Jamon is a national Spanish delicacy, namely dry-cured pork leg. It is a large and very fragrant leg with a hoof. Its average weight reaches 7 kg. In recent years, ham has become widely known and very popular in other countries.
Types of jamon
There are two types of jamon: Iberico jamon, aka pata negra, and serrano jamon. The most important difference between the two is the breed and diet of the pigs from which the ham is made. These two types of species differ in price category (jamon Iberico is many times more expensive), taste and even externally. In serrano jamon, the hoof is always light, while in Iberico it is black. There are subspecies of these two types of jamon, depending on the aging of the ham and the diet of the pigs.
Jamon as a snack
Traditionally, jamon is a red wine appetizer. It is red wine that most fully reveals the taste of this delicacy and emphasizes it. In addition, this combination is also useful - both wine and jamon contain substances that prevent the development of diseases of the cardiovascular system. In addition, its sufficient fat content helps the body to cope with intoxication. If you do not adhere to strict traditions, then jamon can be consumed with beer. The moderate salinity and aroma of the ham will go well with this drink.
Jamon in cooking
Jamon is widely used in the preparation of many dishes. Ham jerky has firmly taken one of the central positions in Spanish cuisine. One of the most common is jamon with melon. By ear, these are completely incompatible products. But, oddly enough, their gustatory combination is amazing. The mild sweetness of the cantaloupe combined with the rich flavor of jerky delivers incredible results. Cut off the top of the melon, remove the seeds with a spoon and put it in the refrigerator to cool. After a while, carrots, greens, pitted olives and jamon rolls are placed inside the melon.
Jamon and avocado salad is also very popular in Spain: the avocado is cut into halves, the pits are removed, greens are placed in the resulting grooves, layers of jamon rolled up in a cone and poured with sauce.
In addition, jamon is often combined with scrambled eggs, using it like bacon, with the only difference that it is added at the very end so that the meat just slightly melts and imparts its aroma and taste to the dish. This nuance must be observed when preparing all hot dishes that include jamon. Since meat is quite saturated with fats, it simply dissolves under prolonged exposure to high temperatures.
First courses are also prepared with jamon. For example, white garlic soup with melon and ham. Almonds, garlic and slices of bread are chopped in a blender, mixed with olive oil, salted, pepper. And then they serve it chilled, garnished with melon balls and slices of ham.
Hot vegetable rolls are also made with ham. Slice the eggplant or zucchini thinly and fry. Strips of ham are laid on still hot vegetables, rolled into rolls and served on the table, decorated with tomatoes and herbs.
And as a light snack, you can make canapes with jamon, soft cheese and olives.
In addition to all the above products, boiled potatoes and cauliflower go well with jamon. They are served with a creamy sauce prepared for them. It is also served with pasta.
