The delicacy, which came to us from sunny Spain, took a strong position on the shelves of the meat delicatessen departments in the best supermarkets. But despite the fact that many saw the jamon, what it is, not everyone knows.
Excursion for centuries
For the first time, the process of salting pork for a long time is mentioned in documents from the time of the Roman Empire (2 century BC). "Corned beef" - so the Romans called this product. Interestingly, the recommendations of that time regarding slaughter, cutting, salting, 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 ignore him and mentioned him in some scenes of Don Quixote. Since the 18th century, hamons have entered the international market. Today this product is on a par with vintage cognac and collection wines, varietal cheeses, unique varieties of coffee, black and red caviar.
Spanish jamon. What is this product?
The word "hamon" (jamon) is translated as "pork jerky ham", "ham". Raw ham is salted and smoked. But not everything is so simple: the preparation of jamon requires strict observance of certain conditions relating not only to technological processes, but even the selection and raising of pigs.
Real jamon is made exclusively in Spain, and is its national treasure. In this country even the so-called "Jamon Museums" have been created - prestigious restaurants where even the interior is decorated with rosy hams exuding a divine aroma. And the main ingredient of all the dishes served there, of course, is Spanish jamon.
Jamon "serrano", "Iberico" ...
The whole variety of this culinary delight is divided into two types. Approximately 90% of production is owned by jamon serrano, and only 10 is owned by jamonico (jamón ibérico). Naturally, a rarer species is more expensive. "Pata negra" is one of its names, 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 - the descendants of wild boars. And despite the fate prepared for them, these pigs lead a truly royal way of life: graze freely on the fertile lands of the Iberian Peninsula, feed on the high-carbon acorns of special Spanish oaks, and are protected from intrusions by poachers and predators. The procurers also monitor the purity of the blood of their wards, limiting their contacts with the plebeian brothers.
Jamon “Iberico” is highly regarded all over the world, but the Spaniards are in no hurry to part with their national delicacy, therefore, mainly Serrano is exported. This species is made from European white hams. The quality control of white jamon is no less strict, because we are talking not only about the preservation of ancient traditions, but also about the country's international prestige.
Cooking jamon
Not one day, not even one month, a noble jamon dish is prepared. What are these processes that turn pork leg into one of the most expensive dishes in the world?
First, the skin and excess fat are cut off from the pig legs , then placed in a cold room. They are immersed in a large amount of salt and left for several days. The excess salt is removed, the ham is suspended for drying. This stage is very difficult: the jamon is periodically moved to different rooms with different temperatures. He "sweats", giving off excess moisture and fat. Final ripening occurs in bodega within 10-12 months.
The end of the meat drying process is confirmed by experts.