From the usual ham, salt and 1-2 years stored at the different temperature conditions, the Spaniards processed a the world's most delicious dishes for each of the above can be up to 1,000 euros.
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Spanish ham is called Jamón - a kind of high-value food and very carefully selected. Come to the land of bull, you will explore the different types of Jamón, but is best known Jamón serrano still Jamón iberico and. Serrano rooted "sierra" in Spanish means mountains. Jamón iberico materials also are black pigs grazing livestock and fruit style oak instead of the normal farming methods. Jamón iberico more popular with unique taste pork Jamón serrano black but is still the most popular and the most popular today, due to produce much larger quantities.
The ham was preserved 47 weeks in a production base in Girona, Spain. Photo: Huong Chi.
Salt is an ancient way of preserving, storing meat longer. This simple way of processing was the Spaniard made from centuries past, they turn this method into an art, when combined with salt and cold time in the mountains, transform fresh pork into one of the world's most delicious dishes.
Pork original sources can be obtained from the companies making feed ham, or outside farms. However, the origin of the pigs and the care they are human control and saved as a "health record book." Each pig will have a barcode to search for related information such as breed, weight, food ... This helps companies processing can find the causes faster when the product is not satisfactory bridge. The very meticulous in the preparation phase materials do have ham for a delicious dish of Spain.
How to include classification ham thighs, cut the fat, skin, tendons, then salted 1-2 weeks (depending on the weight of meat) in containers, washed with salt water and is kept for infiltration the meat evenly and dries in about 1-2 months.
Processing lines ham with modern machinery. Photo: Huong Chi.
Next ham is hung on the high price, put into cold rooms from -1 to 12 ° C for about 6 months, the meat will gradually finished when the nutrients, protein, fat ... change. Finally ham is transferred into the storage room conditions seasonal variation makes 40% of the weight melt away thigh. This final stage may last 1-2 years.
Inside the premises as ham in Spain
With manufacturing locations using modern technology and less labor, for testing the meat, put on the carousel, covered with salt, rinse, hanging on the value or move to the storage room ... are made machinery systems. The temperature in the room is increasing with time like the seasons.
Each leg weighs about 13-15 kg initially, after the processing time to make the final product, the volume may be reduced to 7-10 kg. Price per customize the ham meat from cheap to very expensive, expensive types can be up to 1,000 euros.
Jamón basting often served with fresh tomato bread, olive oil and vinegar. Photo: bbcgoodfood.
Spaniards only buy units ham on important occasions like Christmas so they can enjoy throughout the holy month. This is also the time of the demand for food, gathering with family and friends more.
Outer layer of skin and fat of the ham can be cut separately and bring bone tunnel carved out very tasty soup for water. Lean meat section will be cut into slices to eat directly or in combination with many typical dishes of the land of bull. However, the easiest way to enjoy the taste of meat but the same was served with a slice of toast was spread tomato, olive oil and vinegar as light dishes or appetizers in the dining map.
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