What defines "artisanal" ham production as opposed to industrial production?

Which traditional tool is used by artisanal producers to test ham readiness without cutting into it?

What traditional practice helps develop flavor in artisanal ham production?

Which artisanal ham production technique contributes most significantly to its distinctive flavor compared to industrial production?

What environmental condition is most critical to monitor in artisanal ham aging facilities?

Which traditional artisanal approach uses pigs' blood mixed with seasonings to seal ham during aging?

What allows artisanal producers to command premium prices compared to industrial ham?

Which production approach best preserves traditional artisanal ham-making techniques?