Pork Leg

Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked.

Salting preserves food by drawing the moisture out, therefore allowing the meat to mature safely and to develop flavour.

Brining works in a similar way, but actually works to keep meat as moist as possible for longer, rather than drying it out.

Finally, there are a number of different smoking techniques, such as cold smoking to add flavour before cooking, and hot smoking which adds flavour and cooks simultaneously.