Spanish
food - Serrano Ham
Buy
whole or boned Serrano Ham
in our online store >>
Jamon Serrano is the hind leg of the white pig, obtained under
proper slaughtering and butchery conditions and subjected to a
process of salting/drying and curing under strictly controlled
conditions .
The result is a stable meat product with exceptional taste and
nutritional qualities. Jamón Serrano is one of the cornerstones
of Spanish gastronomy. It is Spain’s most outstanding meat
product, not only because of its high levels of consumption and
deep-rooted tradition but also because of its high quality. The
word "serrano " in Spanish refers to the sierra, or
mountains. Jamón Serrano is traditionally produced in mountainous
environments where the air is clean, the moisture levels just
right and the winters very cold. These are the traditional requirements
for curing.
What difference is there
between Jamón Serrano and other European cured hams?
By comparison with Italian Parma and San Daniele
hams, Jamón Serrano has a lower moisture content in the
end product, giving it a firmer texture and a more intense flavour.
German Speck ham is smoked whereas Jamón Serrano is not,
in fact it is absolutely forbidden to add anything to a serrano
ham other than sea salt, and time. The French Jambon de Bayonne
has a different flavour and is usually sold without the hoof and
with the skin slightly cut back at the tip, whereas Jamón
Serrano has a V-shaped cut in its skin. The essential difference
between Jamón Serrano and Spanish Ibérico Ham (commonly
known as "pata negra" or "black-hoofed" ham)
is the breed of pigs and the diet they are fed on. Ibérico
Ham is different, its curing process is very long (over 2 years)
and it has outstanding flavour and aroma.
How is Jamón
Serrano produced?
Production of Jamón Serrano according
to the Consorcio del Jamón Serrano Español (established
a set of production standards to guarantee quality) standards
is apparently simple - all you need is fresh pork, salt, air and
time. That sounds easy but professional production involves substantial
technical challenges. Production is carried out today in modern
drying chambers incorporating the latest technology and high standards
of hygiene which artificially reproduce all the different phases
of the process, allowing continuous production, consistent quality
and optimum ambient conditions at all times.
These phases tie in with the traditional methods
applied by families or small producers in the traditional pig-farming
areas when they slaughtered the pigs they had reared at home for
many months. The climate was an essential part of the production
process, which began in the cold winter months and ended with
mild summer temperatures. This domestic process that took place
in many homes in Spain was a means of ensuring a supply of home-made
food for much of the year and was the origin of the Jamón
Serrano industry
Serrano Ham Links: Tienda
buy Serrano Ham in USA | Jamon,
Jamon | Museo
de Jamon | Jamon
de Huelva