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Jamón is a Spanish national treasure.
The hind leg of a white pig is dried, salted and cured in
carefully determined conditions to produce a meat which is
regarded throughout the world as a nutritious delicacy.
Origins and History
Jamón serrano is mountain ham. Since
time immemorial it has been produced by mountain dwelling
folk, high up where the conditions are perfect for the lengthy
preparation process: clean air, correct moisture levels and
cold winters.
Even better quality than jamón serrano is jamón
ibericó, which comes from black Iberian pigs.
Ibericó ham from Jabugo is widely
regarded as the very best jamón: the free-range pigs
are bred in the Sierra Morena oak forests
and are never fed anything but acorns.
Although jamón production is becoming increasingly
industrialised, in rural areas the start of the slaughter
season is still marked by a matanza gatherings. Several pigs
are slaughtered throughout the day, accompanied by much drinking
and merriment. The leg of the pig is cured in sea salt for
a few days, then cleaned and hung up to mature, sometimes
from as long as two years. In traditional pig-keeping families
the animals are kept in the basement of the house, and the
attic is reserved for maturing hams.
Serving Suggestion
Thinly sliced, bite-sized pieces of jamón can be served
as a delicious starter or snack. It should be stored and served
at room temperature, and as exposure to the air dissipates
the aromas in the meat, it's a good idea to slice it a little
in advance. The unique flavour of jamón adds a special
touch to a variety of different dishes, such as soups and
salads. Fried in olive oil , it's delicious with vegetables,
eggs or even pasta dishes.
The unmistakable delicate flavour of jamón is a direct
consequence of its high fat content, but the meat also contains
valuable proteins, B vitamins and several trace elements.
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