Ham jamon

Hag jamon is considered the same national symbol of Spain as the national flag, a city with a centuries-old history and culture, the magnificent capital of the country Madrid, as well as brave bullfights and an ancient bullfighting spectacle. Dammed ham ham from pork meat is made in Spain not a single century to the row. There are perhaps only two varieties of hamon ham:



jamon serrano (jamón serrano) or mountain ham ham;

hamón iberico (jamón ibérico) or "pata negra, " literally translated from Spanish as "black leg";



Types of hamon ham differ, first of all, in the method and duration of the process of making a meat product. However, the most important difference between jamon serrano and iberico is the variety of pork meat that is used to make pork ham. The jamon serrano differs from the black leg or jamon iberico in the color of the hoof. It is believed that hamon iberico, dark in color, has a more delicate taste and aroma, since pigs are fed exclusively with acorns. The cost of some types of jamon can reach thousands of euros per kilogram of delicacy.

Moreover, a certain breed and diet of pigs is the main factor that has a determining effect not only on taste and consumer characteristics, as well as on the calorie content of jamon. As a rule, the average calorie level of jamon prepared according to the classic Spanish recipe is at the level of 240 Kcal, which falls on 100 grams of meat product. It is also noteworthy that the types of jamon differ not only in the composition and color of the finished meat product, as well as in the aging of the food product. For example, there is a classification of jamon serrano and iberico depending on the aging time of the ham.

The jamona variety of Bodega serrano lasts for a whole year, while the Curado variety lasts 7 months. In any case, hamon ham belongs to the category of first-class food. According to the classic recipe, jamon is made from the hind legs of pork carcass. Ham is covered with enough salt to speed up the natural dehydration process. It is believed that it takes exactly as many days to properly salt the jamon as kilograms in a ham.

As a rule, hamon ham is dried for at least 6 months. Some special elite varieties of jamon are kept in special dryers for up to 36 months. It is noteworthy that they begin to dry jamon in winter or early spring, gradually increasing the temperature indoors. By autumn, hamon ham is moved to the cellars, where the meat product is kept at a temperature of 10S for some time. Hamon ham is served only chopped to the table. Moreover, cutting jamon is considered a real culinary skill, which is not so easy to master.

For professional cutting of jamon into thin, almost transparent slices, use a special machine called hamonera. Any variety or variety of real jamon will be marked with a special brand, which is the main sign of a high-quality Spanish meat product. In Spain, hamon ham is only allowed to be produced by the country's specially approved Ministry of Agriculture, companies that are located in certain provinces.