Jamon Secrets of choice: customer advice
Can be considered a national trait Spanish gastronomy, as in Russia dumplings and borscht. Appearance in shops of this expensive delicacy became an occasion to think: how is it there? What to combine with? Why does pork cost so much? AND, finally, how to choose jamon? Exploring mysterious guest and give practical advice.
After a long exposure time (about 2 years!) The aroma the taste of jamon is so peculiar that you can compare it in intensity with a white truffle or beluga caviar. So gourmets speak of a Spanish delicacy.
Uniqueness of jamon
This is a centuries-old production technology. Dried product prepared from special breeds of pigs: Iberico and Mangalica (Black Iberian and curly). The black pig is the pride of the Spaniards. Genetic features of the breed and a special diet (!) On acorns allow you to get the famous jamon delicacy.
- This is the only pig in the world in whose body A large supply of special lipids is stored. They penetrate between the muscles giving the meat a colorful marble color, an unsurpassed aroma and smoothness. Black pigs are very active, eaten while running. Fat in their body does not accumulate, but is distributed under skin.
– How to serve jamon, dishes from jamon
The product can be considered self-sufficient. But you can serve jamon not only sliced. The jerky delicacy in dishes is good with melon, grapes, tomatoes. You can eat it with bread or just beer the wine. By the way, in their homeland pieces of jamon with ripe melon – ordinary peasant dish. Quite popular is jamon in pizza, in salad with asparagus, zucchini, mushrooms and even spaghetti.
– How to use Hamon bones?
Cut them into convenient pieces, put them in the freezer and Feel free to cook broths and soups from bones. The taste of such a first course different especially.
How to store jamon?
The product does not need special storage. Dry enough and cool place (t10-15 °). Of course, a stand is desirable or a hook so that the jamon hangs on it. A fresh slice is better to close with a piece cut fat and cover with cotton cloth.
– If the sliced Jamon is not eaten, like her save?
Sliced slices must be protected from contact with air. Therefore, it’s better not to cut many slices, but to cut them in the process the meal. If pieces of jamon remain, try wrapping them in wax paper.
The best jamon with a “quality mark”
Look at a section of dried jamon. Nodules and whitish dots colors are a kind of “distinction” of exclusivity, quality product, evidence that the meat has cured for a very long time. it the tyrosine protein component is a special amino acid capable of accelerate cell renewal. So the Spanish delicacy is possible with confidence ranked as “rejuvenating apples”. Jamon is pretty nutritious product. For the first satisfying acquaintance with “stranger” enough and 100g.
The best in Spain are considered 5 species jamon
- De Habugo (Iberico de Beiota)
- De huelva
- De Beyota de Los Pedroches
- De guihuelo
- Deesa de Extremadura
Benefit for health
Madrid doctors recommend jamon as a healthy diet product. Scientific work has proven that in this meat is useful for health balance of proteins and fats. Delicacy Outperforms Beef fatty acid content!
The most useful is the Iberian product, as this jamon contains more oleic acid than white pig meat. Among all kinds of delicacy culinary victory wins “Iberico de Beyota. ”
In specially equipped cellars await their maturation jamon, like expensive wines. Try Spanish at least once delicacy! Believe me, it’s worth it!
