Ветчина серрано: Ветчина Серрано. | О еде, вкусной и полезной

ХАМОН СЕРРАНО — звучит не очень, но очень вкусно!: enia — LiveJournal

Безусловно, самый популярный в Испании мясной продукт — ХАМОН СЕРРАНО (jamon cerrano). С одной стороны — это всего лишь вяленое мясо. Но большое количество нюансов при приготовлении придали этому продукту неповторимый вкус и принесли ему популярность не только в Испании, но и по всему миру. Свиной окорок солят, сушат и вялят в течение многих месяцев: как и вино, хамон медленно созревает в темноте и тишине подвалов, под воздействием микрофлоры приобретая нужный вкус и аромат. Уже готовые ноги, вынимают из подвалов на свет и используют как съедобные украшения ресторанов, баров и магазинов. Сами испанцы так же любят развешивать такие украшения у себя на кухнях.

Секрет вкуса ХАМОНА заключается еще и в особой породе свиней, из которых он собственно и готовится, а также в специальных способах их откорма в определенных природных условиях, сложившихся в уникальной экосистеме некоторых районов Испании.

При одинаковой технологии производства есть два вида хамона: хамон иберико и хамон серрано. Первый делается из черных свиней особой, иберийской породы. Чем больше в рационе хрюшки было желудей – тем выше ценится из нее хамон. На самый дорогой хамон – хамон иберико бейота – идут только те свиньи, которые на вольном выпасе питались исключительно желудями и свежими травами.Хамон серрано, более простой, дешевый и гораздо более популярный вариант. Его изготавливают из окороков обычной, белой свиньи, более привычной к комбикорму, чем к отборным желудям.

Разделка ноги — это целый ритуал, зрелищный и весьма непротой. Допускают к нему далеко не всех. Владеющих этим искусством называют кортадорами. Нарезают хамон на специальной деревянной подставке – хамонере. Это своеобразное представление: демонстрация качества хамона и мастерства кортадора. Орудие кортадора – специальные ножи с длинным тонким лезвием и коротким жестким.Окорок ставят копытцем вверх на хамонеру и «открывают» его ножом с коротким лезвием – движением к себе делают надрез и удаляют кожу и жир до появления мяса. Затем хамон нарезают длинным ножом на тонкие, почти прозрачные ломтики, не длиннее 6–7 см, с небольшой полоской жира по краям. Там, где окорок уже невозможно нарезать тонко, опять понадобится короткий нож – оставшееся мясо и кость пригодятся для горячих блюд, бульонов и супов.В Испании даже есть специальные заведения, посвященные этому продукту. Называются они ХАМОНЕРИЯ. Это одновременно ресторан, винный зал и гастрономический магазин. Свиной окорок – основа меню и неотъемлемая часть интерьера. Здесь можно и попробовать и выпить чашку кофе и просто купить грамм 100 в нарезке.Самое просто и популярное блюдо из хамона — бутерброд. Они есть во всех закусочных быстрого питания. А в серьезных ресторанах Вам подадут на тарелке и то и другое раздельно. Самый классический рецепт бутерброда — булочка типа багет приличного размера, хамон серрано, сыр и очень мелко нарезанный помидор.

И если Вам понравится этот вкус — Вы можете прихватить с собой одну ножку. Таможня пока этого не запрещает.

Все иллюстрации найдены в интернете.

Jamon Serrano — The Basics

There is nothing more Spanish than jamón serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a ‘Tapa’ with cheese and olives, or in your favorite Spanish recipe.

Toghether with our affiliate partner — La Tienda — we are ready to offer you the opportunity to discover one of Spain’s best kept secrets: Jamón !!! Keep reading and learn why this product is so special (do not miss the article on Iberico Ham….)

What’s all this Ham thing about?

Jamon Serrano country ham is a source of great pride among Spaniards. From time immemorial in the mountains of Spain, they have rolled fresh hams in sea salt and hung them from their rafters to cure. A year to eighteen months later the jamones are ready to mount on special stands that are designed so that anyone can stop by, carve a few paper-thin slices, and enjoy an impromptu snack perhaps with some manchego cheese.

It is unlike the smoked and salty Virginia country hams, which have to be soaked and cooked. And it is even significantly different from Italian prosciutto, which is cured for a few months with a coating of lard. The Spanish jamón serrano has distinctly more flavor, and significantly less salt than country ham and less fat than prosciutto.

Jamón serrano is more than a delicacy in Spain; it is a normal part of every family s life. Every tapas bar and neighborhood café has their own hams.During the Holiday Season there are literally hundreds of them hanging from the rafters of major food stores for the holiday shoppers.

What is the appeal? Jamon Serrano is a flavorful, natural ham, cured in the country air. This extended curing transforms the ham, imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto. You can serve it sliced ​​paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes.

The secret to jamon lies in its curing, recreating the effect of traditional techniques. This tradition is kept alive in rural areas where in early winter, family and friends gather to slaughter their livestock in preparation for winter months. The hams are placed in sea salt for a brief period of time approximately one day per kilo and then they are strung up. They are allowed to experience the changes of temperature as the seasons progress. The right time to eat them is when an experienced ham-master inserts a long splinter of cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork.

Until recently there were no Serrano hams in the U.S. and we are proud to carry all that are available. Whole hams are great for parties and family get-togethers, while a package of slices is convenient and great to serve at a moments notice. However you serve it, jamon serrano will add the flavor of Spain to your home.

Our Jamon selection

Related articles

• Slicing and caring for Jamon serrano: Jamón Serrano ham is the culinary treasure of Spain.Spaniards enjoy more ham per person than anyone in the world. A whole jamon can be stored in your kitchen and used daily as tapas or in recipes. It is also a great conversation piece for parties and get-togethers.
• The Quest for Jamon Iberico: We have been on a quest for the finest of all hams, Jamón Iberico, since we started our business. Like the Beluga caviar or Kobe beef, «Jamón Iberico» is the ultimate of its kind.
• Frequently Asked Questions on Spanish Ham
  

Jamon Recipes

Pollo al Chilindron: In Spain, La Ribera is the area between Navarra and Aragon where the Ebro River flows, creating fertile lowlands that are cultivated with some of the country’s best vegetables.This productive region is where chilindrones, everyday preparations of chicken or lamb braised in a mixture of peppers, tomatoes, jamon, onion, and garlic, are among the most popular recipes.

Spanish Ham Croquettes: Croquetas are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.

Flamenquines are typically served as a tapa, but I most often eat them as a light dinner main course at the home of friends in the Andalusian town of Andujar, which is surrounded by beautiful sunflower fields in full bloom in September. You can also make these rolls with beef instead of pork, and some people like to add slices of cheese. Whichever ingredients you choose, these rolls are unforgettable.

Huevos con torreznos: this the actual Spanish equivalent for Eggs and Bacon.Extra flavour, but just the same energy as the classic British breakfast!

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