Assertion: boneless ham | /r/CapableOf | seal with pig fat
Facets:
value: to slow the drying
type: PURPOSE
Source sentences:
text: In Italy cured or cooked ham is called Proscuitto; in France wet-cured boneless ham is called Jambon de Paris; Parma ham from Italy uses little salt and includes sugar and garlic salt to cure it sealed with pig fat to slow the drying; in Spain Serrano ham comes from white pig; tinned ham common in the US is smaller cuts of meat sold in tins with aspic jelly.