ELIZABETHTOWN, PA. — With a total of 873 submitted products from 76 different plants, the 2025 American Cured Meat ...

The American Association of Meat Processors (AAMP) announced that during its 86 th annual American Convention of Meat ...

Kiwi Fresh Meats in Tauranga won category champion for their KFM American Streaky Bacon and a bronze medal for their KFM ...

Cured ham undergoes treatment with a blend of salts, nitrates, and sugars to enhance its shelf life and infuse its characteristic taste. Meanwhile, uncured ham is also preserved, albeit with more ...

City ham also shows up at the deli counter. Country ham: Country ham is a dry-cured American ham akin to prosciutto. It’s best savored in paper-thin slices, not as the centerpiece of a table.

Ham that hasn’t been prepared with a cure must be labeled as “fresh” or “uncured.” These types of ham do not contain nitrates or nitrites, per the USDA.

City ham: If you’re thinking of a holiday ham, it’s likely a city ham: wet-cured (or brined) and pre-cooked. It’s often smoked, spiral-cut, and reheated with a sticky glaze.