On the other hand, uncured ham typically features a softer, more tender texture paired with a fresher, milder taste — not necessarily the same pronounced saltiness found in cured varieties.

Unlike its counterpart, uncured ham does not undergo treatment with synthetic sodium nitrate, which is what truly distinguishes it from cured ham. However, all ham is technically cured, and even ...

Yes, capicola and ham are both sourced from the same original animal, but the way in which these cuts of pork are treated and served makes them quite different.