The taste and aroma of this Spanish delicacy - the jamon is unique and divine and is achieved not only by a special technological process of cooking. The main indisputable condition for obtaining the necessary result is the right raw material. For the preparation of authentic taste of Spanish hamon meat, specially grown pigs are used, which are fed on the acorn pasture. It is acorns that are the basis of that delicate taste and divine flavor. Yes, and the useful properties of this product are inherent to him because of them. Without an acorn diet for piglets, the jamon will simply be the most common dried meat .
The best Iberico jamon is made from Iberian pigs with black hoofs. For a simpler and budgetary delicacy, Serrano uses white pigs, but acorn feed for both is essential and compulsory. And if you still decided to study the theme of creating a jamon to cook it with your own hands, then you will have to individually grow a piglet individually on acorns, or go in search of necessary raw materials to private pig farms. But, to admit, if you are not in Spain, the chances of finding such are practically zero.
Do you still want to start making a Spanish ham? Then for you the recipe for creating this delicacy.
How to make a Spanish jamon - recipe
Ingredients:
- pork leg - 7,5-9,5 kg;
- sea salt.
Preparation
If you were lucky enough to become the owner of the leg of the same pig grown on acorns, then initially it must be salted for the preparation of the Spanish jamon. This will require a lot of sea salt and nothing more. The pork leg is completely covered with it in a large trough or other suitable container and left for two weeks. After a while, the meat is washed with clean water, rinsing thoroughly the crystals of salt, and then suspended in a ventilated place, after giving the hamon a beautiful shape. Approximately two months later, the drying of the pig's leg is moved to a special cellar or chamber, in which the hamon finally ripens. And such aging lasts not less than a year.
To cut and use the jamon, you need to purchase a special chamfer for cutting the hamoner and prepare a sharp knife. Without such a special device to cut and cut the jamon as it should be much more difficult.