The best known ham from Spain, unless you are from the country or know it very well, is "jamón serrano" close to the French "jambon" or the Italian "prosciutto." The real jewel of the Spanish ham is the Ibérico, at least 75% has to be from a black Iberian pig. The pigs roam in "dehesas," acres and acres of oak and acorn trees, grass and herbs in southern and south western Spain like Huelva, Caceres, Salamanca and Ciudad Real among other regions. These hams come with "denomination of origin," if it says "Jabugo" it means that the ham is from that specific area of Huelva; "Guijuelo" is from Guijuelo in Salamanca and so on.
Another important characteristic of these hams is how they have been fed. The piglets, once they have been weaned off, are fed barley and maize for a few weeks. After that period, and depending how they are fed, come be:
Ibérico de Bellota, the pig is fed acorns and nothing else.
Ibérico de Recebo fed with acorns and grains.
Ibérico de Cebo fed only with grains.
The price of the hams will depend on the type of feed; the purity of the breed, 100% pure Iberian black pig, or 75%, and the months it takes to cure them (from 12 to 48 months).
Ingredients:
Olive Oil
Oyster Mushrooms
Iberian Ham or Serrano Ham (due to availability and price)
Put the mushrooms in a pan with a little olive oil and grill the mushrooms. Be careful not to burn them. Once they are done, wrap the mushrooms with a piece of ham and keep them together with a toothpick. You can add them to a slice of bread or have the bread in a basket. This recipe can be done with prosciutto or Virginia style ham. You can buy serrano and ibérico ham at www.latienda.com
In my home town the "Bar Ancora" has the best bocadillos de "setas y jamón."
Another important characteristic of these hams is how they have been fed. The piglets, once they have been weaned off, are fed barley and maize for a few weeks. After that period, and depending how they are fed, come be:
Ibérico de Bellota, the pig is fed acorns and nothing else.
Ibérico de Recebo fed with acorns and grains.
Ibérico de Cebo fed only with grains.
The price of the hams will depend on the type of feed; the purity of the breed, 100% pure Iberian black pig, or 75%, and the months it takes to cure them (from 12 to 48 months).
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| Jamón ibérico the jewel of Spain |
Ingredients:
Olive Oil
Oyster Mushrooms
Iberian Ham or Serrano Ham (due to availability and price)
Put the mushrooms in a pan with a little olive oil and grill the mushrooms. Be careful not to burn them. Once they are done, wrap the mushrooms with a piece of ham and keep them together with a toothpick. You can add them to a slice of bread or have the bread in a basket. This recipe can be done with prosciutto or Virginia style ham. You can buy serrano and ibérico ham at www.latienda.com
In my home town the "Bar Ancora" has the best bocadillos de "setas y jamón."
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