Why does store bought ham (at least in Australia) go off within a couple weeks but there is ham that is aged for years?
In: Other
Aging of foods happens in highly controlled environments. Cheeses, meats, spices and whatever else age in rooms that are climate, temperature and humidity controlled, and chemists take samples from each batch and make sure that no harmful bacteria are present. It’s a long and meticulous process and not one you can just do in your living room. Our homes are not as clean as we hope they are, and once ham is cut it’s no longer entirely covered by the protective outer layer.
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