Hamon in Spain – views, prices and how to choose

No one will not surprise anyone, delicacies are prepared from it in all countries where pigs are bred. But the Spaniards managed to create the cult of their pork ham, calling Delicates simply – "Hamon" (translated and means "ham").

Spanish Hamon on taste quality is not comparable to any other. Hanging pork legs you will see in all Spanish restaurants, in the markets, in catering establishments, even if there are specialized in the other cuisine, and in the houses in the kitchen at ordinary Spaniards. Representation of the National Kitchen of Spain without Hamon is impossible.

Hamon in Spain everywhere. And since this is national pride and the national dish, we cannot tell about it in detail. Many tourists are driven home from Spain as a gift precisely this delicacy, and if they decided to buy, it is advisable to be able to choose and know the price of popular varieties.

And not even all the Spaniards disassembled in Hamon. Recently (in October 2019) The Spanish Prime Minister Pedro Sanchez in one of the speeches disgraced – the types of Hamon Serrano and Iberico. In Spain, there was a big scandal, but naturally dismissed it was not sent.

Types of Hamon – when the breed plays an important role

Hamon Serrano (Jamon Serrano) – Timber from the back leg of white pigs. These are the most common breeds that are grown in Russia, France, China and other countries. This is "Mountain Hamon". But the modern grade of this meat dish with the mountains is no longer connected. Now only the name remains, and before the pigs were filthy in the mountains and then they used their ham for cooking Hamon.

Jamon Iberico (Jamon iBerico). Produced from special Iberian pigs. Not only, during their short pork life, they will "wind" kilometers, therefore fat for their body is distributed evenly, and they also have a special nutrition: acorns. The legs of this breed of pigs are elongated, and the meat is distinguished by a special marble color.

There are several breeds of Iberian pigs: from the estramadura black and brown, from Andalusia is bright, Torviscan breed and habugo. In Spain, strictly followed the purity of the breeds, and the mixing can entail the deprivation of the quality certificate.

How is the Iberian variety

It is done only from the rear pork legs. The ham from the front legs is called in Spain "Pallet", and for Hamon he is not suitable. The rear pork leg weighs up to 14 kg, the ham from it will turn out at 7-8 kg, of which the meat will be only 4-5 kg, the rest – the bone.

Before getting to the butchers, the pig must dial 150-180 kg. Animals are grown on a free walking. And the taste of meat will depend not only on the pig breed and from the cooking technology, but also from the diet of animals.

On the finished Hamon will be indicated by the feeding version of the Spanish Pig. And it happens such types.

1. DE CEBO: Pigs grew in pigsties, conducted a sedentary image of her short life, ate legumes and cereals from 10 months and above. This option is the most affordable.

2. DE CEBO DE CAMPO: pigs were filtered mixed, acorn and fodder, on a pasture from 100 square meters. meters per pig. They grown their year and more. Such a Hamon is more expensive.

3. de Bellota: grow pigs for more than 14 months, of which they were on pasture. Food exclusively acorns. Such a Hamon is the most delicious and expensive.

In the photo above, see the Iberica de Cebo variety, it is right. Click on the photo to enlarge.

Path from a simple ham to Spanish national dish

For the first time, the cantabrian peoples were made for the preservation of the product, which were enslaved by the Romans around 29-19 years before.NS. The recipe recipe for the first time was made by Caton Seniors in the II century BC. E in the book "De Re Agricola".

Already at that early period of the history of Spain, the Spaniards used a method of singing pork to preserve and transport it. The Romans saw the culinary delights of the Spaniards, and soon recognized the whole empire. In the records of Emperors Diocletian and Marciala, this is a miracle innovation. In his letters about the famous hammering mentions a military poet and historian Markus Warro.

Hamon saved poor families from hunger, army in the campaign, decorated the tables of emperors, nobility, sold on ordinary markets. During the opening of America, participants in expeditions and transatlantic transitions were fed by Castilian bread and lard of Iberian pigs. Through colonies in the 18-19 centuries, most countries at all continents met the spanish ham.

In Spain, Hamon is doing throughout the country except the coast, since the climate is inappropriate there.

Spanish ham, like wines, have their own quality mark – Denominacion de Origen. Strictly complied with their standards for each province. Watching the quality of the product Consorcio del Jamon Serrano Espanol.

However, even after a lot of centuries, the recipe for cooking Khamon remained unchanged. First, the meat is insulated from 7 days and more, then wash, dry in special rooms. It’s a few more months.

Then "maturation" occurs within 9-12 months in the boodies (special basements). Then the finished product is checked for quality by making a hole in a thin long needle. The aroma states the successful completion of cooking.

Where to buy Spanish ham

Some serious benefits from the right choice of purchase place is difficult to get, the quality is about the same everywhere, it depends more on the variety. Prices are almost no difference. Sole advice: Choose trading points where the Spaniards themselves are purchased, and not tourist places.

Sold meat delicacy everywhere: in meat shops (in the photo on the left, an example of such a shop in Spain, click on the photo to increase), in stores, in supermarkets, in restaurants, directly in production, where organized tourist trips are arranged.

What are the prices for delicacy?

Leg weighing 8 kg will cost 150-200 euros. Hamon, marked by a special quality mark DOP (Denominacion de Origen Protegida), will cost about 80 euros and higher for 1 kg. BELOTTA grade is sold to 300 euros per 1 kg.

If you want to please high-quality Hamon of all family members, relatives and friends, then reserve money and expand the budget article for gifts. Read in detail in our article "How much to take money to Spain".

Almost in every major city of Spain there is a museum of the Hamon, which passes the tasting of the ham of different varieties with different exposure. You can choose to taste and bring to home as a gift.

In Spain, there are special institutions for tasting all sorts of types of Hamon and they are called "Hammeryia".

What to pay attention to

– The carcass should be with a stigmage, which indicates the year and week of manufacture, and from the date of purchase, the entry on it should be at a distance of at least two years. On the photo near, you can see the branded stamp, click on the photo to enlarge.

– To the name of the variety "serrano" One of the words will be added: Bodega, Reserve or Curado. This is the term of meat extracts in the cellar: 12, 9 and 7 months, respectively.

Hamon in Spain - views, prices and how to choose

– Conditional Hamon will cost at least 15 euros per 1 kg.

– In the name of the product, the variety must be specified.

– Look out an externally carcass: it should be with a konchyats, without hair and have a flashed form.

– Hamon is never sold in vacuum packaging, so if you see the batted Hamon (we talk about a whole leg), immediately look for another place to buy.

How is Hamon, so that you feel all his unique taste

The culture of eating a national dish involves several important points that should be taken into account and comply. Delicates is stored at a temperature of 15-20 degrees, it is not put in the refrigerator. After the ham is cut, it is stored no more than six months.

Cropped place is lubricated with olive oil, then covered with a paper towel. Is always cut as much as it will be eaten. Cut the meat part as Cardora Makes (meat slicers in Spain, in the photo below, click on the photo to enlarge) – thin long pieces, use a narrow, long and sharp knife.

Hammeter is used for cutting – a special wood stand. Slightly above the hooves the leg is fixed to the screw, and the rest of the part is placed on the board.

Eating a delicacy with olives, drinking with sherry, red wine or beer (if there were no first two drinks). Often hammers combined with melon or fig. Bread is excluded during tasting, as it interrupts the taste of meat.

In Spain, Hamon is used to prepare omelet "Torten", fried mushrooms, tuna steaks. From the remaining bone, the broth is boiling for pea soup from the pea "Garbanzo".

Hamon pieces take hands, no forks.

Hamon is popular in sandwiches in Spain just like our smoked sausage. Spanish McDonalds even released the seasonal senshich MC IBERICA, he cost 6.35 euros, did not use very popularity and was removed from the main menu. But in the pizza, the Spaniard Hamon took a very welcoming, now half of the Pizza in Spain are made with Hamon.

Important advice

– the word "jamon" in Spain is called not only the famous delicacy, but also many other products from meat. For example, the usual boiled ham and some smoked. Do not confuse;

– Do not forget about the rules for the export of food from Spain and the rules of import them to Russia. Read our article "What can not and can be exported from Spain";

– Hamon is delicious and interesting. But every day they eat considerably for a wallet. About prices for other foods, read in detail in our article "Prices for products in Spain";

– If Spanish delicacies are interested, then we highly recommend Spanish cheeses. About them Read our detailed article "The best Spanish cheeses".

Successful tastings of Spanish dishes, and read interesting reviews about this country on our website (Links below).

Hamon in Spain - views, prices and how to choose

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