Ham (English Wikipedia)

Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. Bibcode:1998CRFSN..38..331T. doi:10.1080/10408699891274237. PMID 9626490.

alimenti-salute.it (Global: low place; English: low place)

Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" Archived 21 January 2022 at the Wayback Machine

books.google.com (Global: 3^rd place; English: 3^rd place)

Zeuthen, Peter (2008). Meat Fermentation Worldwide: History and Principles. John Wiley & Sons. ISBN 978-0-470-37634-8.

cornell.edu (Global: 308^th place; English: 253^rd place)

law.cornell.edu

"9 CFR 317.8 – False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers". Legal Information Institute.

delo.si (Global: 4,895^th place; English: 5,933^rd place)

"Zdaj uradno originalen: kraški pršut zaščiten v EU". 15 June 2012.

doi.org (Global: 2^nd place; English: 2^nd place)

Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.
Wierbicki, Eugen; Howker, John J (1976). "Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham". Journal of Food Science. 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. Bibcode:1998CRFSN..38..331T. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). "Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs". Journal of the Science of Food and Agriculture. 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.
Toldrá, F.; Reig, M. (2016). "Ham: Cooked Ham". Cooked Ham. Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.
Libera, Justyna; Iłowiecka, Katarzyna; Stasiak, Dariusz (December 2021). "Consumption of processed red meat and its impact on human health: A review". International Journal of Food Science & Technology. 56 (12): 6115–6123. doi:10.1111/ijfs.15270. ISSN 0950-5423.

finecooking.com (Global: low place; English: low place)

"Prosciutto Cotto - Ingredient - FineCooking". FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.

food.gov.uk (Global: 8,191^st place; English: 6,354^th place)

"Labelling and Composition of Meat Products: Guidance Notes" (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.

gelocal.it (Global: 1,507^th place; English: 3,319^th place)

ricerca.gelocal.it

Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Etruscans that sold hams]. Gazzetta di Mantova (in Italian). Archived from the original on 22 September 2022. Retrieved 5 April 2022.

gov.uk (Global: 401^st place; English: 228^th place)

"Carmarthen Ham". UK Government. 4 January 2021. Retrieved 4 October 2025.
"New Forest Pannage Ham". UK Government. 16 February 2023. Retrieved 4 October 2025.

jamondeteruel.com (Global: low place; English: low place)

Regulator Agency of the Serrano Ham D.O., Jamón de Teruel.com

lovepork.co.uk (Global: low place; English: low place)

"What's the Difference Between Gammon & Ham?". LovePork. Retrieved 6 March 2024.

mapa.es (Global: low place; English: low place)

"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España". 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.

meatsandsausages.com (Global: low place; English: low place)

"Curing Methods". Meat and Sausages.com.

missouri.edu (Global: 423^rd place; English: 3,118^th place)

extension.missouri.edu

Alexander, Maurice A.; Stringer, William C. (n.d.). "Country Curing Hams". Extension - University of Missouri. Retrieved 24 October 2021.

nih.gov (Global: 5^th place; English: 5^th place)

pubmed.ncbi.nlm.nih.gov

Callow, EH (December 1947). "The Action of Salts and other Substances Used in the Curing of Bacon and Ham". British Journal of Nutrition. 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), "Biochemical changes during processing of traditional Jinhua ham", Meat Science, 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4): 351–352. Bibcode:1998CRFSN..38..331T. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science. 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "Salt distribution in dry-cured ham measured by computed tomography and image analysis". Meat Science. 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.

ncbi.nlm.nih.gov

Jakszyn, P.; Gonzalez, C. A. (2006). "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". World Journal of Gastroenterology. 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMC 4087738. PMID 16865769.
Deibel, RH; Niven, CF (September 1958). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Applied Microbiology. 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMC 1057423. PMID 13571973.

nytimes.com (Global: 7^th place; English: 7^th place)

"'Taste My Prosciutto', He Said With a Drawl (Published 2003)". New York Times. 17 September 2003. Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked. ... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)

oup.com (Global: 292^nd place; English: 233^rd place)

academic.oup.com

Libera, Justyna; Iłowiecka, Katarzyna; Stasiak, Dariusz (December 2021). "Consumption of processed red meat and its impact on human health: A review". International Journal of Food Science & Technology. 56 (12): 6115–6123. doi:10.1111/ijfs.15270. ISSN 0950-5423.

rovagnati.us (Global: low place; English: low place)

"Naturals Prosciutto Cotto (made in New Jersey, US)". Rovagnati US. Retrieved 27 October 2021.

sciencedirect.com (Global: 137^th place; English: 146^th place)

Toldrá, F.; Reig, M. (2016). "Ham: Cooked Ham". Cooked Ham. Encyclopedia of Food and Health. Science Direct. pp. 303–306. doi:10.1016/B978-0-12-384947-2.00369-X. ISBN 9780123849533. Retrieved 24 October 2021.

semanticscholar.org (Global: 15^th place; English: 8^th place)

api.semanticscholar.org

Sentandreu, Miguel Angel; Toldrá, Fidel (2001). "Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham". European Food Research and Technology. 213 (2): 83–87. doi:10.1007/s002170100355. S2CID 84654103.

tesco.com (Global: low place; English: low place)

"Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on 27 January 2021. Retrieved 27 October 2021.

wcrf.org (Global: low place; English: low place)

"Limit consumption of red and processed meat: Recommendation evidence". World Cancer Research Fund. Retrieved 24 September 2025.

web.archive.org (Global: 1^st place; English: 1^st place)

Filippini, Maria Antonietta (26 September 2013). "Quegli Etruschi che vendevano prosciutti" [Those Etruscans that sold hams]. Gazzetta di Mantova (in Italian). Archived from the original on 22 September 2022. Retrieved 5 April 2022.
"Labelling and Composition of Meat Products: Guidance Notes" (PDF). Food Standards Agency Scotland. p. 31. Archived from the original (PDF) on 20 November 2012. Retrieved 10 October 2013.
"Prosciutto Cotto - Ingredient - FineCooking". FineCooking. Archived from the original on 19 March 2022. Retrieved 27 October 2021.
"Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on 27 January 2021. Retrieved 27 October 2021.
Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" Archived 21 January 2022 at the Wayback Machine
"Campaña informativa sobre los Productos del Ibérico del Ministerio de Agricultura de España". 22 May 2008. Archived from the original on 22 May 2008. Retrieved 8 September 2013.

who.int (Global: 213^th place; English: 314^th place)

"Cancer: Carcinogenicity of the consumption of red meat and processed meat". World Health Organization. 26 October 2015. Retrieved 23 September 2025.

worldcat.org (Global: 4^th place; English: 4^th place)

search.worldcat.org

Libera, Justyna; Iłowiecka, Katarzyna; Stasiak, Dariusz (December 2021). "Consumption of processed red meat and its impact on human health: A review". International Journal of Food Science & Technology. 56 (12): 6115–6123. doi:10.1111/ijfs.15270. ISSN 0950-5423.

Ham (English Wikipedia)

adsabs.harvard.edu (Global: 14th place; English: 9th place)

ui.adsabs.harvard.edu

alimenti-salute.it (Global: low place; English: low place)

books.google.com (Global: 3rd place; English: 3rd place)

cornell.edu (Global: 308th place; English: 253rd place)

law.cornell.edu

delo.si (Global: 4,895th place; English: 5,933rd place)

doi.org (Global: 2nd place; English: 2nd place)

finecooking.com (Global: low place; English: low place)

food.gov.uk (Global: 8,191st place; English: 6,354th place)

gelocal.it (Global: 1,507th place; English: 3,319th place)

ricerca.gelocal.it

gov.uk (Global: 401st place; English: 228th place)

jamondeteruel.com (Global: low place; English: low place)

lovepork.co.uk (Global: low place; English: low place)

mapa.es (Global: low place; English: low place)

meatsandsausages.com (Global: low place; English: low place)

missouri.edu (Global: 423rd place; English: 3,118th place)

extension.missouri.edu

nih.gov (Global: 5th place; English: 5th place)

pubmed.ncbi.nlm.nih.gov

ncbi.nlm.nih.gov

nytimes.com (Global: 7th place; English: 7th place)

oup.com (Global: 292nd place; English: 233rd place)

academic.oup.com

rovagnati.us (Global: low place; English: low place)

sciencedirect.com (Global: 137th place; English: 146th place)

semanticscholar.org (Global: 15th place; English: 8th place)

api.semanticscholar.org

tesco.com (Global: low place; English: low place)

wcrf.org (Global: low place; English: low place)

web.archive.org (Global: 1st place; English: 1st place)

who.int (Global: 213th place; English: 314th place)

worldcat.org (Global: 4th place; English: 4th place)

search.worldcat.org

adsabs.harvard.edu (Global: 14^th place; English: 9^th place)

books.google.com (Global: 3^rd place; English: 3^rd place)

cornell.edu (Global: 308^th place; English: 253^rd place)

delo.si (Global: 4,895^th place; English: 5,933^rd place)

doi.org (Global: 2^nd place; English: 2^nd place)

food.gov.uk (Global: 8,191^st place; English: 6,354^th place)

gelocal.it (Global: 1,507^th place; English: 3,319^th place)

gov.uk (Global: 401^st place; English: 228^th place)

missouri.edu (Global: 423^rd place; English: 3,118^th place)

nih.gov (Global: 5^th place; English: 5^th place)

nytimes.com (Global: 7^th place; English: 7^th place)

oup.com (Global: 292^nd place; English: 233^rd place)

sciencedirect.com (Global: 137^th place; English: 146^th place)

semanticscholar.org (Global: 15^th place; English: 8^th place)

web.archive.org (Global: 1^st place; English: 1^st place)

who.int (Global: 213^th place; English: 314^th place)

worldcat.org (Global: 4^th place; English: 4^th place)