Prague ham has made our metropolis famous all over the world. What is behind its amazing taste and where can you get the best in Prague? We'll find out in this episode of the Live Prague series.

We will be guided through the history and present of Prague ham by František Kšána, a master in the field.

How Prague ham was created
The legendary delicacy saw the light of day in 1857 thanks to the master butcher František Zvěřina, who is behind not only its recipe but also its name. He started selling Prague ham in a small shop in Celetná and its fame quickly spread throughout Europe. Production was then taken over by Josef Jeřábek, who even built a sausage factory in Holešovice. Although the factory was nationalised under communism, it is now owned by the Jeřábek family. Thanks to them, not only can you enjoy the original Prague ham in the local cult café Osada, but the family is also the guardian of the secret recipe for this delicacy.
Of course, other butchery masters also produced Prague ham, for example Antonín Chmel, who was the largest producer and exporter of Prague ham next to Master Jeřábek. At the turn of the 19th and 20th centuries alone, up to 6 000 tonnes of ham were exported not only in Europe but also overseas.

How Prague ham is made
And how is Prague ham produced today? František Kšána, who took us to the Naše maso butcher shop in Dlouhá, told us. The recipe here follows that of the 1930s, when salt spraying began to be used. First, the whole leg of a pig from Přesice is taken, including the bone and skin, and cut using the so-called Prague cut. It is then salted with salt brine, placed in special containers and covered with salt brine. After 14 days in this 'bath', the meat is smoked in beech smoke for several days. Finally, the ham is gently steamed to an internal temperature of 70 degrees. And it's done! It takes 3 to 4 weeks before this wonderful delicacy sees the light of day. But the taste is definitely worth the wait!

And how do you like Prague ham? Roasted? With horseradish? Or just on bread with butter? Let us know in the comments!

0:00 Legend among hams
0:56 A little about the history of Prague ham
2:12 No meat like meat
4:55 Preparing to make ham
6:20 Starring the salt shaker
7:38 Smoked in beech smoke
9:17 Best part? The tasting!

While everyone - except perhaps vegetarians - loves Prague ham, one Czech delicacy has both its supporters and detractors. It is dill sauce. If you belong to the group of its lovers, then don't miss our episode dedicated to the Prague restaurants where you can enjoy it the most:    • Nejlepší koprovka v Praze: Kam na ni ...  
Do you prefer more exotic delicacies? Then we'll tell you where to go for the best kebabs in Prague:    • 3 místa, kde mají nejlepší kebab v Praze  
If you like to support smaller, family-run businesses that do honest pastry craftsmanship, don't miss our video dedicated to two of them:    • Tyhle pražské rodinné podniky musíte ...  
And where to go for good food and drink in the city? Check out the new Masaryk and try out the new businesses here - from a great pizzeria to a legendary patisserie to a renowned café:    • Nové podniky na Masaryčce. Tyhle musí...  

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Daniel, Lukáš, Honza, Martina, Květa, Ruda