Jamon - What We Need To Know

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Among the lovers of various meat delicacies, ham enjoys authority. It has a delicate taste, pleasant aroma and is a light meat that is consumed by a wide range of people.

Among the many types of this delicacy there are real masterpieces, the price of which is impressive. The most expensive in the world, according to the Guinness Book, is a Spanish delicacy called jamon iberico de bellota. It costs 4,100 euros per leg and is globally valuable.

What is ham ham, how is it done and how did it gain such fame? This is an interesting question for any lover of this dried delicacy and especially for those addicted to Spanish ham. Here is his short story.

Jamon - creation of the national treasure of Spanish cuisine

All countries around the world where pigs are raised make pork ham. However, only the Spaniards managed to create a cult of their pork ham, called simply ham, which means only ham. It is translated as pressed ham.

The delicacy called ham is truly unique to Spain. This fact can be felt in the way the Spaniards view the tradition of its production and everything around its history.

The ham represents salted pork. The Romans called this product Pork salt. Preserving edible pork for a long time was a patent of the Romans. Their recipe for salting is given for the first time in the book of Cato the Elder - De re Agricola. It dates from the second century BC.

Around 29-19 BC, the Romans enslaved the peoples of the Iberian Peninsula and passed on to them this technique, which reached the heights of cooking.

As early as this early period of Spanish history, people used a method of cleaning pork for storage and transportation. The Romans were surprised by the achievements of the Spaniards and soon the whole empire learned about it. Evidence of this Spanish miracle can be found in the archives of Emperor Diocletian. Military poet and historian Marcus Varro also mentions in his letters to the famous ham.

What is the significance of ham for humans?

He saves poor families from starvation. This meat is the basis of the soldiers' food during various campaigns. At the same time he decorated the tables of the emperors. It was in every market. On expeditions to discover America, crew members have Castilian bread as their staple food and ham from Iberian pigs.

Through the colonies created by the Spaniards in the eighteenth and nineteenth centuries in the New World the ham is presented to most peoples of these continents.

Through the ages the recipe for the production of ham remains unchanged. Raw ham goes through salting and smoking, but not everything is that simple. The preparation of ham requires compliance with certain conditions relating not only to the technological process, but also to the selection and breeding of pigs.

Selection of raw materials for production and types of ham

The famous Iberian ham is the culmination of a harmonious natural process based on local traditions. The whole environment where this food is prepared plays a role in this delicacy. It includes altitude, terrain, climate, the human factor of care, traditions and more.

Acorns or bellotas of stone and cork oak are the main food of Iberian pigs. This diet turns them into four-legged olive trees according to the poetic comparison of Francisco Grande Covian - a nutritionist, food specialist. Thanks to acorns, 50-60 percent of pig fat consists of oleic acid. It is the same acid that makes olive oil such a useful food.

The free living conditions, the different metabolism of the animals, the natural process of drying the meat contribute to its incredible health benefits, as well as to its exceptional taste.

Photo: Elena Stefanova Yordanova

The whole variety of this culinary discovery of the Spaniards is of two types: ham iberico and ham serrano.

Sermon jam - the literal meaning is mountain ham is a very high quality raw dried ham, which is made only from white breeds of pigs.

Jamon iberico or pata negra, which means black foot, is a term that has gained popularity as a synonym for high class ham, which is made from the Iberian breed of pigs. They are descendants of wild boars in Iberia.

The Spaniards produce about 10 percent of the Negro pata and the rest is serano. They are in no hurry to part with their national delicacy, but the quality control of serrano, which is the main part of their exports, is no less strict, because it is not only about preserving the ancient traditions, but also about the international prestige of the country.

Hamon production technology

Pigs have two front legs, which they call pallets. They weigh 3-4 pounds. Their hind legs are twice as heavy and they are prepares the classic ham. The hind leg is always more expensive than the front, if you take the price per kilogram.

First, the skin and excess fat are cut off. The pig's foot is then placed in a cold room. Literally immerse in a large amount of salt and leave for several days.

The extra salt is removed and the ham is closed to dry. This period is the most difficult. The ham is constantly moved in different rooms at different temperatures. It is allowed to sweat, as experts say, and excess moisture and fat are removed. The final ripening takes 10-12 months.

The final end of the process is confirmed by experts.

The jamon in the finished form has a delicate texture, bright pink-red color with a marble pattern. Its aroma is intense and rich, and the taste is extraordinarily pleasant.

Serving jamon

This undoubtedly exquisite delicacy ham is served cut by hand into perfect, thin, almost transparent slices.

Its aroma with a hint of roasted nuts and fruit oils is felt as soon as it is placed in the mouth, where it melts slightly. Its taste is a real delight, bordering on bliss, which can be enhanced with a glass of red wine, dry sherry or Spanish sparkling wine cava.

For to cut for consumption ham, a flexible and sharp knife is needed to obtain thin slices. A special cutting board is also needed, and it should not be forgotten that it is best to cut the amount that will be consumed immediately.

Storage of ham

This product fully deserves the definition of capricious, but this does not mean that you need huge refrigerators or some special rooms. The usual and constant room temperature is sufficient for its storage. It must be protected from both heat and cold. The best position in which it can be held is the vertical position, attached to a special stand.

When consuming, it is important not to let it dry where a piece has been cut. It can be covered with something. Suitable are chopped lard or skin, can be smeared with olive oil and covered with parchment. The meat retains its excellent taste for about 4 months.

To be transported, the product is wrapped in cling film if the transport will last up to 1 day. For longer transport, parchment, cotton bag or foil are used.

A few facts about ham

It is not true that some varieties are marinated in advance with various spices. The recipe is the same for all tastes. The difference is determined by the amount of salt, the humidity of the storage room and the drying time, which is most important.

This product is not suitable for freezing. This will ruin this one expensive delicacy. It is bought to be eaten immediately.

There are four traditional areas for ham production. If one wants to try a really quality product, one has to wear the stamps of the traditional 4 areas for ham production. Everyone deserves to feel like a pet of fate, and the ham is able to evoke this feeling.

If everything you read made you satisfy your culinary curiosity, take a look at our ham recipes, and if you want to make your own ham, check out these homemade ham recipes.