Jamón serrano (siera(mountain) ham) is a dry-cured Spanish ham, which is generally served raw in thin slices.
The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.
Iberian Pigs
Iberian pigs are reared in wild pastures the mountainous region of Huelva. This region has cold and dry winters which are ideal for creating the best Iberian Hams.
The weather, location in which the pigs are reared and how the ham is cured, are factors which will determine the final quality of the Jamon (ham).
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| The pastures have a unique ecosystem; Mediterranean forests consisting of a variety of oaks – corn, gall and holms - all producing acorns. The Iberian pigs feed off the acorns and the wild-growing herbs. The various acorns ripen at different times; acorns from the gall oaks fall at the end of September, corn oaks at the beginning of October and holms oak produce acorns in November. Therefore, a staggered supply is available for the pigs to feed on throughout the autumn months.
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The highest quality serrano ham, pata negra (black hoof), is made from black Iberian pigs (cerdo ibérico), range fed and fattened on acorns in the cork oak groves along the southern half of the border between Spain and Portugal.
There are many producers and different qualities of Spanish hams but the main differences in quality can be categorized down to four basic things:
The type of pig it comes from.
The way that pig is fed.
How the ham is cured.
Which of its legs you buy.
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The Curing Process
The curing of ham is achieved through the combination of three factors: a historical and natural method, new technology and the ideal climate provided by the mountains of Huelva. After the pigs have been slaughtered and cut, the lengthy curing process begins.
Salting.
The pieces of ham are coated in salt to remove moisture and preserve them. The salt also helps in the development of both the colour and aroma The time in the salt varies depending on the weight of the piece of ham; approximatetely one day for every kilo of ham
Cleaning
Following the salting process the pieces are washed in warm water to remove the salt. The hams are then moulded and shaped by hand. Finally they are hung from a string and put into storeage for between 35 and 45 days.
Drying
The pieces are then moved to natural drying rooms with large windows that can be opened and closed to regulate ventilation. This drying process takes between 6 and 9 months during which time all the hidden aromas slowly begin to come to the surface and the hams begin to acquire their unique taste. Once removed from the drying rooms the hams are left to mature. The final hams are a result of four year´s labour.
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Health and Nutrition
Iberian Ham is a low-calorie food which is rich in vitamins and contains 50% more protein than fresh meat. It is high in vitamin E and is especially beneficial when eaten with tomatoes. The ham contains excellent quality fat which assists in producing ´good´ cholesterol in the body and at the same time reducing ´bad´ cholesterol. Therefore, moderate consumption of the ham helps to maintain cholesterol levels and prevent heart diseases. In addition, it provides a generous
dosage of B vitamins, it is rich in iron, magnesium, zinc and calcium. Iberian Bellota Ham, for example, has only 150 calories in a 50 gram racion.
Looking after your health the Spain way – taking time to relax drinking Spanish wines (in moderation), adding olives to your diet and adding Iberian Ham to you diet - becomes such a pleasure. Ah, such is life.
Finally, a recipe for a delicious dish made with fresh broad beans and mountain-cured Serrano ham.
Habas con Jamon (beans with ham)
Ingredients
- 2 kg broad beans,podded
- 100g mountain-cured Serrano ham, chopped
- 2 small onions, finely chopped
- 2 cloves garlic, crushed
- olive oil
- salt
Recipe
First, heat the oil in a frying pan and then add the chopped onion (try to use spring onions or scallions which have a gentler flavour) and garlic. Fry gently until soft and then add the ham and fry for another 5 mins. Add the broad beans and stir-fry for another couple of minutes. Cover the frying pan and turn heat very low. Cook on a low heat until the beans are soft (add a little water if necessary).
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