Every region of Georgia is distinguished by its characteristic dishes. While Adjara boasts borano and sinori, Samegrelo is known for elarji and gebjalia, and Svaneti for kubdari and tashmijabi, in Racha you will encounter unique dishes like lobio shechamandi and lobiani, which are prepared with a filling of beans mixed with ham.
Racha ham is truly unique because its preparation requires a long time and very specific conditions. If the environment and weather are not favorable, achieving the quality that defines authentic Racha ham may not be possible.
Due to the specific nature of its production, special attention must be paid when purchasing or storing Racha ham, and certain recommendations should be followed. Nowadays, traditional Racha ham is also produced by large enterprises, including “Nikora.” If a meat product is made using the traditional method in a factory, it can have certain advantages compared to a product made at home.
It is also crucial how strictly the technological processes of production are followed.
Nana Pertenava, Chief Technologist at “Nikora”:
*”Making Racha ham is a time-consuming process. Achieving the final product can take up to 3 months. In our factory, we use an old method that our ancestors used to prepare Racha ham. We just have modern tools to ensure that temperature and humidity are maintained. Because of the absence of controlled conditions, Racha ham is traditionally only made in winter. We have refrigerators and drying chambers, so the quality and taste of our product are more guaranteed since we are not dependent on environmental conditions.
We only add salt to the meat, as is done in Racha. In Svaneti, they also make similar ham, but spices are added there. The salted meat is stored at the appropriate temperature for 3–4 weeks. After that, the meat is hung in climate-controlled chambers, where it is occasionally smoked. Overall, it takes up to 3 months to achieve the desired consistency.”*
The finished Racha ham is best sliced thinly and eaten as is or cooked. Before cooking, if you want the product to be less salty, it should be rinsed.
Racha ham is ideal for dishes like lobio and lobiani. Finely chopped ham should be added to beans while cooking, giving the dish an extraordinary aroma.
