Do you know which are the favoured foods of Andalusian Gastronomy?Andalusian Gastronomy's superb nutritional variety derives from its geographical location, the legacy of its multicultured history which radically changed Spain's agricultural systems and its diverse climates. The Golden ingredientsHomer's prized Liquid Gold : Olive Oil
The Mediterranean and the Atlantic seas, fringe 3/4's of Andalucia's bordersDiscover the Andalucian lifestyle plethora of fresh, Mediterranean seafood.Imagine the delicate flesh of red mullet, or sea bream baked in salt: besugo al horno, or the unmistakable waft and seaside cheer of a spit of grilled sardines, or plates of crispy fried anchovies, or the superb king-sized grilled prawns from Sanlucar de Barrameda, or Huelva's extraordinary white prawns. Enjoy these delicacies at home or at the busy seashore Chringuitos (beach restaurants). Jamon and the Andalucian Gastronomy History of JamonDry-cured ham has been an important nutrient since the times of the Romans. However, pigs have been present on the Iberian Peninsular since 5,000 BC, having migrated with the seed-growers of the Fertile Crescent.One national gourmet food par excellence is cured Jamon (ham) and the chacina (chorizo, salichichon, salami) rivaling any other cold meat cuts. After the Moors expulsion. Central and Southern Spaniards began consuming pork as an irreverent cult towards the Arabs and the Jews. According to Cervantes, those that consumed the most were the conversos: avidly stating they were neither Jews nor Moors. Pigs are sacrificed in early November. Whole families are invited to the “matanza” ritual. Much drinking and merry-making celebrates this event. The hind leg of pork is covered in sea-salt. Two days later, it is washed and then hung up to air-dry-cure. Drying time depends on which Jamon quality it is: Jamon Serrano “mountain ham” or Jamon Iberica. Jamon Serrano's drying time is several to sixteen months. Being a luxury item, Jamon Iberica's curing period can be from 14 to 36 months. There is no addition of any preservatives. The supreme specialty is the Jamon Iberico"Pata Negra" Iberico breeds originate primarily from Cordoba's, Sierra Morena. The Iberico de bellotas (acorns) pigs are breed free-range.Iberico breeds have been indulgently tagged as: 'four legged olive trees.' The acorn rich diet has produced high levels of Oleic Acid in their fat-content. (Oleic acid promotes good cholesterol, reducing LDL levels with high HDL, mirroring, the same beneficial qualities found in olive oil.) At room temperature this fat melts – hence this ham will melt in you mouth. Andalusia's inland geographical terrainsOne secret of this superb Andalusian produce is found in the land expanse known as The Dehesa. Andalusia's oak forest ecosystems. The habitat of the Iberian Bellota (pata negra) black legged pigs .Not to be forgotten either is Jamon SerranoJamon Serrano breeds are white pigs, the duroc or landrace. They are fed mainly cereals.Both types of ham were cured in the Sierras where weather conditions were most suitable: pristine air conditions, cold winter temperatures and desirable humidity levels. Denominacion de originDenominacion de origin produce is of the highest quality. There are other brands offered in local supermarkets and butcher shops.How does one differentiate them: strict quality control enforcements exist for Jamon Serrano. The Consorcio de Jamon Serrano was formed in 1990. To purchase a product which has passed their strict controls, you will find an “S” branded on it - in the shape of a ham leg. The brand says: Serrano Español. Other regions that produce Jamon are: Teruel (Aragon), Trevelez (a small town outside Granada), Girona in Cataluña and in Soria (Castilla-Leon). Best tips for consuming JamonServe wafer-thin slices at room temperature, with chilled fino or beer. Added to soups, stews and vegetable dsihes: all flavour is enhanced.My family's favourite: Bikini prawns. Wrap and skewer peeled, raw medium-sized prawns in slices of fatty ham, just a trickle of olive oil and pan dry toss them, till cooked and serve. Delicious. The cult of Jamon has lead to a string of Museos del Jamon throughout Spain. Inland Andalusian Gastronomy CuisineEndless panoramic Vegas (massive fertile plains) are Andalucia's cereal crop bowls – parallel to Valencia, being the main producer of Spanish rice paddies.Huge river valleys are the vegetable gardens and fruit orchards of Andalucia. Comida de cuchara: (spoon-food diet). Vegetable and pulse, meat casseroles are popular and constitute the staple diet of inland Andalusian Gastronomy, in combination with excellent fish dishes of the region. Ancel Keys was the first to prove the Mediterranean diet was beneficial. What is consumed in Andalusia largely adheres to the protective diet that Keys, Anderson and Grande all discovered. Andalusia's climateAndalucia has predominantly a mountain climate. This created choice areas for Jamon drying rooms. Of yesteryear times, hams were habitually hung in household attics or in drying sheds.The coldest areas: Sierra Nevada and Sierra Morena. A semi-continental Mediterranean climate sweeps through the inland areas of Sevilla and Cordoba otherwise known as the frying pan area of Spain for its torrid summers. Who brought what to Spain?One of the legacies which the Moors brought to Spain was that of the agricultural improvements. The Treasure of Water Irrigation Schemes was the secret to their thriving economy and all contributed to the future of the Andalusian Gastronomyto be continued.... To Top of Andalusian Gastronomy page. Back to Andalucia-Andalusia's Homepage |
