Jamon is the national Spanish dish. Types of Hamon. How to cut jamon Which jamon is best to buy in Spain
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Jamon is a name for dry-cured pork ham. The word means ham in Spanish. Raw ham is salted and cured under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous meat delicacies in the world. Jamon in Spain is the best delicacy and delicacy, and is also the heritage of the country. In traditional Spanish jamonerias, which are a cross between a restaurant, a wine boutique and a grocery store, pork belly is the basis of the menu and an integral part of the interior.
The history of ham goes back 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 that time as Emperor Diocletianus and the war poet and historian Marcus Varro. In those days, the preparation of jamon arose for natural reasons, since the main idea was precisely the preparation of meat for future use. And the high taste qualities of the resulting product came naturally. The pigs were slaughtered in the fall, the meat was salted (since there was no better preservative than salt), and throughout the cold winter these same legs hung and acquired their unique taste. The distant ancestors of the Spaniards took with them on the road dry-cured ham of Iberian pork, healthy and nutritious, and also shelf-stable 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 food, of which jamon, unpretentious to storage conditions, was the basis.
Over the years, nothing has changed in the production of jamon. The ham is taken from the best pigs, salted and then dried. It takes many months before a fresh ham turns into jamon. Some types of jamon are aged for more than three years.
As with elite wines, origin is important for quality jamon - Denominacion de Origen. This is a kind of quality mark that guarantees that the jamon is produced in a certain province in compliance with local standards.
There are two main types of jamon - Jamon Serrano and Jamon Iberico, often called "pata negra" or "black leg". They differ in the method of preparation, the cooking time, and the most significant difference between Jamon Serrano and Jamon Ibérico is the breed of pigs and their diet. Externally, they can be distinguished by the color of the hoof: Serrano has white, Iberico has black.
Iberico Bellota is considered the best jamon; this is the kind of jamon supplied to the court of the Spanish king. According to accepted standards, Iberico can be called a ham made from meat of pigs that contain at least 75% black Iberian blood. Pigs graze in open pastures and are on an “acorn diet.” Hence the name of the second part - 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 jamon is made only from the meat of pure Iberian pigs, fed on acorns in Extremaduran pastures, guaranteeing real Iberian jamon of high quality. Through a long process of natural drying in cellars for at least 30 months, the result is Iberian jamon with the properties and taste of a product created for enjoyment. This jamon is marked with the qualification mark of origin of the product Dehesa de Extremadura (Pastures of Extremadura), which guarantees the origin of the raw materials, compliance with all norms and traditions both in the process of raising pigs and in the process of producing jamon.
The Spaniards prefer to serve this jamon with slices of juicy and ripe melon.
Jamon Iberico Beyota "Coto Real"
The 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 Resevo "Coto Real"
The jamon is made from the meat of an Iberian pig, fed on acorns and legal forage on Extremaduran 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 the highest quality Serrano Jamon with balanced saltiness and excellent appearance. Jamon Serrano literally translates to "Mountain Ham", and Monty Nevado is a member of the Jamon Serrano Consortium, which guarantees the quality of each ham. These hams are completely salted over several weeks, cleaned, and then cured for 20 months. During the drying process, 20-30% of the fat drips off, enveloping the jamon with 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 white pig meat and marked with the Fundacion Jamon Serrano qualification mark.
Jamon "Mangalica"
Mangalitsa is an indigenous Hungarian breed of pig. It comes from a mixture of the following breeds: Sumadia, a primitive breed of pigs of the Mediterranean type (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 is of the white type, other varieties are on the verge of extinction, and the black one no longer exists at all. Mangalitsa has thick, long, blond hair that is wool-like in winter and turns into white, shiny, curling stubble in spring. The skin around the eyes and snout are 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 faster 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 meant that it became increasingly difficult to find pork with a high fat content for the production of jamon every year. That is why Spanish companies became interested in Mangalitsa. In order to achieve greater fat infiltration and reduce subcutaneous fat, the Mangalitsa was crossed with the Duroc breed, which helped achieve greater breeding, production and larger hams. These are products of the highest quality thanks to a strictly controlled diet and perfect fat infiltration. The long drying process, which gives the product its characteristic aroma, was achieved by increasing the fat content. This is an exclusive product that differs from others and is a real delicacy.
Ham on the bone goes on sale; in total it weighs 7-8 kilograms; removed from the bone, has less weight, no less than 5 and no more than 7 kilograms and jamon; cut into slices. Hamon, depending on the type, is stored at temperatures from 0 to 25`C.
How is jamon cut?
Usually the ham is placed on a special stand - jamonera, secured well and the top layer, consisting of lard, is cut off. It is very important not to overdo it and remove only the lard from the area that will be cut for serving. If you clean the ham too much, the meat around the cut area will quickly dry out and the delicacy will lose its taste, so the area after cutting is greased (sealed) with melted fat so that the meat does not dry out too quickly. Or covered with bacon or pork skin.
To cut jamon, use a long, flexible and very sharp knife. Iberico is cut along the grain and always into flat slices of equal 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 the taste.
Jamon is a complete independent appetizer, which is served as a main course. But some fresh bread, olive oil and wine will be a light, wonderful accompaniment. Cava, fino sherry or a glass of mature red wine go perfectly with jamon. Salty Iberica goes well with figs and a little honey. The jamon should be at room temperature (21 degrees) before serving. Under these conditions, slices of jamon, if you look closely, sparkle rainbowly.
Appetizers are prepared with jamon, often in the form of rolls, and added to salads, soups and main dishes. A sauce is prepared from grilled peppers and fried jamon, which is served with meat dishes. Ham 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.
Natalia Petrova, especially for the site
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
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 dried. The dish contains practically no cholesterol, you can eat it every day. It differs from Parma ham (prosciutto) in that the taste of the dried ham is saltier due to the difference in production technology. Every Spaniard knows what jamon is.
Spanish jamon
Jamon - what is it? The following types of jamon are produced in Spain:
- Serrano - inexpensive with white hoof. It is obtained from the meat of white pigs, and it matures from seven months to a year.
- Iberico - will cost more, with a black hoof. Black pigs of the Iberian breed are fed corn from an early age, then graze in the mountains, taking photos. Before slaughter, they are fed acorns for several months, achieving a special smell and taste. The most expensive are beyote and resevo. It is difficult to buy outside Spain.
How to make jamon
What is jamon made from, how is it salted and ripened:
- The dish is made from the hind leg, removing excess fat, and covering it with sea salt for two weeks. The process takes place in a cold room, at a temperature from 0 to + 8°C. It is important to know how to prepare your foot for the further process.
- Next, they are washed to remove excess salt, dried, shaped and hung vertically.
- Then they are dried and the degree of saltiness is equalized in a humid chamber for 1 to 2 months.
- Drying completes the main process of the recipe: the hams suspended vertically are ripened. Suitability is determined by piercing with a beef bone needle, and a conclusion is made based on the special aroma.
What do you eat jamon with?
The product is considered a dietary food, contains healthy fats, and is low in calories. What do you eat jamon with? The dish goes well with olives, herbs, and cheeses (delicious with curado). The Spaniards stew ham with shrimp and add it to salads, because it gives any dish a unique taste and aroma. Small daily portions of jamon are considered a diet when the question is how to prepare it. put before a professional: it tastes good with dry red wine and beer. A trick for preparing hot dishes is adding at the end of cooking so that the fat is slightly melted.
How to make jamon at home
How to cook properly home-dried ham? To prepare it at home, you need to select and buy fresh pig meat (hind leg) in a well-ventilated, cool room. It is important that the pig feeds on acorns, then the dish will be called jamon. The appearance of a ham will give the flavor of Spain and fill the room with a pleasant aroma. The preparation of the dish takes a long time, almost like beef, and such ham is expensive to buy.
Ingredients:
- Ham;
- sea salt is 3 times the weight of the ham itself, a little regular salt.
Cooking method:
- Remove fat from the pork ham and sprinkle with salt.
- Keep in a cool room for 2 weeks to ensure even salting.
- Rinse off excess salt and shape.
- Hang in a well-ventilated area to dry. Periodically change the temperature from lower to higher so that the process of sweating occurs (excess fat and moisture are removed).
- After this, the ham is taken to the basement to ripen for about 12 months. After this you can cut the meat.
Jamon- this is not just a meal. This, no matter how loud it may sound, is a symbol of the country, its identification mark. To visit Spain and not try jamon is simply nonsense. It's like going to the stands of the Camp Nou stadium to enjoy the El Classico game (FC Barcelona vs. FC Real Madrid), but watching it not live, but on a small TV you brought with you.
What is jamon, how is it created, what are the criteria for choosing it?
Jamon is a ham, that is, a pork leg, properly salted and naturally dried. By the way, not just any leg, but a back one. The front leg among Spanish butchers has a completely different name - paleta. Some experts even undertake to claim that the front and hind legs of the same animal taste completely different - see the picture on the left.
But in general there are a lot of brands of jamon in Spain. The brand in this case is rather determined by the breed of pig or may indicate the manufacturing company that prepares this type of meat. As a rule, each farmer or company has its own nuances that they add to the technologies common to all.
Jamon Iberico ( Jamón Iberico )
Jamon from Iberian pigs is considered the most expensive and refined. Amazing breed of black pigs It has been grown in these places and in these climatic conditions for a very long time. Iberico pigs are not large individuals, and are much smaller in size than the famous Canadian pigs. With the modern development of chemistry, it would probably not be difficult to feed the “Iberians” into giants, but... there is an opinion that the weight of the animal and its proportions affect the taste. Therefore, Spanish pig farmers prefer to follow centuries-old traditions rather than chase record weight and volume indicators. This is also what makes gourmets value Spanish jamon so highly.
Pedigree, pedigree - everything here is similar to how these same characteristics are monitored by dog breeders who raise their “smaller brothers” for some super-prestigious exhibitions. Do not be surprised if you are told that the four-legged “Iberians” have a pedigree that, like aristocrats, goes back many centuries into the depths of history. It is true.
The main conditions that must be observed when raising Iberico pigs, in addition to the purity of the family line, are the following:
- animals are raised in open pastures, and not in paddocks and stalls, that is, they need movement, although hardly anyone would call them particularly frisky and playful.
- The Iberian pig is obliged to feed mainly on acorns (bellota), therefore, pastures (dehesas) for them are actually oak groves.
During the entire period of life before slaughter (from birth to the age of 24 months), the Iberian pig eats an annual harvest of acorns from a grove of three hectares. At the same time, pig farmers can change the diet, its composition, the ratio of various mineral elements, vitamins, etc. in the pig ration from time to time. This is done so that later various veins are drawn on the cut, meat and fat alternate, flavor shades are added or changed. For many gourmets, the cut of jamon is a calling card or a sign of quality.
Jamon serrano
It is prepared from another variety of pig - the white breed. Literally translated from Spanish, “serrano” means “mountain”. In this case, the name jamon indicates that the drying of the ham occurs in mountainous conditions, that is, climatically and seasonally different from the plains.
It is, of course, difficult to find comrades according to taste and color, but it is still quite possible to bring some general tips to the attention of those interested.
A well-prepared jamon (properly fed pig) will certainly have small white dots on the cut. This is what tyrosine looks like, an element found in a large number of natural proteins (aromatic alpha amino acid). Tyrosine helps the body get rid of excess fat (you can lose weight by eating meat), makes the adrenal glands, thyroid gland and pituitary gland work better.
In theory, it would be nice to know two things:
- drying period of the product (optimal – 30-36 months, elite jamon can be aged up to 48 months)
- the age at which the animal was slaughtered (24 months is optimal, but 18 is allowed).
Also check the meat for firmness. The longer the ham is aged, the denser it is. This does not mean that only stone-hard meat should be eaten - young jamon is also edible and has its adherents. Speaking of density, we give you the opportunity to estimate the age of the product yourself: during those same forty-eight months of drying, the meat loses up to 40% of its weight due to the evaporation of moisture. Now you understand how “to taste” jamon should be for a gourmet.
And the last hint for those choosing which jamon to buy. Remember that the relationship between quality (meat) and quantity (money per kg written on the price tag) in this case is strict and directly proportional.
The price of serrano jamon can start from 8-9 €/kg.
The price of Iberico jamon can exceed 150-200 €/kg.
The most exquisite brands of jamon include, perhaps, “Pata Negra” and “Bellota”. The first of those named received its name (“black leg” - Spanish) for the color of a pig’s hoof. An unusual color is not some unique sign of a special breed, but, let’s say, just an exception to the rule. Special research and attempts to breed pigs exclusively with black hooves have not yet been carried out. “Pata Negra” is a special case of Iberico, and of very high qualification. Elite level, if you like.
A worthy pair for the “black leg” is “Bellota”. But this is not a special separate variety, but a variety of Iberian. The name of the brand, translated into Russian as “acorn,” once again unobtrusively indicates the product that the animal was primarily fed with.
Buy jamon and other meat products from Spain online
Jamon, as well as other meat products from manufacturing factories in Spain, can be purchased through the distributor, the Spain in Russian company in Barcelona.
The approximate price difference for goods from Iberian pig in the Spanish retail chain is shown in the table below.
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When it comes to Spain, many people think about the culinary traditions of this country. And this is not surprising, because the Spaniards know a lot about delicious food. For example, a prominent representative of traditional Spanish cuisine is jamon, which not many people have ever tried using an authentic recipe. And yet, jamon - what is it, and can you cook it at home? Let's try to figure out this very interesting question.
Spanish jamon is a real delicacy that is quite expensive. It serves not just as a dish, but in its homeland it is also an interior decoration in many catering establishments.
The hind legs of pork are used to prepare it. First they are salted, then dried and dried. But all this must be done only under certain conditions, strictly observing temperature and air humidity.
The very name of the dish comes from the word jamon, which translates as “ham”. Interestingly, a special breed of pig is raised for real jamon.
How to make Spanish jamon
To more clearly imagine what kind of meat this is, you need to find out how jamon is made in its homeland. This is a fairly long process, although it does not require a large number of ingredients.
- To begin with, a special type of pig is raised that is suitable for jamon. There are only two of them: one is elite, and the other is more “democratic”.
- After the carcass is slaughtered, it must be dehydrated. This is done using a large amount of salt, which is completely covered with meat. The process lasts for different times, which is calculated on the basis that one kilogram of “wet” carcass will require one day of dehydration.
- Upon completion of this process, the carcass is washed and waited until it dries naturally.
- The resulting meat is sent to a room with a temperature of five degrees for a long time - from 9 to 12 months. During this period, it becomes dried and acquires a certain taste and aroma.
- Next, the meat is tested for quality, its class and further aging period are determined.
- The jamon is hung and the temperature is gradually raised so that it ripens to the desired state.
- And the last stage is testing with a needle made from cow bone. Several holes are made in it, which allow you to see and feel the degree of readiness.
Cooking at home
Dried pork, cut into thin slices, which has been salted in advance - this is jamon. It is considered a Spanish delicacy. But you don’t have to go to Spain to try the famous dish. We offer the best jamon recipes at home. Classic pork ham jamon It's time to surprise...
If you still decide to cook jamon, then this recipe will help you do it as correctly as possible. But be prepared that you will have to spend a lot of time getting such a delicacy.
Required Products:
- pork ham weighing approximately 4 kilograms;
- good sea salt - twice the weight of meat.
Cooking process:
- Clean the meat thoroughly from excess fat, rinse, dry and completely sprinkle with salt, placing it in a deep container. Leave for two weeks.
- After this period of time, wash off the adhering salt, shape the ham and hang it in a ventilated area where you can regulate the temperature, gradually raising it. This is necessary to evaporate the liquid.
- For final drying, the jamon is transferred to a dark room and left for about 12 months. After which it can be consumed.
What do they eat with?
It turns out that jamon can be eaten in different ways and it is very important to serve it correctly in order to maximize its taste.
- Quite often, jamon is cut into thin slices and served as an independent snack. It reveals itself especially well in combination with fruit and wine.
- This dried meat is ideal for olives, strawberries, soft cheese, grapes, pears, figs, arugula and asparagus.
- You can thinly slice the bread, rub it with tomatoes, coat it with a little olive oil, add salt and place slices of jamon on top.
- One of the most popular appetizers is pieces of meat, melon and pineapple placed together on a plate.
- Small slices of jamon are added to salads, soups and even omelettes. The best option is cold gazpacho with jamon.
Cooking mistakes and how to avoid them
To get a truly high-quality product, you must follow the technology of its preparation, without making any mistakes. Let's look at the most popular problems that may arise on the way to obtaining jamon.
- Never cut off the entire skin from the ham. It is this that protects the meat from severe drying out. Remove only part.
- Remove excess fat. If there is too much of it, the ham will not be salted, since the salt simply will not be able to penetrate all the way to the bone.
- Use only coarse sea salt. It draws out moisture well. Don't be afraid if white spots appear on the surface, this is normal, this is how salt works.
- Take care to protect the ham. During cooking there should be no cuts or punctures of the skin, otherwise this may lead to complete damage to the entire piece.
- Treat darkened areas with a cotton pad with alcohol, but do not cut them off.
It is better to start pickling at the end of winter. If you start this in a warmer time, the meat will quickly dry out, darken and the salt will not be able to penetrate inside. The result will be a not very high quality product.
- The first difference is in the country of origin. Jamon is a Spanish meat, while prosciutto is Italian.
- Meat also differs significantly in taste, because pigs are not raised under the same conditions. In Spain, animals are fed acorns, and in Italy, mainly corn or fruit. Livestock nutrition directly affects the color of meat and its taste. So, Spanish jamon will be a darker shade.
- The production technology also differs. The jamon is salted indoors and comes out dry. This process takes a very long time, sometimes up to 48 months, which immediately increases the cost of the final product. Prosciutto is salted under normal conditions only with maintaining moisture and no longer than 14 months. As a result, the meat is tender and juicy, and its price is much lower.
Ham is truly a very tasty meat, but its high cost makes it inaccessible to many. If you are not afraid of the long drying time of the ham, then be sure to try preparing such a delicacy yourself, saving significantly on money.
100% Iberico
Only this jamon can be called "Pata Negra (Black Paw)". Almost always this is acorn fattening. Very rarely sebo de campo (green label) and never sebo (white label. When buying 100% Iberico jamon, you should be prepared for some nuances. We will not go into details, but will describe what buyers need to be prepared for. If you are not particularly we delved into the question and decided that 100% Iberico is the best, it’s not a fact that you will like this jamon. 100% Iberico has the strongest taste, you know, “wild”, which not everyone likes, but it also has a fairly large amount of lard. , and the fat is located on the sides of the meat, and not infiltrated like in 50% and 75% Iberico. It is believed that three fingers of meat is a good result. I would also like to note that when cleaning jamon, a larger percentage is thrown away. as you have to cut off more of the outer yellow fat, but it is the thick layer of outer fat that allows the Ibérico jamon to be dried 100% for a long time, obtaining those shades of taste and aroma that make it a gourmet delicacy. A good cortador will always cut the correct slices, but an ordinary buyer, starting to peel, shreds it. cutting off chunks of lard in pieces, and then remains dissatisfied that there is little meat left. Look, in the COVAP video, the cortador begins to cut 100% Iberico jamon, which is what is written in the title of the video, the meat is darker, denser and in a slice you get about 50x50 lard and meat, which, by the way, is very tasty, since it is the fat that gives the taste, but then in the middle of the video and at the end we already see other more beautiful “marbled” slices, but these are already slices from 75% Iberico jamon.
Next in the video we see the cutting of a 100% Iberico pallet, there is even more fat, the pallet is always fatter, and even more is wasted. Even the Spaniards do not always know these points and are indignant that there is a lot of fat in jamon or 100% Iberico pallet. Unfortunately, we also had a case when a buyer literally cut off all the fat from the luxurious Alta Expression jamon and accused us of deception, that he was given fake Iberico jamon, but he knows about them, a friend brought him from Spain.
50% and 75% Iberico
50% and 75% Iberico (red label) is when one of the grandfathers of Duroc meat pigs and a 50% Iberian boar coats the embra with 100% Iberico. Or a cross between the meat breed Duroc (boar) and 100% Iberian. This cross is made precisely in order to obtain a different structure of the meat, namely marbling, when fat is infiltrated into the meat. 75% Iberico - jamon is juicy and aromatic. When slicing, less fat is wasted. Usually it is cut for beautiful plates, laying out beautiful mosaics of jamon. The taste is calmer than Iberico 100%, but considering that when cutting you find several flavors, you will always find a favorite part for yourself, your wife and daughter, for example. Francisco, one of the owners of the brand from Guijuelo, Victor Gomez, when we visited his factory, said that he personally likes 75% Iberico more than 100% and for himself and his family he always takes 75% Iberico.
50% Iberico- this is the most “meaty” of the Iberian jamons, for those who do not really like fat and prefer more or less lean meat.
Previously, 50% was mainly sebo and sebo de campo, but now a lot of acorn-fed jamon beyote is produced precisely to please consumers. Buyers prefer jamon with less fat, they like the structure of the meat, but at the same time they want acorn fattening in order to have all the delights of the composition and quality of fat during acorn fattening. Ham Iberico Beyota is the healthiest meat and the best fat for the body of animal origin. Low melting point, high amount of oleic acid, good cholesterol and very little bad. Ham Iberico Bejota is a unique meat. And now you probably have begun to understand more and will begin to choose based on your personal preferences. Based on the price of bone-in jamon, the difference between 50%, 75% and 100% Iberico is not very large - only 2-3 euros per kilogram, but if you buy sliced ham, then the difference will be more significant, since the losses during slicing 100% Iberico is always more.
Thanks to our customers and we hope that we helped you in your choice.
Bon appetit, your jamon24!
