Boneless ham from any primal, tied, netted, or pressed, rind on or rindless in any shape or size. Can be brine added reformed.
The criteria used to evaluate each entry includes:
• General appearanceAroma, eveness of colour, internal
• TextureMoistness, texture
• AromaSmokiness, sweetness
• TasteInitial taste, saltiness, sweetness, true to style, aftertaste.