My wife think this ham is not a slice but is a formed meat. What do you think ?
My wife think this ham is not a slice but is a formed meat. What do you think ?
by oulaoup
14 Comments
Huge_Plankton_905
I’m no expert, but I would say it’s a slice of actual ham. It’s just smoked.
Significant_Fault263
She’s probably right, it’s pork but probably offcuts bit of meat glue and shaped into a ham shape
AutomaticBowler5
It’s a slice. You can see the muscle fibers and the grain.
BreakfastNo8394
Sliced
Epicat224
Slice, the fat wouldn’t be distributed like that if it were formed. Instead, the entire thing would look more homogeneous.
I think.
AfroInfo
Looks like slice
Relevant_Grass9586
That’s a slice
UPNorthTimberdoodler
Formed meat would be much more uniform.
Previous-Bottle1449
They form the loaf of ham chunks using meat gloo. Wait a day or 2. Then they slice. The stuff works great.
huge43
I work in a lunch meat slicing facility. This doesn’t look like any formed meat I’ve ever seen. Definitely a slice.
XerocoleHere
You can see the fibers and “cells” where you wouldn’t with formed meat
DamDankHunter
Some people here commenting must not know the difference between formed meat and reformed meat.
Almost all packet ham is formed. Reformed is what most people are thinking of- emulsified together and shaped. Formed ham is whole cuts just glued together to make a uniform shape for slicing- doesn’t necessarily mean it is bad.
ThermalScrewed
They basically take a bunch of trimmed hams, stuff them in a big tube like anything else, and cook it that way. It’s a whole muscle ham, stuffed into a casing with a bunch of other hams. The uniformity of the “log” ensures it cooks safely and consistently while reducing waste in slicing. Picture a 4′ sausage, that’s what packaged lunch meat looks like before slicing.
14 Comments
I’m no expert, but I would say it’s a slice of actual ham. It’s just smoked.
She’s probably right, it’s pork but probably offcuts bit of meat glue and shaped into a ham shape
It’s a slice. You can see the muscle fibers and the grain.
Sliced
Slice, the fat wouldn’t be distributed like that if it were formed. Instead, the entire thing would look more homogeneous.
I think.
Looks like slice
That’s a slice
Formed meat would be much more uniform.
They form the loaf of ham chunks using meat gloo. Wait a day or 2. Then they slice. The stuff works great.
I work in a lunch meat slicing facility. This doesn’t look like any formed meat I’ve ever seen. Definitely a slice.
You can see the fibers and “cells” where you wouldn’t with formed meat
Some people here commenting must not know the difference between formed meat and reformed meat.
Almost all packet ham is formed. Reformed is what most people are thinking of- emulsified together and shaped. Formed ham is whole cuts just glued together to make a uniform shape for slicing- doesn’t necessarily mean it is bad.
They basically take a bunch of trimmed hams, stuff them in a big tube like anything else, and cook it that way. It’s a whole muscle ham, stuffed into a casing with a bunch of other hams. The uniformity of the “log” ensures it cooks safely and consistently while reducing waste in slicing. Picture a 4′ sausage, that’s what packaged lunch meat looks like before slicing.
https://preview.redd.it/58f6ztttfuue1.jpeg?width=565&format=pjpg&auto=webp&s=cb233383c4f4002cea8859678a1bd9c4d4fba995
Reminded me of this