After stepping off of the romantic cobblestone streets bordered by towering cathedrals, one of the first things a visitor to Spain notices are the whole legs of ham hanging behind every bar. Spanish jamón (pronounced phonetically in English like ham-own), is a national treasure deeply rooted in the country’s culinary heritage.
This iconic cured ham is famous worldwide for its rich taste and melt-in-your-mouth texture. What makes it so special and where can you find it? Keep reading to learn why we love jamón at Le Gourmet Central.
What is Spanish Jamón?
Spanish jamón refers to cured ham, a tradition that has been perfected and enjoyed over centuries. It is an integral part of Spanish culture, often enjoyed as a centerpiece during festive occasions and social gatherings.
The two most celebrated types of Spanish jamón are Jamón Serrano and Jamón Ibérico, each with its unique characteristics and production methods.
If you already know you like Spanish jamón and want to invest in the ultimate indulgence at home, the Acorn-fed Whole Bone-in-Ham from Cinco Jotas is the way to go. A whole leg will get you about 1.5-2 kilos of delicious carved ham. Once vacuum packed, it can last you months.
How is it Made?
Spanish jamón begins with the careful selection of high-quality pork legs. For Jamón Serrano, various breeds of white pigs are used. Jamón Ibérico comes from the indigenous Iberian black pig, a breed known for its marbled and flavorful meat. The process involves salting the meat and allowing it to rest for a specific period. This initial curing stage draws out excess moisture and initiates the preservation process.
After salting, the ham enters the drying phase, where it spends several weeks in a controlled environment. This step gradually reduces the moisture content, intensifying the flavors. Following the drying process, the ham moves on to the aging stage, which can last anywhere from a few months to several years, depending on the type of jamón being produced. Some of the best ham is aged for years until reaching its peak flavors.
Types of Spanish Jamón:
There are two types of Spanish ham that you will see at Spanish restaurants and supermarkets. Both have an amazing taste that you can’t get anywhere else in the world.
The vartities will be clearly marked on menus and packages. Try both types if you have the chance and decide which is your favorite.
Jamón Serrano:
This variety, often referred to as “mountain ham,” is typically produced in the mountainous regions of Spain. Jamón Serrano is a versatile ham, commonly used in tapas and thick-cut sandwiches.
The longer curing period, ranging from six months to two years, imparts a well-balanced flavor and a firm texture.
Jamón Ibérico:
Easily recognized by its black hoof, Jamón Ibérico is considered the pinnacle of Spanish cured ham.
It comes at a higher price point but the distinct taste and almost velvety texture can’t be reproduced for less. The unique diet of acorns, or bellota in Spanish, that the Iberian pigs consume contributes to the distinct nutty and savory flavor. The pigs run free-range in the woodlands, resulting in tender meat.
Jamón Ibérico is classified into different grades based on the pig’s diet and the length of the curing process, with the highest grade being Jamón Ibérico de Bellota.
Want a sample of some of the best Spanish cured meats? Try the Trio of Covap Iberico Cured Meats. Exported from the mountainous region of Salamanca, Spain, it includes traditionally carved slices of Jamón Ibérico, Chorizo, and Salchichon. Just add some Manchengo cheese and olives and your tapas night will be a hit!
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