The Greek word for ham is derived from the French “jambon”, which means “leg” and is used to refer to a leg of pork. In Greece, ham is prepared from a whole leg of pork or pork shoulder, which undergoes tumbling, boiling and/or smoking. The mould, the casing in which the products are encased and the specific spices used, define their shape and aroma. They are naturally low in fat (0-3%) and Greek consumers consider them to be an essential ingredient for plain or toasted sandwiches.
The ham-type products that contain whole pieces of pork meat mixed with finely ground meat paste is a more economical variation for Professional Catering Services.