Suzie's Tips ... Delicious Food and Keeping it Safe

Ham Glossary - Many Types of Hams Hi all, today we'll talk about Capacolla , Cottage and Country hams and more. Ready? CAPACOLLA - Boneless pork shoulder butts which are dry cured; not necessarily cooked. HAM CAPACOLLA- is made with ham instead of pork shoulder butts. COOK BEFORE EATING- - needs further cooking. Is not completely cooked in the plant and should be cooked to 160°F. COTTAGE HAM - - a ham made from the shoulder butt end. COUNTRY HAM- - uncooked, cured, dried, smoked-or-unsmoked meat products made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder. Smithfield and country hams are not fully cooked but are dry cured to be safe stored at room temperature. They should be cooked before eating according to manufacturer's instructions. A ham labeled "Smithfield Ham" must be processed in the city of Smithfield, Virginia. Posted: Tuesday 8th February 2005, 12:03 AM

Back to the Food Blog and Eating Well