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Jamon-what you need to know about the Spanish delicacy

Being on a par with such delicacies as caviar and truffles, Spanish jamon is considered a true gastronomic symbol of his country. The word jamón means simply “ham”. But all over the world it is known as a unique dry-cured delicacy with a unique taste and aroma. Below we will tell you what kind of meat ham is made in Spain and where you can try it. What is jamon the History of the popular Spanish dish has about 2 millennia. It is believed that it was invented by the Romans, who spent a lot of time in military campaigns – for them the question of provisions was the most acute. At that time, jamon was done differently: just salted and kept for the winter. According to one version, Hamon was the basis of food on the ship of the discoverer of America – Columbus, when he set off. So, what is jamon made of in Spain? From the rear legs of pigs of particular breeds (the product of the front legs is called the paleta). The quality and types of ham are divided into two main parameters: the breed of pig and its nutrition during life. Jamon serrano (jamón serrano) – made from breeds of white pigs, all their lives living indoors and eating feed. Depending on the exposure time there are markings: bodega (9-12 months.), reserva (12-14 months.), gran reserva (from 15 months.). Jamón ibérico (jamón ibérico) – made from a unique and rare breed of black Iberian pigs, leading their pedigree from cave times (Iberico is also often called Pata Negra – “black leg”). Their meat is strikingly different from the usual pork: it has a rich dark red color and is filled with marble veins, and tastes like beef steak. The price of such a product can be very high. Iberian jamon has 4 varieties, they are assigned color quality fillings: jamón ibérico de bellota (red) — made from pig meat with 75% Iberian blood. They grazed freely and ate acorns and grass from pastures; jamón ibérico de cebo (white) – prepared from the meat of pigs, which were kept in a pen and fed natural food; jamón ibérico de cebo de campo (green) – prepared from meat of pigs that were grazing freely, eating grass and received supplementary feeding grain; jamón 100% ibérico de bellota (black) – the most expensive Spanish ham from 100% purebred Iberian pigs fed only acorns for grazing. Spanish ham is the healthiest of all animal fats, it contains b vitamins as well as Omega 9 fatty acids. How to make jamon the Way from the skinned pork leg to the finished product is long and consists of several stages. Salting. The ham is cut off from excess fat, covered with salt and kept for two weeks in a cool room at a temperature of 0 to +5ºC. Washing. The meat is washed with water, removing excess salt and give it the final shape. Levelling proselki. Within one or two months, vertically suspended hams are kept in chambers with stable humidity and temperature – the salt is distributed evenly over the meat and finally the moisture leaves. Drying and maturing. In the process of how the jamon is made, it is dried for some time, and then lowered into special cellars for ripening. In them a ham gets the specific taste and aroma. The aging process lasts from six months to three years, depending on the weight and size of the leg. Sample. Ham bone puncture needle, and appeared smell willingness. How to make a ham – clear, and how to choose? The mark on the ham must contain the date of commencement of salting, from it to enter the market by the rules is not less than 2 years. The ordinary citizen of Spain eats 5 kilos of ham per year. Spanish ham is not sold in the vacuum package (if we are talking about the whole foot), this option immediately reject. On the cut of high-quality meat-small white dots. It’s tyrosine, a meat protein amino acid. It proves that the meat is low in salt and prepared it correctly. As there is Spanish jamon Jamon cut into thin slices is not accidental: during salting and drying it becomes dense and harsh. For cutting use special wooden stand – jamonero. Every year in different countries of the world championship among cortadoras master slicing ham. This is considered real art. And in 2016, Spain set an amazing world record: cortador Gregorio Perez sliced 36 hams-222 kilograms of ham – in 40 hours of continuous work. And now another curious question: what to eat jamon Spanish? It is most often served with olives, in addition to a glass of red wine or sherry. The second option is on bread rubbed with tomatoes and olive oil. And the taste of Spanish jamon helps to reveal the fruit-wrap it in a piece of melon and prick on a skewer. Where to try and buy jamon in Spain Inexpensive varieties can be bought at an affordable price in any Spanish supermarket. But if you want to taste and only then make a purchase, go to special restaurant – hamoneriya. In Barcelona, go to Enrique Tomas (Carrer de Pelai, 18) – here they sell Spanish jamon of all kinds and any format: from small packages to a whole ham. In Madrid, visit the hamoneriya a century-old Pascual Lopez (Corredera Baja de San Pablo, 13) or Jamonera Castellana (Alonso Cano, 10) – they have a rich selection of meats and great Spanish wine. Specialized institutions in Barcelona where you can buy Spanish ham: Jamonarium (Passeig Sant Joan 181) with different sorts of meat, accessories for cutting and storing, olives and oil. The price of packaging Serrano-3,20-3,85 €. Casa Alfonso (Roger de Lluria, 6) – here you can dine and see with your own eyes how ham is cooked in Spain. How much is a Spanish delicacy Sell cured ham in supermarkets, butchers or markets. In Spain, the price of jamon depends on the type of meat and the manufacturer. For example, slicing jamón serrano (200 g) in a supermarket chain costs from 2 €. On the market, a kilogram of jamón serrano can be bought for 8-9 €, jamón ibérico-for 25-30 €. In butcher shops and jamoneria price will be different. Ham there is sold sliced and whole hams. Sliced jamón serrano (100 g) – about € 4, jamón ibérico (80 g) – from 12 to 25 €. The price of a 7-pound hams for 90-100 € (serrano) and 225-850 € (ibérico, depending on the variety). Most rare and expensive ham – Manchado de Jabugo – the company produces Dehesa Maladúa. The approximate price of the” precious ” delicacy is 4100 € per ham. Cooking jamon-a complex and time-consuming process, this explains its high cost. But the best souvenir in the country you will not find, because you will bring a gift to friends and family a genuine piece of Spain.
Source: https://gurmantur.com/evropa/ispaniya/ispanskij-hamon

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