hamsel

Hamsel is a type of smoked ham that is typically made from pork shoulder or pork butt. The term "hamsel" is often used interchangeably with "ham" in some regions, particularly in the United States. The process of making hamsel involves curing the meat with a mixture of salt, sugar, and spices, followed by smoking it over wood chips. This smoking process imparts a distinctive flavor and aroma to the meat.

Hamsel is commonly used in various culinary applications, including sandwiches, salads, and as a topping for pizzas. It is also a popular ingredient in charcuterie boards and is often served as part of a cold cut platter. The texture of hamsel can vary depending on the cooking method used; it can be tender and juicy when slow-cooked, or crispy and flavorful when grilled or pan-fried.

The popularity of hamsel has grown in recent years, partly due to its versatility and the increasing interest in artisanal and specialty meats. It is often compared to other smoked meats like prosciutto and bacon, but hamsel has a unique flavor profile that sets it apart. The curing and smoking process can take several days to a week, allowing the flavors to develop fully and creating a product that is both delicious and satisfying.