Tambov-style cured ham

A boiled-smoked pork ham from the hind leg, pink-red, firm and juicy, with a saltish-smoky ham taste, sliced thin for open sandwiches, into solyanka and salads.

Tambov-style cured ham is a boiled-smoked pork ham from the hind leg, salted, aged, boiled and lightly smoked, pink-red in cross-section with a thin layer of subcutaneous fat, firm, juicy, with a saltish-smoky ham taste and aroma. It is sliced thin for open sandwiches, into sandwiches, solyanka, okroshka, salads and cold cuts, fried in pieces with scrambled eggs and potatoes.

Recipes with this ingredient

Pancakes with Maasdam and Bechamel sauceEuropean cuisine | Main courses

Chef Ruslan Zakirov shared with us a recipe from the Kuznyahouse restaurant menu.

Beetroot soup with Tambov hamRussian cuisine | Soups

A connoisseur of Russian culinary antiquity, the chef of the Matryoshka restaurant Vlad Piskunov remains true to the classics. In his cold borscht, beets are present in three forms at once: in the form of beetroot broth, green tops and, the sweetest and youngest, in the form of diced garnish. Ginger, vinegar and lemon juice help maintain the balance of salty, sour and sweet. As a protein component, the chef chooses Tambov ham, a glorious Russian historical brand. However, replacing Tambov ham with a good carbonade or homemade boiled pork will not be considered cheating either. The main thing is to remove all the fat from the pork - it is frankly unnecessary in a cold soup.

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