This Spanish delicacy is actually more staple then delicacy. Most homes have one of these babies right on the kitchen counter and now, so do we! (You may even be seeing one in Hudson.)
Jamon Serrano literally means “mountain” ham. After these hams (the rear leg of the animal; the fore leg is also cured but goes by the name Paleta Serrano) are cured in salt for a couple of weeks, they are hung to dry for a period of up to two years, usually at higher elevations where the air is cooler, hence the name Serrano.
Jamon Iberico is a similar version (also called Pata Negra-literally “black foot”) but made from a pig that’s native to Spain. The use of the name jamon iberico is regulated by the Spanish government as it’s part of their (food) heritage; only the specific breed of credo negro –“black pig”- can be used for this type of jamon. The most interesting part of the jamon iberico is the pigs are fattened (finished) on only acorns for the last few months of their lives, their weight doubles during this time. These hams also cost about double that of a Serrano. We hear they taste very different….you can bet we’ll be sure to check it out before we leave.
Once the curing process is over, these hams are ready for sale. Where does one buy one of these, you ask? …..at any grocery store, butcher or AlCampo/Carrefour-the European versions of Walmart. There are walls of them…usually near the cheese. A complete gourmand’s dream!
The proper way to carve these hams is not for the faint of heart as the leg is anchored to the special carving stand with a big screw and the hoof is staring at you the whole time you’re slicing it! It looks a bit like a medieval torture device.
With the help of YouTube (gotta love that modern technology) we were able to figure out the special carving technique. When carving a little at a time you start with the “thin” side of the jamon--before flipping it over. When carving the entire thing at once you can start with either side.
You first need to remove the thick layer of rancid fat (appetizing isn’t it?!) to expose the actual meat. The meat is then sliced is thin pieces about 3-4 inches in length. The texture is velvety and the taste is buttery. If sliced thinly enough (a bit heavier than Italian prosciutto) it melts in your mouth. It is served in everything from tapas (with bread, cheese and olives) to panini (with manchego!) to wrapping it around asparagus and melon or…OMG! fresh figs!…or just slicing and eating right off the leg.
When finished carving, cover the leg first with a reserved piece of the fatty layer (to help preserve the moisture in the meat) and then the entire leg with a dry kitchen towel and set it aside until you need it again.
It’s very simple and rather brilliant.
I originally thought we would never eat a whole ham while we are here but……we’ve had this ham few days and it could quite possibly be 1/3 gone!
Bueno Probecho!
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