What is Torchon Ham? A Guide to This Specialty Cured Ham

HISTORYof Cooked ham

There is no record of the Suidae family of pigs living on Earth in the first tertiary period, about 50 million years before our time. No one will remember them. Still, we owe this first breed a lot of thanks because the domestic pig, which is a distant relative of the wild boar, would not have made such a big difference in French cuisine without them. And according to history, that would be Gaul gastronomy before being adopted by the French.

Did you know that our ancestors, the Gauls, were the first people to make ham? They brought it to the world and made it so popular that many people now make it the same way, so its fame is rarely linked to its French roots. Germanic people, Romans, and Iberians all took the idea and made it fit their own region because they were so good at smoking, curing, and preserving pig meat in oil so that it wouldn’t go bad. ”].

The ‘noble’, premium parts of the pig have always played an important role. After 300 years, the Pax Romana (Roman peace treaty) encouraged Latin charcutiers and Gaul breeders to share their knowledge and skills. During the Middle Ages, ham came to represent wealth and plenty, and it was eaten all over Europe as a staple of rural diets. More than one mural or stained-glass piece in famous places like Notre Dame Cathedral in Paris, the Basilica of Saint-Denis in Paris, and the Parma Baptistery in Italy show Ham.

Mentions of cooked ham in various written works gradually multiplied. For example, a recipe for cooked ham was written down in a home economics treaty in the 1400s. In 1793, four hundred years later, the Tableau du Maximum, an official document that set the highest price for food, made it clear that cooked ham was sold in and around Paris. In 1869, famous French chef and pastry-chef Jules Goueffé also described ‘Paris ham’ (French: jambon de Paris). An important source said that this was an “ordinary ham” that had been cured, boiled, deboned, put in a terrine “rind-side down,” and chilled under a press. He recommended this should be served with a jelly or on a serviette garnished with sprigs of parsley.

Ham is described in myriad ways. The jambon de Paris that some people get is boned, rolled, and covered in a thick layer of fat and rind. It doesn’t have any jelly on it. Equally it can be perfectly cylindrical in shape, boned and retaining the rind. In fact, jambon de Paris did describe cooked ham, which was a popular food at the time.

SECRETS OF PRODUCTIONof Cooked ham

Cooked ham today accounts for France’s largest charcuterie production.

There are strict rules about production, and the industry code of best practice (French: Code des Usages) says that only ham from the back of the pig can be used to make cooked ham.

Cooked ham or jambon blanc (white ham), is simply put, salted ham. The salty character comes from soaking in brine. How the ham is cooked is also important. It can be steamed, braised, cooked “au torchon” (wrapped in cloth and cooked on or off the bone), or in a broth. And so ham comes in multiple forms, from Paris, York, Prague and on the bone. It can also be categorised according to the way it is prepared.

Depending on the recipe and the type of additives (again, which are strictly regulated), cooked ham may also have wine, liquor, liqueurs, sugars, condiments, herbs and spices, and so on. The ham can be bought with or without the rind, and the fat layer on the outside should not be more than 4 mm thick. Fresh ham is the main ingredient. In France, it is often called “4D,” which stands for “découenné, dégraissé, désossé, dénervé,” which translate to “to remove the rind, fat, bone, and nerves.”

Today, salting and cooking techniques have evolved markedly to guarantee ham of consistently high quality standards.

The Code des Usages de la Charcuterie is a technical code of practice that tells people how to make charcuterie. It lists the main qualities that the meat must have in order to be sold as charcuterie. The charter was made after a lot of discussion and input from top and small producers, as well as the Technical Center for Salaison, Charcuterie, and Deli Meats (French: Centre Technique de la Salaison, de la Charcuterie, des Conserves de Viande). This is approved by the French Government through the DGCCRF (Directorate General for Competition Policy, Consumer Affairs, and Fraud Control). This way, the code of practice guarantees consumer safety and ensures products are not mis-sold.

How Ham Is Made from a Whole Pig — Prime Time

FAQ

Is Torchon ham processed?

What are the ingredients in Torchon ham?

What is torchon ham in the UK?

How many calories are in Aldi Torchon ham?

What is a torchon Ham?

Torchon in French means ‘cloth’. This ham is wrapped whilst it cooks, to give it a succulent delicious French flavour. Try in a croque monsiuer Allergy advice: for allergens see ingredients in bold For extra freshness place in a container or a food bag and ensure it is well sealed

What is a torchon in cooking?

Au Torchon is a French phrase used to describe a cooking technique. A “torchon” is a cloth, such as a dish towel, that a food is wrapped in for cooking. A cheesecloth can be used, or a pudding cloth (which has a tighter weave), or a clean kitchen towel. You wrap the food item in the cloth, and tie it securely with kitchen string.

Can I reproduce a French Torchon Ham?

It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Buy Unearthed French Torchon Ham online from Waitrose today. Picked, packed and delivered by hand in convenient 1-hour slots

What is a jambon de Paris Ham?

Jambon de Paris, also known as Paris-style ham, is a slow-cooked, unsmoked ham traditionally prepared by artisanal butcher shops in Paris—the capital city of France—and its outskirts. Translated literally from French, Jambon de Paris means “Paris ham” or “the ham of Paris.” It’s pronounced jan·bon du pa·ree.