Jamon Serrano: description, preparation and photo of the delicacy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

You can seriously offend a Spaniard by calling jamón ham or just meat. For them, this delicacy is a real culinary treasure, whose recipe has survived to this day almost unchanged. It came to other countries of the world relatively recently, but even there it managed to please many gourmets.

History of Appearance

In a country where a dry climate prevails and it is hot almost all year round, there are not many ways to prepare food for future use. Especially when it comes to meat.

Solving this issue, about 2000 years ago, the Spaniards s alted pork ham. The taste of the resulting meat literally delighted them, and later jamon could be found both in the diet of ordinary soldiers and on the emperor's table. This delicacy is often mentioned in the works of Cervantes. This makes it clear how popular he was and still is.

There is another version of the appearance of jamon, which does not find documentary evidence, but the Spaniards themselves really like it. It is believed that a very long time ago, peasants saw a drowning pig in the river. He was pulled out, but the animal could not be savedsucceeded, and it hit the table. Only then did the farmers remember that the river in which the pig was drowning originates in s alt deposits and has very s alty waters. Because of this, the meat tasted the same, but at the same time it had an extremely delicate texture. It was not difficult to repeat such manipulations, and the recipe gained popularity among the people.

Types of jamon

This meat delicacy can be divided into two main categories: Serrano and Iberico jamon, the differences between which are visible even at first glance. The first ham will have a white hoof, and the varieties of meat differ in the aging time. But the second grade has a bright black hoof, and the way the animal is fattened will be the hallmark. Such pigs are called Iberian.

The first type of delicacy can be s alted for 7, 9 or 12 months. Serrano bodega jamon is the most seasoned of them. But the ham with a dark hoof can still be called more popular. It is made from pigs that have been fed exclusively on fodder and acorns throughout their lives.

Moreover, any jamon is made exclusively from the hind legs of a pig. Still, the national recipe requires strict adherence to traditions. Otherwise, the taste of the dish may be too different from what the consumer expects.

Special variety

The delicacy, which was obtained from white-hoofed pigs, of course, has its fans. And it's not just about the price. And it is worth noting that it is noticeably lower than that of the second type of this meat delicacy. Gourmets quite often send to the search enginesystem such a request as "jamon serrano mature piece of mariano g mez 480g". This type of meat undergoes aging in cellars under very careful control. That is why it is so in demand by consumers from different countries. The production of Mariano gomez provides the customer with the highest level of quality. But in order to purchase such a serrano jamon, you will either have to go to Spain or pay for shipping.

What's inside?

Despite the fact that jamon is made from sufficiently high-calorie pork, it can bring considerable benefits to the body if cooked properly.

So, it contains a large amount of vitamins A and E, which normalize cholesterol levels in the human body, and can also help in the treatment of atherosclerosis. Regular consumption of this type of raw meat can help improve the condition of blood vessels and reduce the likelihood of diseases of the cardiovascular system.

But the abuse of the delicacy can lead to huge he alth problems. There are those who absolutely cannot eat pork. And even the fragrant smell of jamon cannot be a reason for violating this prohibition. You should also be careful and people with atherosclerosis, hypertension or diseases of the digestive system. Compliance with the dietary menu does not include the consumption of jamon serano and iberico.

Special gadgets

Such an unusual piece of meat requires special treatment. And it will be very, very difficult for a simple layman to cut it with a homemade knife. All due to the fact that the s alt used forcooking, expels all the moisture from the ham. The pork becomes very hard and the process of cutting it becomes extremely difficult.

But experienced Spaniards have long invented gadgets that can make slicing the delicacy much easier. Jamonera is a stand for a ham that supports it in the most suitable position for separating portioned pieces.

The whole process of cutting the delicacy is done exclusively by hand. And the knife that is used to separate the slices should be long and flexible.

There is even a separate category of people who are fluent in the art of grinding this ham. They are called cortadors. Their services are highly valued and well-paid by restaurants where jamon is on the menu.

A masterpiece at home

If you were able to get a pork ham weighing about 6-7 kg, then you just have to be patient and, following our recipe, try to cook jamon at home. Ingredients you will need:

• pork leg;
• For every kilogram of meat - 3 kg of sea s alt.

First of all, you need to pick up a deep basin into which the meat will fit. All excess visible fat is cut off from the ham, after which it must be carefully overlaid with sea s alt and left in a cool, well-ventilated area for 2 weeks. During this period, the piece will need to be turned over several times for uniform s alting. Once the 2 weeks are up, all the s alt must be washed off and the pork hung from the ceiling.

She stays like this for at least 6 months. And in the end, about 2 months, homemade serrano jamon should be spent in a cool place, for example, on the balcony. After that, the delicacy is ready to eat. It remains only to cut it into the thinnest slices.

Gourmet salad

Jamon can be used not only as a delicious snack, but also as an ingredient for other dishes. A salad that combines unusual products and tastes can be an excellent option. For its preparation you will need:

• arugula or any other salad you like - 80 grams;
• jamon - 4-5 slices;
• fresh figs - 2 pieces;
• Parmesan cheese - 40 grams;
• walnut - 20 grams;
• olive oil - 3 tbsp. l.;
• balsamic vinegar - 1 tsp;
• liquid honey - 1 tsp;
• s alt and pepper to taste.

Washed lettuce leaves must be crushed by hand and put in a deep bowl. Jamon is cut into thin strips, and figs and walnuts are cut into 4 pieces. If finding fresh figs is difficult for you, then you can replace it with a pear. All this goes to the salad. Both Serrano and Iberico jamon will do.

All liquid ingredients must be mixed in a separate bowl to make a sauce. S alt and pepper are also added to it. Dress the salad right before serving, while thin slices of parmesan are laid out on top. It is best to use a special knife to cut the cheese to the appropriate thickness.

In this saladquite unusual products are combined, so it is better to ask in advance the taste preferences of those for whom you are preparing it.

Great duet

More classic is an appetizer that combines fragrant ingredients such as jamon and melon. Here it is quite possible to get by with stringing these two components on a skewer. Sometimes they add olives or a leaf of arugula for spice.

The most important thing here is not so much the choice of jamon as a good melon. You need to find a truly honey fruit, peel it from seeds and peel, and then cut it into small cubes. If you come across an insufficiently sweet melon, then it is better to postpone the preparation of this dish for the next time. As for meat, it is best if it is serrano bodega jamon. That is the product with the longest exposure. A delicacy made from Iberian piglets is also great.

So, now you know how Iberico and Serrano jamon differ, what is the process of their preparation. And besides, you can amaze your guests with delicious dishes from this foreign delicacy.