How to eat jamon in Spain. The best combinations with jamon

Let's talk about what a jamon is. Jamon is a national delicacy in Spain, which is made from pork ham. Depending on the breed of the pig and the food it eats, two types of this delicacy are made: Iberico and Serrano. Below we will take a closer look at how jamon is made, how it is eaten and stored, but first, let's figure out how the history of this dish begins.

History of the Spanish delicacy

Today, jamon is prepared in almost all elite restaurants in the world, and it is simply impossible to imagine a Spanish establishment without this dish on the menu. This delicacy has a very long history. No one can answer unequivocally how the technology of its preparation appeared. According to the official point of view, the technology for making jamon was invented by the Europeans, who were trying to achieve a long-term preservation of products. Therefore, they began to rub the meat with salt. Meat, which was covered with a thick layer of salt, has long been the staple food for poor families. Such technology has literally helped save many people from starvation.

There is another opinion regarding the origin of meat salting technology. According to folk legend, the Spanish jamon appeared after the Spaniards caught a piglet from the sea river. People say that during its stay in the water, the pig was heavily saturated with salt, and after it was cooked, people felt the wonderful taste of meat. Thus, ham was born.

Initially, this dish was prepared only for the highest nobility, as it was considered a delicacy. Jamon adorned the tables of Roman military commanders, legionnaires and even the Roman emperor. It was believed that every soldier should eat this delicacy in order to always remain strong.

The Spaniards began actively exporting the recipe for this dish in the 18th century. Gourmets from all over the world have appreciated the sophistication of the taste of jamon and eat it with great pleasure. The good thing is that the recipe for its preparation was practically not changed and has come down to our days in its original version. Therefore, when we eat jamon, we can be sure that we are eating one of the oldest dishes in the world.

And now we will get acquainted with how jamon is prepared.

How is jamon made?

Jamon is made according to strict rules, which must be observed. Therefore, for the Spaniards, its preparation has become a real ritual.

Ingredients: sea salt, pork ham.

Cooking steps:

• salting. After the carcass has been butchered, the ham is well washed and dried. After it dries, excess fat is separated from it and covered with salt for several weeks. The most commonly used is sea salt. It has preservative properties and dries the meat due to the fact that it absorbs moisture. The salting process must necessarily take place in a cool room, the temperature in which does not exceed 5 degrees Celsius. The ideal temperature for this procedure is 0 degrees.

After 2 weeks have passed, the meat should be washed with water to remove excess unabsorbed salt. Then, the specialist must give the ham the desired shape and hang it vertically.

• Drying. The drying procedure is done in order to even out the saltiness throughout the meat. For this, the ham is placed in a special chamber. It must be quite humid and cool there. These conditions will allow the moisture to evaporate from the ham and the salt to be evenly distributed throughout the meat. Drying lasts from one to two months.
• Drying. At the last stage of the preparation of jamon, it is necessary to ensure that the subcutaneous fat of the product is completely absorbed into the muscle mass. The ale of this ham is hung vertically. This should be done in the same room where the drying took place, that is, in a cool room and with a high level of humidity. The basement is considered an ideal place for drying meat. In the cellar, the meat must ripen.

In the basement, experts sort the product, as well as taste it, in order to determine the quality.

To determine the readiness of the jamon, it must be pierced with a special needle. Professionals use a cow bone needle. If the needle enters the meat well, it has dried sufficiently. Readiness is also checked by the aroma that comes from the meat.

Making ham is not as easy as it seems. The list of all the rules, following which allows you to prepare a real product, is known only to professionals.

And now we will tell you how to eat jamon.

How to eat jamon?

Before enjoying this dish, it must be cut. It's not easy to do this, but it's worth it. People who do not know how to cut jamon are called cortadores by the Spaniards. The cutting process should only take place on a thick wooden board. In Spain, such a board is called jamonera. Also, you need to prepare knives with different blades: short hard and long thin.

• In order to properly cut the jamon, it must be hung up with a hoof.
• Then, a knife with a short blade is taken and, as if, opens the ham with one movement downwards.
• After the first cut, skin and fat should be removed to get to the meat. Only then can you start cutting the jamon.
• Pieces that are 6 cm long are considered ideal. These should be very thin and very tender slices. If you cut them correctly, you can see that they are transparent. You need to cut the slices so that fat remains on the edges of the ham.

When the ability to cut the meat into thin slices has been exhausted, a short knife should be used. Meat that has not been cut is used as an ingredient in broths, soups and gravies.

The Spaniards, to give their home color, keep the jamon at home in limbo. There is no point in fearing that the meat will go bad, because it can be stored for more than six months.

Now consider how to store jamon.

It is necessary to store this delicacy only in a non-warm room, where the temperature does not exceed 15 degrees. Best of all, jamon will “feel” in the basement.

After the jamon has been cut, the meat will be stored for about six months. But, it is important to observe the following rule: the incision site should not come into contact with air, otherwise the meat will deteriorate. To prevent this from happening, jamon is covered with a cotton or gauze towel. Also, to prevent spoilage of the product, the incision site can be lubricated with olive oil.

If the product has not been cut, it is not worth taking any actions to ensure the conditions for its preservation.

What is jamon with?

The Spaniards claim that this delicacy goes well with melon. Gourmets will agree with this, because the combination of these two products gives a truly amazing and refined taste. The taste is both salty (from jamon) and sweet (from melon). For those who taste both of these products at the same time, unique emotions are guaranteed. Also, there are a number of products that are ideally combined with jamon:

• Olives.
• Greenery.
• Olives.
• Tomatoes.
• Cheeses.
• Eggplant.
• Zucchini.
• Cabbage.
• Potatoes, etc.

If jamon is served with hot dishes, then this is done in advance so that the delicacy fully saturates the dish with its saltiness.

National Spanish dish - jamon is a whole pork hind leg that has been pickled, dried and dried. The recipe for this meat delicacy has been around for over 2,000 years. For many centuries, jamon has been very popular not only in its homeland, but also in other European countries. For example, dried meat was part of the mandatory diet of Roman legionnaires and patricians, it was consumed by both the rich and the poor.

Special taste qualities jamon acquires after pickling in a special marinade for two weeks, and also thanks to a certain method drying and curing. But the main secret of this dish lies in the diet of pigs and their breed. There are two varieties of ham. First - Serrano, is made from the meat of pigs, which were fattened forage. For the second - Pata Negra, breeds of black pigs are selected, the diet of which consisted exclusively of acorns. Such a diet allows you to provide the meat with optimal density and fat content.

The Spanish delicacy is usually cut into very thin slices. As a rule, it is included in the menu of the best restaurants, so the manner in which dried ham is served is of great importance. Usually this is done by a specially trained specialist using a special tool.

Despite the fact that pork is considered a very high-calorie and unhealthy food, scientists claim many useful properties this delicacy. Particularly noteworthy is the type of meat Iberico, rich oleic acid, which is an effective prophylactic against cardiovascular diseases.

In addition to oleic acid, the Spanish delicacy contains many antioxidants, and the structure of its fatty acids is fully consistent with the monounsaturated acids of vegetable oils. Therefore, most nutritionists consider jamon to be a natural and healthy food product. According to experts, it is enough to eat 2-3 servings of the delicacy per week, if one serving equals 100 grams.

Jamon - natural source not only fat, but also protein with B vitamins. Moreover, it contains many minerals of phosphorus, iron, potassium and calcium. Also, the Spanish delicacy is rich in such a substance as tyrosine, which is formed under the influence of the drying process on proteins. With the help of tyrosine, the human body can easily remove accumulated subcutaneous fat and stimulate the adrenal glands. Jamon is also useful for normal functioning pancreas. And with the regular use of pork ham, the general blood circulation improves.

Harm the body can bring an excessive amount of consumed meat treats. It is also contraindicated in the presence of individual intolerance to pork, high cholesterol and diabetes. And nutritionists do not recommend getting carried away with jamon for people prone to gaining excess weight.

Spanish jamon meat is not ham, but dry-cured pork. It is a delicious homemade delicacy made from the hind leg of a pig that has been salted, dried and then cured. The dish contains practically no cholesterol, you can eat it every day. It differs from Parma ham (prosciutto) in that the taste of dried ham is more salty due to the difference in production technology. Every Spaniard knows what jamon is.

Spanish jamon

Jamon - what is it? In Spain, these types of jamon are made:

• Serrano - inexpensive with a white hoof. It is obtained from the meat of white pigs, and it ripens from seven months to a year.
• Iberico - will cost more, with a black hoof. Black pigs of the Iberian breed are fattened with corn from an early age, then they graze in the open spaces of the mountains, taking a photo. Before slaughter, they feed acorns for several months, achieving a special smell and taste. The most expensive beyot and resevo. Buying outside of Spain is difficult.

How is jamon made

What is jamon made of, how is it salted and ripened:

1. The dish is made from the back leg, removing excess fat, covered with sea salt for two weeks. The process takes place in a cold room, at a temperature of 0 to + 8°C. It is important to know how to prepare the foot for the next process.
2. Then they are washed from excess salt, dried, shaped and hung vertically.
3. Then they are dried and the degree of salinity is equalized in a humid chamber from 1 to 2 months.
4. Drying completes the main process of the recipe: the hams hanging vertically ripen. The suitability is determined by piercing with a beef bone needle, a conclusion is made according to a special aroma.

What do you eat jamon with?

The product is considered a diet food, contains healthy fats, low calorie content. What is jamon with? Olives, herbs, cheeses (delicious with curado) are suitable for the dish. Spaniards stew ham with shrimp, add it to salads, because it gives any dish a unique taste and aroma. Small daily portions of ham are considered a diet when it comes to cooking. put before a professional: it is delicious with red dry wine, beer. Thinness for cooking hot dishes - adding at the end of cooking so that the fat is slightly melted.

How to make jamon at home

How to cook properly dried homemade ham? To cook it at home, you need to choose and buy fresh piglet meat (hind leg), a well-ventilated cool room. It is important that the pig is fed acorns, then the dish will be called jamon. The type of ham will add color to Spain, fill the room with a pleasant aroma. The preparation of the dish takes a long time, almost like beef, and it is expensive to buy such a ham.

Ingredients:

• Ham;
• sea ​​salt is 3 times the weight of the ham itself, a little ordinary salt.

Cooking method:

1. Clean pork ham from fat, sprinkle with salt.
2. Keep for 2 weeks in a cool room to evenly salted.
3. Rinse off excess salt, shape.
4. Hang in a well-ventilated area to dry. Periodically change the temperature from lower to higher so that the sweating process occurs (excess fat and moisture are removed).
5. After that, the ham is taken out to the cellar for ripening, for about 12 months. After that, you can cut the meat.

Jamon is called a dry-cured hind leg of a pig, that is, a ham. The product is considered a rare delicacy and before it could only be tasted in very expensive restaurants or in the country of Spain, where jamon is produced. Today, this dried meat is sold in large stores, but most likely not the most elite varieties of it are brought to our country. Elite varieties cost fabulous money and only a few of our citizens can afford to buy it. Nevertheless, even an affordable product is worth trying and appreciating its unusual taste and aroma.

The history of the appearance of jamon

It is believed that jamon was invented 200-300 years ago. Then the Spanish peasants began to salt the pork ham and dry it so that the meat would last as long as possible. It was used as food when domestic pigs were not slaughtered and there was no fresh meat on the table. For each owner, the dried meat turned out to be completely different and it depended on what he fed his piglet and under what conditions the meat was aged. Someone fed the pigs only with acorns, someone - with feed grains, someone added vegetables and herbs to the diet.

• Centuries-old experience has shown that the most delicious jamon is obtained from animals that eat only acorns, only grains or a mixture of them.
• The timing of salting meat and its drying also affect the taste and aroma of the finished product.
• Even the location of the meat on the shelf in the basement and the temperature conditions of the storage affect the final result.

Today's jamon differs from each other not only in taste and aroma, but also its varieties are called completely differently. The most delicious varieties are:

• Iberico or the second name "Black leg". Very expensive jerky is made from the hind legs of black pigs of a breed called Iberian. This variety of jamon is divided into two subspecies, depending on what the black pigs are fed with. Some eat only ripe acorns (the pork diet in this case is called "Beyota"), others - a mixture of acorns with grains (the "Resebo" diet).
• Serrano. A cheaper variety of jamon. For manufacturing, the legs of white pigs are used, which are pre-fed only with feed grains.

How ham is made

Jamon production begins in winter or early spring. First of all, the hams are separated from the carcass of the killed animal. Further:

• Remove excess fat from the hams.
• The meat is placed in special containers and generously sprinkled with coarse salt, but only sea salt. The hams are kept in salt for about two weeks and at a temperature not higher than plus five degrees. During this time and at such a low temperature, the meat becomes drier. Salt draws out unnecessary moisture from it, and low temperature does not allow the decomposition process to begin.
• All salt is washed off the hams and ordinary cold water is used for this. Pig legs are dried by blotting with fabric panels.
• The hams are hung vertically on special hooks, which are located in sealed chambers. The temperature in them is kept quite cool, and the humidity is moderate and constant. For 2-3 months, the salt is evenly distributed over the meat, and the legs themselves dry out a little.
• Further, the future jamon is subjected to additional drying in other special rooms, but already ventilated. The second drying takes place within 5-6 months and the temperature is kept at 8-10 degrees.
• The hams are hung to ripen in ancient cellars, where a unique microclimate is maintained. The taste of the ham depends on which particular cellar it finally ripened in and how long it was there. Each cellar has its own microflora, which is mainly responsible for the quality of the finished product.

The process of making jamon sometimes takes even twelve months. By the name of the jamon, you can determine how long it took to make it:

• An exposure of 7 months is a jamon “Curado”.
• An exposure of 9 months is the “Rezerva” jamon.
• Aging of 12 months is the “Bodega” jamon.

How ham is served

Jamon is served cut into the thinnest petals and beautifully arranged on a plate. It goes well with such products: cheeses, olives, fresh tomatoes, eggplant or grilled zucchini. And the meat delicacy goes well with sweet ripe melon. From drinks to jamon, you can offer beer, sweet sherry, dry red wine.

Dried fragrant meat can also be put in hot dishes. Like pasta or stew. But you need to do this literally 4-5 minutes before the dish is completely ready. During this time, the fat from the jamon will have time to melt and give the food a unique aroma and taste of dried meat.

It is not enough just to make jamon and serve it to the table. It also needs to be properly cut. In Spain, chefs learn this art in special courses. We offer you to watch a video that shows in detail about the cutting process and the necessary devices and objects.

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17.12.10

Jamon is a cured pork ham. In Spanish, the word means ham. The raw ham is salted and dried under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous deli meats in the world. Jamon in Spain is the best delicacy and delicacy, it is also the property of the country. In traditional Spanish ham, which is a cross between a restaurant, a wine boutique and a deli, pork ham is the basis of the menu and an integral part of the interior.

The history of ham has more than two thousand years. The Spanish jamon itself enjoyed good fame even among the ancient Romans and was mentioned in the letters of such important figures of the time as the emperor Diocletianus and the military poet, historian Marcus Varro. In those days, the preparation of jamon arose due to natural causes, since the main idea was precisely the preparation of meat for the future. And the high taste qualities of the resulting product were applied by themselves. The pigs were slaughtered in autumn, the meat was salted (since there was no better preservative than salt), and all through the cold winter these same legs hung and acquired their own unique taste. The distant ancestors of the Spaniards took with them the dry-cured ham of Iberian pork, healthy and nutritious, and also stored for a long time. There is an opinion that Christopher Columbus was able to discover America also because he was able to provide his expedition with products, among which jamon, unpretentious to storage conditions, was the basis of the foundations.

Nothing has changed in the production of jamon over the years. The ham is taken from the best pigs, salted and then dried. Long months pass before a fresh ham turns into jamon. Some types of jamon are aged for more than three years.

As for elite wines, the origin of high-quality jamon is important - Denominacion de Origen. This is a kind of quality mark, which guarantees that the jamon is produced in a certain province in compliance with local standards.

There are two main types of ham - Serrano ham (Jamon serrano) and Iberico ham (Jamon iberico), which is often called "pata negra" or "black leg". They differ in the way they are prepared, the duration of cooking, and the most significant difference between Serrano Jamon and Iberico Jamon is the breed of pigs and their diets. Outwardly, they can be distinguished by the color of the hoof: Serrano has white, Iberico has black.
Iberico Bellota (Iberico beyota) is considered the best jamon, it is this jamon that is delivered to the court of the Spanish king. According to accepted standards, Iberico can be called a ham made from the meat of pigs, in which at least 75% black Iberian blood. Pigs graze on open pastures and sit on an "acorn diet". Hence the name of the second part of the name of the jamon - Bellota (translated from Spanish - "acorn"). Iberico Bellota has a black hoof. This is a kind of sign of authenticity and proof that the jamon is made from the meat of a black Iberian pig.

Types of jamon

Iberico Beyota DO "Iberico del Brillante"
The ham is made only from the meat of a pure Iberian pig, fed on acorns in the Extremadura pastures, guaranteeing a real high quality Iberian ham. During a long process of natural curing in the cellars for at least 30 months, an Iberian ham is obtained with the properties and taste of a product created to be enjoyed. This ham is marked with the Dehesa de Extremadura (Extremadura Pastures) qualification mark of origin, which guarantees the origin of raw materials, compliance with all norms and traditions both in the process of raising pigs and in the process of producing ham.
The Spaniards prefer to serve such jamon with slices of juicy and ripe melon.

Jamon Iberico Beyota "Coto Real"
Jamon is made from the meat of a purebred Iberian pig, fed on acorns in compliance with all norms and traditions, both in the process of raising pigs and in the production process.

Jamon Iberico Recevo "Coto Real"
Jamon is made from the meat of an Iberian pig fed on acorns and allowed forage in Extremadura pastures. Jamon is considered ready after one and a half years. In Spain, this species is used to prepare light snacks with pepper.

Jamon Serrano CS "Trivium"
Monti Nevado is a family owned company that was founded in 1898. Throughout their long history they have perfected their craft, creating top quality Serrano Jamons with balanced saltiness and superb appearance. The Serrano Ham literally translates to "Mountain Ham" and Monty Nevado is a member of the Serrano Ham Consortium, which guarantees the quality of every ham. These hams are completely salted for several weeks, cleaned, and then cured for 20 months. In the process of drying, 20-30% of the fat drains, enveloping the jamon in a concentrated aroma of dried meat. Each ham is manually inspected and only then declared ready for the table.

Jamon Serrano FJS "Bernedo"
Jamon made from the meat of a white pig and marked with the Fundacion Jamon Serrano qualification mark.

Jamon "Mangalica"
Mangalica is a native Hungarian pig breed. It comes from a mixture of the following breeds: Sumadia, a primitive breed of Mediterranean pigs (Iberico also belongs to this species), Szalontai and Bakonyi, typical semi-wild breeds of the Carpathians. Depending on the color, Mangalitsa is divided into 4 types: black, red, white and mixed. 80% of this breed belongs to the white type, other varieties are on the verge of extinction, and black is no longer at all. The Mangalitsa has thick, long, blond hair that looks like wool in the winter and turns into a white, shiny, curly stubble in the spring. The skin around the eyes and snout is black. Animals that do not fit this description are eliminated. Due to the genetic characteristics and climate of the region, Mangalitsa has a high fat content. Its golden age was between 1850 and 1950, when the fat content exceeded the meat content. In the 70s, thanks to the development of imports of more early maturing breeds, Mangalitsa lost its importance and the breed was on the verge of extinction due to lack of demand. Also in Spain, the invasion of precocious breeds has meant that finding high-fat pork for the production of jamon has become more and more difficult every year. That is why Spanish companies are interested in Mangalitsa. In order to achieve a greater degree of fat infiltration and reduce subcutaneous fat, Mangalitsa was crossed with the Duroc breed, which helped to achieve greater reproduction, production and larger hams. These are products of the highest quality due to a strictly controlled diet and perfect fat infiltration. The long curing process, which gives the product its characteristic aroma, has been achieved by increasing the fat content. This is an exclusive product that is different from others and is a real delicacy.

Jamon on the bone goes on sale, in general it weighs 7-8 kilograms; removed from the bone, has a lower weight, not less than 5 and not more than 7 kilograms and jamon; cut into slices. Jamon, depending on the type, is stored at a temperature of 0 to 25`C.

How is jamon cut?

Usually, the ham is placed on a special stand - hamonera, well fixed and cut off the top layer, consisting of fat. It is very important not to overdo it and remove only the fat from the area that will be cut for serving. If you clean the ham with a vengeance, the meat around the cut point will dry out quickly and the delicacy will lose its taste, so the place after cutting is smeared (sealed) with melted fat so that the meat does not dry out too quickly. Either covered with bacon or pigskin.
A long, flexible and very sharp knife is used to cut the jamon. Iberico is cut along the fibers and always in flat slices of the same thickness. Ideally, the pieces should be almost transparent. They are served to the table immediately after cutting, so that guests can enjoy all the versatility of taste.

Jamon is a full-fledged independent snack, which is served at the table as a main course. But some fresh bread, olive oil and wine will be a light, wonderful accompaniment to him. Cava, sherry fino or a glass of mature red wine are perfect with jamon. Salty Iberica goes well with figs and a little honey. Jamon before serving should be at room temperature (21 degrees). Under these conditions, slices of jamon, if you look closely, gleam iridescently.

Snacks are prepared with jamon, more often in the form of rolls, added to salads, soups and main dishes. Grilled peppers and roasted jamon are used to prepare a sauce that is served with meat dishes. Jamon gives this sauce a rich, unique taste. Even desserts were invented with jamon. For example, in Spain they serve natural creamy ice cream with jamon chips and a spoonful of flower honey.

Natalya Petrova, specially for the site