The famous Spanish pork dry-cured ham comes in two main types: Iberico jamon and serrano jamon. The rules of use for these products vary, since the first type of ham belongs to the number of exquisite delicacies that need minimal additional "framing", and the second - to very tasty, but standard products that can and should be combined with other ingredients.
Olives on legs
Jamon Iberico is the pride of Spain. It is recognized by culinary experts and gourmets all over the world as one of the most exquisite delicacies and the most delicious ham in the world. The production of Iberico jamon takes place under the careful and vigilant supervision of professionals. To make such a ham, piglets from black Iberian pigs, immediately after mother's milk, are transferred to a diet of grains and acorns. So they are fattened up to 18 months, then taken out to graze in oak groves. According to strict regulations, there should be no more than two pigs per hectare of acorn-strewn land. Only in this way will they be able to eat at least 6-7 kilograms of fruit per day and reach a minimum weight of 160 kilograms. The acorns that pigs eat are rich in oleic acid, the same acid that olives are famous for. It also permeates the meat of animals, giving it an incomparable characteristic aroma. That is why black Iberian pigs are called "leg olives". There are also a number of strict standards in the killing and butchering of gilts fed in this way. Only the hind legs are taken on the jamon. They are covered with Andalusian sea salt, kept like this for about 12 hours, then washed and dried under special conditions for several years. Product readiness and compliance with high standards are checked by special inspectors, whose scent rivals the noses of the best perfumers.
The most flawless product, which has undergone at least three years of processing, is called Jamón Ibérico de Bellota, sometimes, to emphasize its uniqueness, the prefix Reserva is added to this name, like the best aged wines. To enjoy the exquisite taste of this ham, it is cut by placing it on a special stand with a thin, wide and very sharp, flexible knife on the thinnest, transparent slices 5-6 centimeters long. These slices are served like expensive red wine, at temperatures between 20 and 25 ° C. It is in this range that the fat does not flow, but stands out on the surface with the finest aromatic film. Jamon Iberico is served as black caviar, in small portions, accompanied by slices of fresh grain bread, olives and slices of tomatoes. Tomatoes should balance the salinity of the ham. When tasting Iberico jamon, it is important to feel the aroma, velvety texture and rich, buttery taste of the product.
How to eat jamon serrano
A distinctive feature of serrano jamon is not the breed of pigs going to it or their diet, but the processing process. In literal translation, the name of this product can be translated as "ham from the mountains", it is there, in a special mountain atmosphere, that hams ripen, acquiring a delicate but distinct rich meat taste. Serano jamon is also cut into thin slices, but the culinary use of this ham is much broader. It can be eaten simply by placing it on a slice of bread and sprinkled with olive oil, or it can be added to stews, casseroles, soups for additional flavor and new flavor nuances. It is slices of serano jamon that decorate traditional Spanish cold soups - gazpacho and salmorejo. As an appetizer - tapas - this jamon can be served with olives, tomatoes, garlic paste or fruits - pears and melons.
