first introduced pig’s meat in his diet.
ALLOW YORSELF A MOMENT OF PURE PLEASURE
The best way to experience the aroma of the ham is to slice it by hand. A few simple tricks of the trade are all that it takes to indulge yourself in this taste sensation. First of all find yourself:
- A short narrow bladed knife, well sharpened
- A Boning Knife, long and narrow. Extremely sharp
- A Vice, the connoisseurs recommend a stainless-steel one, with support and handles in the finest wood, ideal for slicing by hand, carefully positioning the ham in a comfortable position.
Are you ready?
Trim the ham around point A, cutting towards the outside and down, without sinking the knife too deeply into the ham. Remove part of the surface glaze, trim off some of the fat and the rind. Using the same knife remove the small bone on the haunch (point B). Try to stay as close as possible to the bony part without cutting or tearing deeply into the lean part.
At this point trim off part of the rind and the fat found near the rump.
Now the ham is finally ready for hand slicing and you can start to slice thinly down to the bone.
As you slice cut away rind and fat as necessary.
When you reach the bone turn the ham over (point C) and prepare it again for slicing by removing glaze, rind and fat until you reach the lean part below. Cut until you reach the bone and the shin at the knuckle.
A TREASURE TO PROTECT
A few simple rules suffice. A few simple hints that will allow you to always have your ham to hand and to enjoy its full taste and aroma at any time of the day. Simple but indispensable precautions that will help to prevent microbiological changes that could affect the taste and the aroma of the product. At the moment of purchase it is in fact important to choose the quantity and packaging that best fits your needs. Preservation techniques vary according to the type of product. Sliced ham (even that in small pieces) should be eaten as soon as possible to maintain its freshness. A whole ham, however, must be carefully stored so that it maintains its characteristic freshness and quality.
MAYBE NOT EVERYONE KNOWS THAT.
Pig's meat is not as fatty as you may have thought. Modern processing techniques, along with the increasingly sophisticated needs of consumers, have brought a new type of meat to our tables: leaner, higher in protein, safer and with lower cholesterol levels.
Every ham should be accompanied by its own wine. The raw and aged hams are better served with white wine, whilst the traditional cooked hams are better with red wine. Beer lovers are also kept happy. A pint of beer is the ideal companion for the best quality speck.
The hilarious comedy, Silence of the Hams (USA 1993) is a Hitchcock inspired parody which also figures in the Guinness Book of World Records. The film was the first for the director, the Italian comedian Ezio Greggio, and boasts the participation of seven superb directors-actors (eight with Ezio). The cast included amongst others Stuart Pankin and Bubba Smith. The longest slice of ham in the world is 106m and 38cm. The record (achieved in 1996) is held by Pietro Passeri, a talented delicatessen seller from Petrignano d'Assisi.