Spanish “jamon”

Spanish “jamon”

Jamon (ham) is a dry-cured pork leg. The world “jamon” is translated from Spanish as “ham”. Spanish establishment, where you can taste “jamon” (an integral part of menu), is called “jamoneria” and represents the restaurant or liquor store.
Jamon is a delicacy and a calling card of Spain. The process of its preparation includes marinating and drying of pork legs. Then follow the unchanged rules.

Currently, the most famous types of jamon are Jamon Serrano (or “mountain ham”) and Jamon Iberico (or “black leg”). The main differences of these types is the order and time of their preparation, as well as the breed of pigs, used for making these delicacies. The most expensive type of jamon is “Iberico Bellota”. The pigs, used for the preparation of this jamon, feed mostly on acorns, and the distinguishing feature of this breed black hooves. You can find the recipes with jamon on our partner’s website.

How to slice the whole jamon:

For slicing the ham, one should put it in the hamholder, and use the long knife to cut the slices. Then it is necessary to grease them so that the meat doesn’t dry as long as possible. Jamon is widely used in the preparation of different sauces, soups, salads and even desserts.