It has a long tradition of consumption and is rather expensive. There are two types of ham: jamón serrano (ham from the "mountains") and jamón ibérico (ham from the Black Iberian pig). You can also meet different name of jamón and it depends of region of Spain. Pernil in Valencia, Aragon, Catalonia, xamon in Galicia, urdaiazpiko in Navarre and Basque Country.
Jamón ibérico
Jamón ibérico could be produced from a pig which contain at least 75% of Black Iberian pig. They live in southern part of Spain for example: Seville, Salamanca, Cordoba. They are fed by herbs, grass, acorns and roots. After slaughter they are salted and left for drying for two weeks. After that they are cleaned and left for four or six weeks. The usual process of ham maturation takes between ten to twelve weeks but some farmers prefer it up to even 48 months.
Type of ham:
- jamón iberico de ballota: pigs are fed only by acorns a week before they go to slaughterhouse. They are bred between Spain and Portugal. Ham is prepared by 36 months
- jamón ibérico de recebo: pigs are fed by acorns and grain
- jamón ibérico- they are fed by grain. Ham is prepared during 24 months
Jamón serrano:
Is served sliced or diced. It is not so expensive as a jamón ibérico and is produced from white pigs. A Jamón lover from Spain can recognize the taste easily and will not confuse jamón ibérico with jamón serrano.
The name of jamón serrano is connected with place where ham is prepared. Those places are situated on a higher elevation. That's why Spanish say "mountain ham".
Jamón is not so easy to buy abroad and only Spanish are allowed to use word jamón.
Jamón in the Carrefour in Puerto de Alicante
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