It would seem that some strange combination of salty and sweet - jamon with melon. Many people sincerely do not understand how this can be eaten. It is common for everyone that different types of meat are served for appetizers, and melon is for sweets. I wonder where did such a strange combination come from, which is considered to be just an appetizer.
It is believed that this combination is not for everybody, but very often such an opinion is dispelled as soon as a person tastes this dish. He immediately becomes his follower.
What is jamon
Perhaps for some “jamon” is an unfamiliar word. No wonder, it's a Spanish delicacy. Recently, this product has come under sanctions and is now not sold in Russian stores.
Jamon is made from pork ham. The peculiarity lies in the fact that not every pig is suitable for cooking, but only of a certain breed, besides it is exclusively fed by acorns.
Cooking process
First, sprinkle the ham with plenty of salt. This is done so that unwanted moisture is released faster. The process can take anywhere from six months to two years. It all depends on the mass of the ham and the climate of the area where it is made. Typically, salting time is calculated by the formula - one day for every kilogram of meat. They try to start this process in winter or spring in order to take advantage of the natural increase in temperature. Closer to the fall, the jamon is moved to the cellar, where the process of drying takes place.
Where do jamon
They produce jamon throughout Spain. One of the favorite treats over time has become an integral part of national culture. The Spaniards keep ancient recommendations on the preparation of jamon, slaughter of animals and the procedure of salting. Since ancient times, it was the Spanish product that was popular. It is even known that many rulers of Ancient Rome mentioned him in correspondence.
And really, there is something to be proud and admire. Along with great taste and low production costs, jamon also has a long shelf life. For this reason, he was also very fond of the military at all times, often taking with him as a nutritious product on his campaigns.
Storage and slicing rules
The Spaniards pay special attention to the storage of jamon. According to the rules, it must be kept suspended by the hoof. Before cutting, the ham is mounted on a special stand to cut. By the way, this is a whole art.
Traditionally, jamon is cut into thin pieces along the bone. For this action, of course, not any knife is suitable, but a special one - very sharp, long, with a thin blade.
In Spain, there is even such a profession - a cortador, that is, a person who knows how to cut jamon. Most often, this skill is transmitted from father to son, from generation to generation.
Jam with melon
Probably, in Spain there is no restaurant that would not offer jamon dishes for appetizer. There are even so-called "jamon museums" - restaurants that have ham jams hanging on the walls. But the supply depends not only on the institution itself, but also on the Spanish province in which it is located. Each area has its own characteristics and its own zest of presentation. The jamon melon is especially popular. The name of this dish is not defined anywhere, since each institution names its creations in different ways.
For example, Andorra serves melon of different varieties, wrapped in jamon plates. It turns out a colorful and original snack. In Catalonia, they like to decorate this dish with olives or season with olive oil. Lemon or lime juice is sometimes added here. Moreover, butter and lemon juice should not be lubricated with jamon, but with pieces of melon. Let them stand for a while and then wrap in meat.
Canapes with jamon and melon on skewers are very popular. White bread or hard cheese is also added to them. Decorate with fresh herbs. Enjoy your meal!