Jamón Ibérico
The world's most prized ham: from black Iberian pigs fattened on acorns in the dehesa oaklands, cured for three to four years into something between meat and perfume. Ingredients: hind leg of Iberian pig, sea salt, mountain air and time.
What it is
The world's most prized ham: from black Iberian pigs fattened on acorns in the dehesa oaklands, cured for three to four years into something between meat and perfume. Ingredients: hind leg of Iberian pig, sea salt, mountain air and time. Recipe (the curing craft): 1) Salt the leg for about a day per kilo. 2) Rest and equalise the salt in cold rooms. 3) Dry through the seasons in bodegas, the fat sweating in summer heat. 4) After 24-48 months (bellota grade), slice paper-thin by hand with a long flexible knife. Serve: at room temperature in fanned slices, alone or on pan con tomate. Flavor: nutty, sweet, marbled fat that melts at body temperature. History: cured hams were prized in Roman Hispania; the acorn-finished bellota grade, graded by the pig's diet and purity, is regulated by four denominaciones de origen today. See also: Paella Valenciana, Tortilla Española.
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Related topics
World Cuisines
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