Ham from Racha
1 min read
Ham from Racha
Let’s stop by Rachan kitchen and experience some Rachan ham
Georgians have the tradition of meat processing since ancient times, but it has particularly developed in the areas where cattle-ranching was a natural priority.
Georgians must have smoked meat at their Easter tables and the best of the smoked
meat is coming from Racha. Salted and smoked Rachan ham used to be a perfect companion for the past centuries' warriors.
Georgians have the tradition of meat processing since ancient times, but it has particularly developed in the areas where cattle-ranching was a natural priority.
Georgians must have smoked meat at their Easter tables and the best of the smoked
meat is coming from Racha. Salted and smoked Rachan ham used to be a perfect companion for the past centuries' warriors.
Loris - The King of Meats
As soon as Rachan locals kill a pig, first they scald it thoroughly, clean from the intestines and salt it.
The salt must cover every single millimeter of the pig's body, including its open joints.
The salted pig rests for two weeks before moving towards the smoking room.
The smoking lasts long. Ham is diligently kept for big celebrations and its slicing usually turns into a festivity.
Rachans spend their cold winter evenings enjoying ham-dressed red beans.
They boil the ham pieces in the same pot with red beans and season the dish with their best spices.
Sometimes cooks use ham as a Lobiani stuffing and as soon as it's baked they also smear the ham on top of the pastry to enrich it with even smokier aroma.
Apart from pig, Racha people traditionally smoke goose, turkey and chicken. Rachan ham preserves longer than the factory-made.
Any smoked and salted product must be kept in fridge (0-6C).