Cured Jamon and the Mediterranean DietCured Jamon and the History of JamonHistory of JamonAndalusia's inland geographical terrains Best tips for consuming Jamon
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.  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 Andalucia Spain 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. The cold, dry climate of mountain-air, Andalusia, is excellent for drying Jamon. Of yesteryear times, hams were habitually hung in household attics or in drying sheds.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, wine or beer. Added to soups, stews and vegetable dishes: flavour is greatly 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. Back to Andalucia-Andalusia's Homepage Related PagesAndalusian GastronomyHomepage of Andalucia food the olive tree Andalucia food Pimientos History of Spanish Food Famous Spanish Food Pimenton Water Technology of the Alhambra A Best Chiringuito What is the Mediterranean Diet Sherry Wine Political Map of Spain Physical Map of Spain SiteMap | Our Maps | Tell us Your Stories ©2010 andalucia-andalusia.com
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