Jamon and Life
Hey Y’all,
As soon as you land in Spain you’re going to notice something right away, Jamón. This salt cured ham is found almost everywhere; People keep legs at home, a bar that doesn’t have a few legs hanging around is an establishment that should be shunned and avoided, and receiving one for Christmas is the mark of a productive year on your part.
So, if you are going to be spending any time in Spain you should be familiar with this delicacy. Jamón is produced all over Spain. It is cured in brine and then left to naturally dry and age in a controlled environment anywhere from 24 to 36 months.
Jamón is classified according to the following: Type of pig, diet, and denominación de origen. Each additional classification earned by a jamón adds to it’s value and quality. Here is a description of what each category means and represents;
The type of pig is very important, since the Spanish specially proud of their indigenous race, the Iberian pig (Cerdo Ibèrco). The best quality ham is made of pure bred Iberian pig. A pig has to be of at least 50% of pure bread Iberian stock to get this classification.
Next comes diet, which influences the taste of the jamón. The categories include jamón de recebo which comes from pigs that have been fed primarily grass and acorns, but needed to be fed vegetables and cereals to help it reach optimal weight. Jamón de cebo comes from pigs that have been fed exclusively vegetables, cereals, and grass to reach optimal weight. Finally we have Jamón de Bellotas, which comes from pigs that have been fed acorns and grass exclusively to reach optimal weight. Jamón de Bellotas is the most prized and expensive type of jamòn and is generally considered the most flavorful .
The last category that classifies jamón is denominación de origen, which certifies and guarantees the place of origin of the product, thus ensuring it’s quality and that it’s produced under that region’s standards. This categorization is tightly controlled and monitored by the government at both local and national level. This is usually the highest classification jamón can obtain. The most famous denominación de origen are Jamón de Jabugo which is produced in the town of Jabugo in the north of Huelva. A single leg of this jamón can run you in the hundreds of Euros.
Premium Jamón should be served in paper thin slices done with a cuchillo jamonero (ham knife). It goes well with red wine and beer, it should have a sweet, salty flavor, with a strong finish. Other types of more economical jamón can be sliced with a circular slicer and make an excellent sandwich meat. So, now that you are an expert on jamón, go out, grab a chatito of tinto and enjoy a plate of jamón with some friends.
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