Air-dried Ham, Coppa & Lomo

It’s about time, air dried ham is. Nothing in the charcuterie playbook takes longer to turn from basic ingredients to the majestic centrepiece of a charcuterie board or a festive table. The texture and flavour of dry aged ham is magic, and it takes more than a year to get there. In jamon Iberico and prosciutto, the continent provides... Read More

It’s about time, air dried ham is. Nothing in the charcuterie playbook takes longer to turn from basic ingredients to the majestic centrepiece of a charcuterie board or a festive table. The texture and flavour of dry aged ham is magic, and it takes more than a year to get there. In jamon Iberico and prosciutto, the continent provides some stellar examples of dried ham, but our own British air dried ham is on the road to equal celebration.

Air dried ham varieties have been created around the world, on more or less every continent. They share the curing process, either dry or in brine, and are then aged for more or less time, depending on whether they will be eaten simply sliced, or cooked first.