Spanish Jamon

A peek into the Spanish Jamon Iberico

When the word " Jamon "is mentioned, the first thing that comes to mind for most people is Spain with its popular-dried ham. Even if it is considered one of the subtle delicacies of life, Jamon is a common part of everyday life in most Spanish homes. In fact, it is estimated that a typical Spanish consumes an average of five pounds of ham every year. Throughout Spain, approximately 39 million hams are cured each year. However, the popularity of Jamon extends well beyond Spain. Jamon Iberico is among the favorites of foreigners because of its unique taste and texture. The Jamon Iberico is sometimes called Pata Negra Jamon Bellota or.

The process of making Iberico ham begins shortly after the birth of the pig. By far the best of the Spanish pigs is the Iberian pig. Only the hams that come from these pigs can be called Jamon Iberico. It comes in two varieties - the Belotti and Recebo. The Belotti, or the highest quality, are raised free in the mountains on a diet of nothing but acorns. For a period of five months, which is generally from October to January, the pigs are free to roam the countryside and consumer of acorns as much as they want during a certain period called montanera. On the other hand The Recebo then comes the quality and the Iberian pig is fed a mixture of acorns, pasture and commercial feed. The Recebo is a good substitute for those who can not afford the Bellota still want to enjoy the great taste and texture.

After the grazing period, the pigs are slaughtered. The hams are then wrapped in cloth and pressed his hand to shake all the remaining blood, then placed in salt nitrified. After a period of approximately one day per kg, the hams are removed from the pit after 9-14 days. The salt is washed and the hams are hung to dry. The drying time is usually 30-40 days at a temperature of 8 to 10 º C.

Over the next 6-15 months, the leftover ham in the curing house where he will develop a deep red color and give off the smell of ham. The Iberian ham is often called an "olive tree standing" because during the curing process of the fat turns good cholesterol, like olive oil. As hams age, mold grows on the surface of the meat, adding more flavor. As water leaves the meat, locking in flavors and make the ham slightly denser.

Spanish hams lose up to 40 percent of their weight after the whole process. What emerges from the house after several years of hardening is simply extraordinary. The Iberian ham is ready to hit the markets. However, the best and finest Spanish ham can still undergo drying and stored for 7-13 months, a process known aa±ejado. This process takes Iberian ham to another level. In the hierarchy of food, Iberian ham is the absolute monarchy.

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