Canned ham

According to the terminology adopted in the food industry, ham is a meat product made by smoking and salting pork ham or the spade part of a carcass. The history of ham began a millennium ago, when a real meat treat for foodies was first made in ancient Rome. Already in the 1st century BC, the glory of ham spread far beyond the Roman Empire. Ham technology was described by one of the famous foodies, as well as scientist and writer Mark Terence Varron.

Usually ham is produced from pork meat, but over the long period of the product's existence, completely unusual types of meat products have appeared in the world culinary tradition. For example, ham from venison, bear cubs, game, as well as poultry (chicken or turkey). It is worth emphasizing the fact that ham belongs to international foods that are enviable in most countries of the world. Ham is eaten by residents of Europe, Asia and the Latin American region.

Nowadays, there are a great many types of ham that differ from each other not only in the composition of the initial ingredients, but also in the method of production. On the shelves of domestic grocery stores, you can easily find both affordable types of ham and elite varieties such as Parma, Smithfield or Black Forest ham. In addition to the classic types of meat product, there are special varieties of food. For example, canned ham.

This product enjoys well-deserved popularity, due to its distinctive taste and nutritional properties. In addition, the vitamin-mineral composition of canned ham can be pleasantly surprised by the presence of a sufficient amount of useful biologically active substances. Preserved ham contains B vitamins, as well as PP, useful natural compounds of choline, calcium, magnesium, potassium, sodium, selenium and zinc.

Canned ham was invented in America in the 20s of the last century. The United States accounts for a fairly decent percentage of global consumption of canned ham. American ham producer George Hormel seriously thought about how to extend shelf life and preserve taste, as well as consumer qualities of the meat product beloved by all Americans.

Mr. Hormel immediately realized that for the safety of the meat product, the good old way, tested for years, preservation, would be perfect. so in 1926 George Hormel launched the first production of canned ham. The most important plus and innovation of canned ham was that the product can be stored at room temperature for quite a long time.

Canned ham immediately interested the military. Currently, canned ham is included in the dry rations of the American military. Canned ham is packaged in cans, in this form the product is convenient to transport and store.