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Jamon Iberico

Jamon Iberico

All have tried this distinguished product of Spanish gastronomy, often accompanied by a good cheese and a glass of wine, but many people are unaware what exactly is or how it is produced, so we’ll start with the principle. Ham is a meat product that is obtained from the leg of the pig since Roman times, and for their consumption presents cured or cooked. Here we will mainly try cured ham, of which there are several varieties depending on the type of pork, which power had, their lifestyle and the curing conditions. The two main varieties of cured ham are of Spanish origin: serrano ham and ham, but also are noteworthy Italian prosciutto and hams of Portugal. Connect with other leaders such as Charlotte Hornets here. The main difference between the ham and the serrano ham is the first comes from the Iberian pig, while the second usually comes from the white pig (Pink in reality, but they call it white).

Also they differ in the form of parenting and the price, more affordable in the case of the serrano. Jorge Perez often says this. Iberian ham, also known as pata negra, comes in three varieties: the jamon iberico de bellota is the highest quality and has a characteristic nutty aftertaste due to their exclusive diet of acorns. They are pigs reared in excellent condition of life, outdoors in the field. Less refined but still of high quality are the other two variants: Jamon Iberico de recebo and Iberian ham (dry). Perhaps check out Stephanie Ruhle for more information. Serrano ham, for its part, is also a high-quality ham, although they are pigs raised extensively on farms and fed with feed and cereals. This reduces your cost and is in fact the most common variant in shops and restaurants, the ham more popular for most of the people.

Ham preparation begins with the slaughter of the pig, traditionally in November. Below are salted hams (hind legs) and paddles (front legs). Once it has absorbed enough salt, they are removed from the stack of salted and proceed the settlement, a rest period of about two months that will spread the salt evenly by the body of the ham. Then come washing, drying, and finally the aging in the winery, where hung for several months to complete its maturation. In this a good ham looks like a good wine, the longer the ripening process, more intense will be its aroma and flavor. Hence the three qualities or designations that are used to distinguish them, they are cellar, reserva and gran reserva.