Jamon - what is it and what does it eat?

Delicatessen, who came to us from sunny Spain, took a strong position on the shelves of the department of meat delicacies in the best supermarkets. But in spite of the fact that many saw the jamon, what it is, is not known to everyone.

Excursion deep into the centuries

For the first time the process of pickling pork for a long time is mentioned in the documents of the times of the Roman Empire (2 BC.). "Pork solonine" - the so-called Romans this product. It is interesting that the recommendations of that time concerning slaughtering, cutting, pickling, and drying are still relevant today. Castilian literature of the 14th century also describes what jamon is, what this dish means for the Spaniards. Since the 17th century, this delicacy has taken up positions in fiction. Even Cervantes did not bypass it with his attention and mentioned in some scenes "Don Quixote". Since the 18th century, hamons have entered the international market. Today, this product is in line with vintage cognac and collection wines, sorted cheeses, unique varieties of coffee, black and red caviar.

Spanish jamon. What is this product?

The word "jamon" (jamon) is translated as "pig ham fillet", "ham". The raw ham is subjected to salting and smoking. But not everything is so simple: cooking a hamon requires the strictest observance of certain conditions, relating not only to technological processes, but even the selection and cultivation of pigs.
The real jamon is made exclusively in Spain, and it is its national treasure. In this country, even the so-called "Museum of the Jamon" are created - prestigious restaurants, where even the interior is decorated with ruddy hams emanating a divine fragrance. And the main ingredient of all the dishes served there, of course, is the Spanish jamon.

Hamon "Serrano", "Iberico" ...

All the diversity of this culinary excellence is divided into two types. Approximately 90% of the production belongs to the hamon "serrano" (jamon serrano), and only 10 - the hamone "Iberico" (jamón ibérico). Naturally, the rarer species is more expensive. "Pata negra" is one of his titles, which translates as "black leg". This simple name has an exquisite delicacy, which is prepared from the hams of black pigs of the Iberian breed - descendants of wild boars. And despite the fate they are destined for, these pigs lead a truly royal way of life: they freely graze on the fertile lands of the Iberian peninsula, feed on the high-carbon acorns of especial Spanish oaks, are protected from invasions of poachers and predators. Followers and cleaners for the purity of their wards, limiting their contacts with plebeian brothers.

Jamon Iberico is highly valued around the world, but the Spaniards are not in a hurry to part with their national delicacy, so the export is mostly Serrano. This species is made from the hams of white hogs of European breed. Quality control of the white hamon is not less strict, because it is not only about keeping the ancient traditions, but also about the international prestige of the country.

Preparation of the hamon

Not one day, not even one month is preparing a noble dish jamon. What are these processes that turn a pig's leg into one of the most expensive dishes in the world?
First, the skin and excess fat are cut from the pork leg, then placed in a cold room. There, immerse in a large amount of salt and leave for a few days. Extra salt is removed, the ham is hung to dry. This stage is very difficult: the hamon is periodically moved to different rooms with different temperatures. He "sweats", giving away excess moisture and fat. The final maturation occurs in the bodegas for 10-12 months.

The end of the process of wicking meat is confirmed by experts.