Translation of "Luftgetrockneter schinken" in English

Dried ham is one of the best-known processed meat products from Italy.

Meat dishes include lamb specialties as well as "Prsut", the Dalmatian air-dried ham.

Some also serve the classic toast with full-flavored "jamón Ibérico" (cured ham) from the province of Huelva.

Even the delicious Istrian truffles, tender lamb from the island of Cres or smoked ham - a cured ham - or Paski Sir from the island of Pag may of course also missing a little like the barbecues at the beach, the traditional Croatian Cevapcici and Pljeskavica .

Most people come to Andalucia for their holidays because of the superb weather and the excellent beaches which are a big draw, along with the delicious, reasonably-priced food - especially seafood and jamon iberico (cured ham) - and friendly people who love nothing more than a fiesta.

It's the country's quintessential cured ham and can be served either cold or cooked.

Prosciutto is the famous ham from Parma.

For the variant with air-dried ham I have the simple instructions here:

They later become the desired, air-dried Iberien ham.

The air-dried ham is also very famous, that is eaten in very fine slices.

Ham and cold cuts, well cured, are the star products created following the slaughter.

Robusto has been developed for the production of the highest quality dried hams.

We recommend ordering gazpacho, the Sacromonte omelette, or cured ham from Trevelez.

Only 14 kilometres from where we are located, you can try the cured ham from San Daniele del Friuli.

Therefore, they are the perfect ingredients for the top segment of the Italian dried ham industry.

Vion has been delivering hams to Italian dried ham producers for many years.

In Travélez, well- known forts air-dried ham, it was time for lunch.

Air-dried or smoked ham from Ockstadt and cherry brandy-soaked ham are genuine specialities.

We pass Caratuñas, Pampaneira, Pitres, Portugos as we climb to Trevelez, which at 1486m is the highest village in Spain and is renowned for its exquisite air-cured Iberian hams.

Tinjan is a place that proudly preserves its history and tradition whether it relates to the symbols of the area – stone dry walls and pools, Istrian traditional tools (kosiri and rankuni), folklore and architectural heritage, folk tales or legends, or relating to superior gastronomic specialities such as Istrian prosciutto (pršut).The tradition of the production of superb smoked ham is nowadays in Tinjan area preserved by numerous registered prosciutto manufactories and in 2006 Tinjan proclaimed itself the Municipality of Istrian smoked ham. In October is held International prosciutto fair ISAP

On the picture you can see the famous Spanish "air-dried" ham which is called "jamon", to be exact the "jamon iberico".

This is a product with a distinctive shape which sets it apart from pršut, the well-known Slovenian air-dried ham, or from South Tyrolean Speck.

An exclusive ADLER-creation by Peter Adler himself: air-dried ham – named after the Alemanni, the west-Germanic tribal community of the early middle ages.

Served at a young age and chilled, this wine is also suitable as an aperitif and with air-dried ham and fine goose liver pate.

The Robusto hams are the perfect raw material for the high-end segment of the Spanish dried ham industry, which focuses on Serrano ham.