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geokills
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Jamón Ibérico / Jamón Serrano
#8052704 - 02/21/08 04:51 PM (15 years, 11 months ago) |
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This stuff is one of my absolute favorite foods. I've spoken of it here often over the years, but for whatever reason have neglected to dedicate a topic to it. Similar to the Italian Proscuitto ham, I prefer this variety, likely because I have Spanish relatives and as a result was exposed to it at a very young age - continuing to enjoy it a few times each year. While good in soups and sandwiches, I find it showcased best thinly sliced and simply placed atop a piece of crusty buttered bread. It is truly a symphony of supremely delicious flavor.

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Can a single flavor represent the essence of a country? If any food could be Spain’s ideal ambassador, Jamón Ibérico de Bellota would doubtless claim that honor. We can think of no product so tied to its history, its land and its traditions. But even more importantly, there is no food in Spain that evokes as much passion as an excellent Ibérico ham.
Ibérico pigs have always been in Spain. These descendants of wild boars have been with the Spanish people since before written history, providing them the means to survive and flourish. Over these thousands of years, through experimentation and luck, the ideal method of preserving pork for later use evolved from a necessity into an art, transforming a piece of salted meat into a symphony of flavors and textures unrivalled anywhere.
The luckiest of these Ibérico pigs spend the last months of their lives in pig heaven. They are released in a carefully maintained oak forest and pastureland called the "Dehesa". There they spend their time foraging and gorging on acorns and grasses. Once they have roughly doubled their weight on this porcine manna, only then can they be labeled "de Bellota" which means "Acorn Fed" in Spanish. The trees in the "Dehesa" have enough acorns for only one pig per acre, meaning these pigs truly must range freely. Getting plenty of exercise allows the rich, acorn flavored fat to integrate with the meat, one of the secrets to the amazing taste of Ibérico de Bellota. And the countryside of Spain benefits as wll - these beautiful, ancient forests and pastures are preserved from development because of the fame of the Ibérico ham!
Once the Ibérico pigs are "sacrificed", the hams, shoulders and sausages are cured using salt, mountain air and time. Within the hams, profound chemical transformations not only preserve the meat, but fundamentally change it. A complex array of volatile flavor compounds is created. Crucially, but only to its full extent occurring in the Bellota hams, the fat is transformed from a normal animal fat into a substance high in oleic acid, the same beneficial fat found in olive oil. So not only is this the most delectable cured ham in the world, it may actually be good for you!
It is important to reiterate that there are two types of Ibérico hams. The delicious Jamón Ibérico is made from a black hoofed pig that lives a traditional farm existence, eating grains and normal pig feed. The resulting ham has an incredibly intense flavor and surpasses any other ham with the exception of its big brother, the "Bellota". The Jamón Ibérico de Bellota, free range and acorn fed, is the ultimate, and that is why it can cost twice as much.
The beautiful landscape of the “Dehesa”, the noble Ibérico swine and their free-range, acorn-munching lifestyle all combine to create the perfect raw material for the ideal ham. Salt and cool mountain air take care of the rest. For the finest Ibérico de Bellota this means two or three years of curing, experiencing the change of the seasons, losing an incredible 40% of their weight as much of the fat drips away.
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[Purchase Jamón Serrano from Tienda.com] [Purchase Jamón Ibérico from Tienda.com]
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mayfly
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8052840 - 02/21/08 05:23 PM (15 years, 11 months ago) |
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That looks really good, but I've never had it before. Similar to proscuitto, you say? Mmmm-MMM-mmm!
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8052887 - 02/21/08 05:38 PM (15 years, 11 months ago) |
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I would eat bread with smoked ham quite often from my local Italian Deli. Unfortunately, the owner passed away, so they no longer make their own bread.
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geokills
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Smoked ham is delicious, but Jamon is so damn exquisite it needn't even be smoked! To note (as I had neglected to mention it in the original post), the difference between Jamon Serrano & Jamon Iberico is the pig. Serrano comes from pink pigs, and only the Iberico comes from the special black pigs as noted in the article included above.
If you're serious about this stuff, I'd highly suggest aiming for purchasing leg chunks. I usually buy 1 - 3 of the 2 lb end pieces a year, slicing them by hand when ready to consume. If you don't want to commit to such a piece, you should of course try the pre-sliced version, but it doesn't offer quite the same depth of culinary experience. Probably because it loses some of its moisture, even though it comes vacuum sealed.
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8052920 - 02/21/08 05:45 PM (15 years, 11 months ago) |
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I would probably do that if I were hosting a party of people who were all willing to eat pork. 
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mayfly
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8052923 - 02/21/08 05:45 PM (15 years, 11 months ago) |
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Definitely worth a try. Where can you get it from?
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geokills
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What kinda crazy isn't willing to eat pork?!  I'm taken aback... this is no thread for cooked ham! 
mayfly: I have links embedded in both of my previous posts...  Though there are some producers that cure "Serrano" domestically, I'm sorry to say that it just doesn't match the quality of the treats offered through Tienda.com. And of course, if you ever find yourself in Spain, do yourself a huge favor and get some fresh sliced Iberico as a tapa with your Tinto de Verano!
Quote:
I remember we used to take walks out on the coast, commonly starting around 10pm! We'd take a seat in some side street stand, often on the waterfront, gettin' served some pinchitos (tasty marinated beef skewers cooked over an open flame), washing 'em down with a splash of tinto de verano 
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mayfly
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8052961 - 02/21/08 05:55 PM (15 years, 11 months ago) |
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Ah, obviously I fail at reading.
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LiquidSmoke
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8053005 - 02/21/08 06:06 PM (15 years, 11 months ago) |
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correct me if i'm wrong, but isn't the difference between prosciutto and serrano ham due to prosciutto being salt-cured, while serrano is just dry-cured?
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geokills
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Re: Jamón Ibérico / Jamón Serrano [Re: LiquidSmoke]
#8053150 - 02/21/08 06:33 PM (15 years, 11 months ago) |
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Incorrect.
Quote:
There is nothing more Spanish than jamón serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favorite Spanish recipe.
What's all this Ham thing about?
Jamon Serrano country ham is a source of great pride among Spaniards. From time immemorial in the mountains of Spain, they have rolled fresh hams in sea salt and hung them from their rafters to cure. A year to eighteen months later the jamones are ready to mount on special stands that are designed so that anyone can stop by, carve a few paper-thin slices, and enjoy an impromptu snack – perhaps with some manchego cheese.
It is unlike the smoked and salty Virginia country hams, which have to be soaked and cooked. And it is even significantly different from Italian prosciutto, which is cured for a few months with a coating of lard. The Spanish jamón serrano has distinctly more flavor, and significantly less salt than country ham and less fat than prosciutto.
Jamón serrano is more than a delicacy in Spain; it is a normal part of every family’s life. Every tapas bar and neighborhood café has their own hams. During the Holiday Season there are literally hundreds of them hanging from the rafters of major food stores for the holiday shoppers.
What is the appeal? Jamon Serrano is a flavorful, natural ham, cured in the country air. This extended curing transforms the ham, imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto. You can serve it sliced paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes.
The secret to jamon lies in its curing, recreating the effect of traditional techniques. This tradition is kept alive in rural areas where in early winter, family and friends gather to slaughter their livestock in preparation for winter months. The hams are placed in sea salt for a brief period of time – approximately one day per kilo – and then they are strung up. They are allowed to experience the changes of temperature as the seasons progress. The right time to eat them is when an experienced ham-master inserts a long splinter of cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork.
Source: Jamon Serrano - The Basics
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8053162 - 02/21/08 06:35 PM (15 years, 11 months ago) |
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Geo, on the topic of ham ... Nothing beats cooked ham with a generous basting of brown sugar and cloves. Pineapple optional.
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chunder
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8053530 - 02/21/08 07:40 PM (15 years, 11 months ago) |
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Amazing thread. I've been enlightened, I will seek this ham!
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geokills
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8082623 - 02/28/08 06:03 PM (15 years, 10 months ago) |
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Continuing to enjoy this wonderful comestible, I do hope some of you afford yourselves the opportunity to experience this little piece of heaven. 

I call this one Serrano Sashimi - a beautiful portrait of this delectable delight!
You may also want to consider some Spanish Lomo or Chorizo, all from the pig.
Lomo is a dry cured pork loin, lower in fat than Serrano ham and also milder in flavor. It is often served sandwiched on a soft toasted bun with alioli (which could be equated to a delicious garlic mayonnaise) to add moisture to the otherwise dry pork loin.
Spanish Chorizo is worlds apart from the Mexican chorizo we are used to here in the United States. It is akin to a hard salami and it is absolutely delicious, but also quite high in fat. The flavor is considerably potent, so persons accustomed to milder taste may want to pass on this one. Excellent lightly heated or raw, on crackers, with eggs, in salads, or plain straight up!
From left to right, you'll witness the beloved Jamon Serrano, Lomo, and Chorizo. 
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8082647 - 02/28/08 06:07 PM (15 years, 10 months ago) |
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That last one would look good on a french roll!
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TheCow
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8082848 - 02/28/08 06:47 PM (15 years, 10 months ago) |
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When I was in Spain my friends and I saw this chain called like, the house of ham, or the castle of ham, I forget the name as I was drunk most of the time. Anyways we used to get sandwiches in there, and at some point I bought some of their most expensive ham. Shit was literally like 150 a kilo, I only got like 6-10 dollars worth of it. Some absurdly strong ham. We also went to a nicer looking non franchise ham store. Got 10 dollars of their finest ham there, I think it was more expensive. I ate it all immediately as it didnt look like very much, then spent the next hour trying not to throw up. Nice ham in the morning on an empty hungover stomach was a poor idea. Delicious though
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LiquidSmoke
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Re: Jamón Ibérico / Jamón Serrano [Re: TheCow]
#8082940 - 02/28/08 07:05 PM (15 years, 10 months ago) |
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Quote:
TheCow said: When I was in Spain my friends and I saw this chain called like, the house of ham, or the castle of ham, I forget the name as I was drunk most of the time.
Just a shot in the dark, but are you thinking of "Museo de Jamon"?
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Re: Jamón Ibérico / Jamón Serrano [Re: LiquidSmoke]
#8083003 - 02/28/08 07:19 PM (15 years, 10 months ago) |
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haha yea. It was all over Madrid. I don't remember seeing it in Barcelona, but it might have existed there also
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Re: Jamón Ibérico / Jamón Serrano [Re: TheCow]
#8084969 - 02/29/08 05:13 AM (15 years, 10 months ago) |
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its prosciutto right ? lovely
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geokills
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Re: Jamón Ibérico / Jamón Serrano [Re: ohmatic]
#8085507 - 02/29/08 10:14 AM (15 years, 10 months ago) |
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Brother, did you even read this thread or just look at the pictures?  While I've no lack of love for Italian prosciutto, this is Spanish serrano!
Definitely similar, but definitely not the same. 
Anyone else have regional dry cured meat favorites that they enjoy? Would love to find some new ones to try, so please share if you do.
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
#8085522 - 02/29/08 10:15 AM (15 years, 10 months ago) |
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I would mention bacon, but then you could give me the if I did that, so I won't mention it.
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