What do we know about jamon? Jamon - what is it, how to cook jamon at home

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Jamon is a name for dry-cured pork ham. The word means ham in Spanish. Raw ham is salted and cured under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous meat delicacies in the world. Jamon in Spain is the best delicacy and delicacy, and is also the heritage of the country. In traditional Spanish jamonerias, which are a cross between a restaurant, a wine boutique and a grocery store, pork belly is the basis of the menu and an integral part of the interior.

The history of ham goes back more than two thousand years. The Spanish jamon itself enjoyed good fame even among the ancient Romans and was mentioned in the letters of such important figures of that time as Emperor Diocletianus and the war poet and historian Marcus Varro. In those days, the preparation of jamon arose for natural reasons, since the main idea was precisely the preparation of meat for future use. And the high taste qualities of the resulting product came naturally. The pigs were slaughtered in the fall, the meat was salted (since there was no better preservative than salt), and throughout the cold winter these same legs hung and acquired their unique taste. The distant ancestors of the Spaniards took with them on the road dry-cured ham of Iberian pork, healthy and nutritious, and also shelf-stable for a long time. There is an opinion that Christopher Columbus was able to discover America also because he was able to provide his expedition with food, of which jamon, unpretentious to storage conditions, was the basis.

Over the years, nothing has changed in the production of jamon. The ham is taken from the best pigs, salted and then dried. It takes many months before a fresh ham turns into jamon. Some types of jamon are aged for more than three years.

As with elite wines, the origin of quality jamon is important - Denominacion de Origen. This is a kind of quality mark that guarantees that the jamon is produced in a certain province in compliance with local standards.

There are two main types of jamon - Jamon Serrano and Jamon Iberico, often called "pata negra" or "black leg". They differ in the method of preparation, the cooking time, and the most significant difference between Jamon Serrano and Jamon Ibérico is the breed of pigs and their diet. Externally, they can be distinguished by the color of the hoof: Serrano has white, Iberico has black.
Iberico Bellota is considered the best jamon; this is the kind of jamon supplied to the court of the Spanish king. According to accepted standards, Iberico can be called a ham made from meat of pigs that contain at least 75% black Iberian blood. Pigs graze in open pastures and are on an “acorn diet.” Hence the name of the second part - the name of the jamon - Bellota (translated from Spanish - “acorn”). Iberico Bellota has a black hoof. This is a kind of sign of authenticity and proof that the jamon is made from the meat of a black Iberian pig.

Types of jamon

Iberico Beyota DO "Iberico del Brillante"
The jamon is made only from the meat of pure Iberian pigs, fed on acorns in Extremaduran pastures, guaranteeing real Iberian jamon of high quality. Through a long process of natural drying in cellars for at least 30 months, the result is Iberian jamon with the properties and taste of a product created for enjoyment. This jamon is marked with the qualification mark of origin of the product Dehesa de Extremadura (Pastures of Extremadura), which guarantees the origin of the raw materials, compliance with all norms and traditions both in the process of raising pigs and in the process of producing jamon.
The Spaniards prefer to serve this jamon with slices of juicy and ripe melon.

Jamon Iberico Beyota "Coto Real"
The jamon is made from the meat of a purebred Iberian pig, fed on acorns in compliance with all norms and traditions, both in the process of raising pigs and in the production process.

Jamon Iberico Resevo "Coto Real"
The jamon is made from the meat of an Iberian pig, fed on acorns and legal forage on Extremaduran pastures. Jamon is considered ready after one and a half years. In Spain, this species is used to prepare light snacks with pepper.

Jamon Serrano CS "Trivium"
Monti Nevado is a family-owned company that was founded in 1898. Throughout their long history, they have perfected their craft, creating the highest quality Serrano Jamon with balanced saltiness and excellent appearance. Jamon Serrano literally translates to "Mountain Ham", and Monty Nevado is a member of the Jamon Serrano Consortium, which guarantees the quality of each ham. These hams are completely salted over several weeks, cleaned, and then cured for 20 months. During the drying process, 20-30% of the fat drips off, enveloping the jamon with a concentrated aroma of dried meat. Each ham is manually inspected and only then declared ready for the table.

Jamon Serrano FJS "Bernedo"
Jamon made from white pig meat and marked with the Fundacion Jamon Serrano qualification mark.

Jamon "Mangalica"
Mangalitsa is an indigenous Hungarian breed of pig. It comes from a mixture of the following breeds: Sumadia, a primitive breed of pigs of the Mediterranean type (Iberico also belongs to this species), Szalontai and Bakonyi, typical semi-wild breeds of the Carpathians. Depending on the color, Mangalitsa is divided into 4 types: black, red, white and mixed. 80% of this breed is of the white type, other varieties are on the verge of extinction, and the black one no longer exists at all. Mangalitsa has thick, long, blond hair that is wool-like in winter and turns into white, shiny, curling stubble in spring. The skin around the eyes and snout are black. Animals that do not fit this description are eliminated. Due to the genetic characteristics and climate of the region, Mangalitsa has a high fat content. Its golden age was between 1850 and 1950, when the fat content exceeded the meat content. In the 70s, thanks to the development of imports of faster maturing breeds, Mangalitsa lost its importance and the breed was on the verge of extinction due to lack of demand. Also in Spain, the invasion of precocious breeds meant that it became increasingly difficult to find pork with a high fat content for the production of jamon every year. That is why Spanish companies became interested in Mangalitsa. In order to achieve greater fat infiltration and reduce subcutaneous fat, the Mangalitsa was crossed with the Duroc breed, which helped achieve greater breeding, production and larger hams. These are products of the highest quality thanks to a strictly controlled diet and perfect fat infiltration. The long drying process, which gives the product its characteristic aroma, was achieved by increasing the fat content. This is an exclusive product that differs from others and is a real delicacy.

Ham on the bone goes on sale; in total it weighs 7-8 kilograms; removed from the bone, has less weight, no less than 5 and no more than 7 kilograms and jamon; cut into slices. Hamon, depending on the type, is stored at temperatures from 0 to 25`C.

How is jamon cut?

Usually the ham is placed on a special stand - jamonera, secured well and the top layer, consisting of lard, is cut off. It is very important not to overdo it and remove only the lard from the area that will be cut for serving. If you peel the ham too much, the meat around the cut area will quickly dry out and the delicacy will lose its taste, so after cutting the area is greased (sealed) with melted fat so that the meat does not dry out too quickly. Or covered with bacon or pork skin.
To cut jamon, use a long, flexible and very sharp knife. Iberico is cut along the grain and always into flat slices of equal thickness. Ideally, the pieces should be almost transparent. They are served to the table immediately after cutting, so that guests can enjoy all the versatility of the taste.

Jamon is a complete independent appetizer that is served as a main course. But some fresh bread, olive oil and wine will be a light, wonderful accompaniment. Cava, fino sherry or a glass of mature red wine go perfectly with jamon. Salty Iberica goes well with figs and a little honey. The jamon should be at room temperature (21 degrees) before serving. Under these conditions, slices of jamon, if you look closely, sparkle rainbowly.

Appetizers are prepared with jamon, often in the form of rolls, and added to salads, soups and main dishes. A sauce is prepared from grilled peppers and fried jamon, which is served with meat dishes. Ham gives this sauce a rich, unique taste. Even desserts were invented with jamon. For example, in Spain they serve natural creamy ice cream with jamon chips and a spoonful of flower honey.

Natalia Petrova, especially for the site

Ham - amon (dry-cured Spanish ham) is a delicacy and delicacy. National treasure of Spain. Jamon is the basis of Iberian cuisine, translated from Spanish as ham. Pork ham is salted, dried and cured under strictly defined conditions, which ultimately leads to the creation of one of the best and most famous meat delicacies in the world. Jamón contains virtually no cholesterol and is the most consumed meat product in Spain.

Origin and history
There is a legend that during the period of the Christian conquest of the lands on the Iberian Peninsula (the first half of the 8th century), pork legs hung around the house served as a talisman; not a single Muslim could even get close to pork. The legs hung in the sun and gradually became jamon. Later, when the persecution of Muslims and Jews began and their conversion to Christianity, those who were baptized were tested by being forced to eat pork during their weekly communion. But cooking pig in the temple was inconvenient. And then the jamon came in handy. In churches, along with the wafer and wine, they gave a piece of jamon, and the best proof that you were not a Jew or a Muslim was a pork leg hanging over the door to “dry”.
In fact, the history of Hamon goes back more than two thousand years. And large stone buildings dating back to pre-Roman times are silent witnesses to the antiquity of this product. The Spanish Jamon itself enjoyed good fame even among the ancient Romans and was mentioned in the letters of such important figures of that time as Emperor Diocletianus and the military poet and historian Marcus Varro. In those ancient times, the distant ancestors of the Spaniards took with them on the road dry-cured ham of Iberian pork, healthy and nutritious, and also shelf-stable for a long time. There is an opinion that Christopher Columbus was able to discover America also because he was able to provide his expedition with products, of which Hamon, unpretentious to storage conditions, was the basis.

What is jamon made from?

Genuine jamon is not only a special method of salting pork, but also special breeds of pigs, as well as special methods of fattening them, the conditions for which have developed in the unique ecosystem of some regions of Spain. On mountain pastures, in the groves of cork oaks, there is not much grass, but there are acorns,
rich in oleic acids - in abundance. Moreover, the acorns of Spanish cork oaks are much sweeter than Russian ones. And so that the pigs don’t spoil
The roots of these noble trees are pierced: thanks to this “piercing”, digging the earth becomes very difficult.

There are two main types of jamon. They differ in the method and duration of preparation, and the most significant difference between Serrano jamon and Iberico jamon is the breed of pigs and their diet. Externally, they can be distinguished by the color of the hoof: the Serrano is white, the Iberico is black.
The best jamon - Iberico (aka Pata Negra, "black leg") - is made from the meat of black pigs of the Iberian breed, which were fed on special diets: exclusively acorn - beyota (Bellota) or combining acorns with forage - recebo (Recebo) . Black pigs even have black hooves - hence the Pata Negra. This is exactly the product supplied to the court of the King of Spain.
The Spaniards export it, unfortunately, reluctantly. They prefer to eat themselves. The cost of the best varieties of Iberico jamon can reach 1000 euros per 1 kg.

Mode of production

All you need to produce Jamon is fresh pork, salt, air and time. It sounds simple, but professional production faces significant technological challenges. Producing Ham is not difficult, but producing high quality Ham is a very difficult process. Now production is based on the latest technologies, in hygienic conditions, which artificially reproduce all stages of the process, allowing us to always maintain continuous production, constant quality and optimal environmental conditions. These stages are associated with traditional methods used by families or small producers in areas that traditionally raised pigs. Hamon was produced at home over many months. Climate was an essential part of the production process, which began with the cold winter months and ended with mild summer temperatures. The process for making Jamon Iberico and Jamon Serrano are similar and have the same steps, but Jamon Iberico takes much longer to dry.
For the Spaniards, cooking jamon is a real tradition, and in order to raise pigs and obtain meat, they must obtain special permission from the state. By the way, permission was given only to six Spanish provinces that have the appropriate equipment. After cutting, the meat is covered with pure sea salt in the proportions of one kilogram of salt per day of storage. The meat is left for about two weeks to absorb the salt. After this, it is washed in water of a certain temperature to rid the product of excess salt, then the ham should be dried and hung in the same room in which it was soaked in salt.
To ripen, the jamon is moved to another room, where it is stored for about a year and during this time it acquires an extraordinary taste and aroma. The ham is stored under special conditions in the basement, while it is constantly monitored and the readiness of the delicacy is checked. After ripening, jamon loses almost 40% of its weight, and the entire process of its creation takes an average of two years.
Jamon is served in accordance with certain traditions: the meat is thinly sliced ​​with a sharp knife, and to protect the ham from drying out, the cut points are covered with fat. Experts advise tasting jamon at a temperature of at least 20 degrees - it is in such conditions that you can feel the special taste of the product, which has been formed over the course of two years.

Harm or benefit?

Although it has been scientifically proven that, in general, jamon fat is more beneficial to health than harmful, the fear of consuming extra calories prevents many from consuming this product. However, the head of the nutrition department of the Clinical Hospital of Madrid, Juan Pedro Maranez, states: “I would not forbid jamon to any person on a diet.” Dr. Maranhes recommends eating a 100g serving of jamon three times a week. If you don’t mix jamon with alcohol or bread, you won’t be able to gain weight. In this case, jamon should be consumed as a second course, replacing meat with it, and not adding it to the amount of food that you usually eat. “Jam does not contain excessive amounts of calories,” says Maranhes. Compared to the amount of carbohydrates contained in pasta or vegetables, which are less processed, ham has more calories, but “its fat and its proteins are digested more slowly, so you gain less weight,” continues the doctor. “It is not contraindicated for patients suffering from diabetes,” he assures.
However, the presence of fat, which is beneficial for the cardiovascular system, is not the only valuable quality of Iberian jamon. Experts also highlight the presence of iron and vitamin E in this product. It is made from pigs that grow up in freedom, move around a lot and therefore get exercise. These loads contribute to the fact that the muscles of animals contain a larger amount of pigment responsible for the red color of blood, similar to our hemoglobin. The rich red color of the blood is an indicator of the amount of iron contained in the meat. And the more iron it contains, the more we get.
In this sense, Dr. Kawa’s remark is very important: “The iron contained in meat is more accessible than that found in plant foods; our body absorbs it better and can absorb large quantities.”
Iberian ham contains a large amount of antioxidants, although it is not a source of them. Residents of Spain have long considered eating dry-cured ham as a means of prolonging youthful skin. Spanish women eat several slices of jamon in the evening, replacing the traditional dinner. This allows you to maintain skin elasticity and, oddly enough, stay in shape for many years.
The head of the Nutrition Service at the Clinical Hospital of Madrid concludes: “Jamon is a healthy element of the diet, its side effects are minimal, and the ratio of fats and proteins is balanced.”

How to eat jamon?

From the moment of the first cut, the leg can be eaten for four months, provided that it is the part that is being used that is stripped, and not the entire leg. Ham meat is raw and, like any living product, is subject to oxidation. To protect the cut meat, simply cover it. To do this, you can use several options at once. Cut lard or skin, a clean cotton towel will do; you can grease the cut with olive oil or cover it with parchment moistened with it. It is important not to let this area dry out. In extreme cases, you don’t have to cover it with anything, just after 4 months it will be tasty, but very expensive dry pork.

National Spanish dish - jamon is a whole pork hind leg that has been marinated, cured and dried. The recipe for this meat delicacy has existed for more than 2 thousand years. For many centuries, jamon has enjoyed enormous popularity not only in its homeland, but also in other European countries. For example, dried meat was part of the mandatory diet of Roman legionnaires and patricians; it was consumed by both the rich and the poor.

Special taste qualities jamon acquires after salting in a special marinade for two weeks, and also thanks to a certain method drying and drying. But the main secret of this dish lies in the diet of pigs and their breed. There are two types of jamon. First - Serrano, is made from the meat of pigs that have been fed with forage. For the second - Pata Negra, breeds of black pigs are selected whose diet consisted exclusively of acorns. Such a diet allows you to provide meat with optimal density and fat content.

The Spanish delicacy is usually cut into very thin slices. As a rule, it is included in the menu of the best restaurants, so the manner in which the cured ham is presented is of great importance. This is usually done by a specially trained specialist using a special tool.

Despite the fact that pork is considered a very high-calorie and unhealthy food product, scientists claim many beneficial properties of this delicacy. It is especially worth highlighting the type of meat Iberico, rich oleic acid, which is an effective preventative against cardiovascular diseases.

In addition to oleic acid, the Spanish delicacy contains many antioxidants, and the structure of its fatty acids fully corresponds to the monounsaturated acids of vegetable oils. Therefore, most nutritionists consider jamon a natural and healthy food product. According to experts, it is enough to eat 2-3 servings of the delicacy per week, if one serving is equal to 100 grams.

Jamon - natural source not only fats, but also protein with B vitamins. Moreover, it is rich in the minerals phosphorus, iron, potassium and calcium. Also, the Spanish delicacy is rich in such a substance as tyrosine, which is formed under the influence of the drying process on proteins. With the help of tyrosine, the human body can easily remove accumulated subcutaneous fats and stimulate the adrenal glands. Jamon is also useful for normal functioning pancreas. And with regular consumption of pork ham, overall blood circulation improves.

Harm the body can suffer from excessive amounts of meat delicacies consumed. It is also contraindicated in the presence of individual intolerance to pork, high cholesterol and diabetes. And nutritionists do not recommend getting carried away with jamon for people prone to gaining excess weight.

Jamon is a unique delicacy of Spanish cuisine, rightfully considered one of its main calling cards. Often, knowing the name jamon, we have difficulty imagining what it is. And this is the name given to pork prepared using a special technology, or more precisely, the hind leg of a pig.

Due to the long production process and the climatic conditions of the country of origin, a unique taste of the product is achieved, which, once tried, cannot be confused with anything else, unless, of course, it was real jamon and not a fake.

By the way, using a similar technology, the Spaniards prepare a product from the front legs of pork, but the difference between the finished products in all respects is so great that what is obtained from the front leg is even given a separate name - paleta. This option is also not bad, but real jamon is obtained only from the pork ham from the hind leg.

The type of finished product that should be obtained as a result of the production cycle depends on the breed of the pig and its fattening.

It is customary to distinguish two types of jamon:

1. Serrano jamon, or mountain jamon.
2. Jamon Iberico (“black leg”).

Visually, they differ from each other in the color of the hoof: the Serano has a white hoof, and the Iberico has a black one.

In turn, serrano is divided into the following subspecies:

• curado;
• reserve;
• bodega.

They differ from each other in the aging period: seven, nine and twelve months, respectively.

Iberico has two varieties:

• de cebo;
• belloto.

The difference in their preparation is determined by the fact that pigs for the first option in Spain are fed acorns and fodder, while for the second, only acorns are suitable for the animals’ diet.

The breed of the pig also matters. To prepare Iberico, animals of the same breed are used, the meat of which has a unique texture. For cheaper Serrano, outbred individuals are also suitable.

How the Spaniards prepare jamon

The technology for preparing the national Spanish delicacy consists of six long stages:

1. Salting.
2. Flushing.
3. Salting out.
4. Drying.
5. Maturation.
6. Tasting.

At the first stage, excess fat is trimmed from the pork leg, after which it is covered with copious amounts of sea salt and left for a couple of weeks in a cool room. During this time, excess moisture leaves the ham.

At the end of the process, excess salt is washed off the meat under running water and hung in a vertical position.

When the water has drained, the meat is placed in special chambers with a special temperature regime, which ensures uniform distribution of salt throughout the entire volume of the future product. This process takes up to two months.

But the most interesting is yet to come. The jamon is then hung out to dry. It lasts from six months to a year, and during this time subcutaneous fat is absorbed into the meat.

And then the half-finished product is placed in a cellar with a special microclimate, which ensures the ripening of the meat and what the manufacturer wants to get as a result.

In general, it can take up to three years to produce high-quality jamon.

Tasting completes the process. The manufacturer pierces the meat with a special bone needle and assesses how ripe it is by smell.

As you can see, this process is not easy and slow. So, no matter how strong the interest in how to cook jamon at home, perhaps it is worth delegating these powers to professionals. Of course, you can try to make it yourself, but how authentic will the resulting product be?

In addition, climatic conditions are of great importance in the production of jamon, and here they are very different from Spanish ones. Therefore, even if you do everything correctly and strictly according to technology, nothing can be guaranteed. In addition, it is not enough just to prepare the product; it is important to know how to store the jamon. Whether to start homemade jamon production is up to everyone to decide.

Where can you try jamon?

Since jamon, due to the exclusivity of its manufacturing technology and high taste, is a premium product, you cannot expect it to be cheap.

And it’s not easy to get it in today’s conditions. After all, as a result of the events of 2014, it, like many products produced in the European Union, came under sanctions and was banned from importing into Russia.

However, even before the sanctions and the fall in the ruble/euro exchange rate, the price of jamon in Russian supermarkets was considerable - up to 15 thousand rubles for one leg weighing about 8 kilograms.

It won’t be cheap even if you try it directly in your homeland, that is, in Spain. You can buy it without any problems; the calling card of local cuisine is sold in any butcher shop or large supermarket. But the price, adjusted for the current ruble exchange rate, is impressive - from 150 euros for a leg of the simplest variety to 300 or more for Iberico.

However, for the first test, you can not take the whole leg, but order some chopped jamon at a local restaurant. And in Spain it is available in every self-respecting establishment. And how much it costs there is determined by both the level of the cafe or restaurant and the type of product.

It must be borne in mind that in Spain it is produced in all provinces except those located directly by the sea. The country is very sensitive to the quality of the product; each province marks its products with a special sign and strictly ensures that manufacturers do not harm its reputation.

How to eat jamon

It is important not only to prepare jamon in accordance with technology, but also cut correctly. How to cut jamon is a whole science.

It needs to be cut very thin slices. Only in this form can it preserve the entire range of flavors. For this you need a cutting board and a special knife.

Naturally, one cannot help but arouse interest in what jamon can be eaten with. And this question is not idle. For example, the one we are used to when eating meat products bread is not recommended for it. The Spaniards themselves like to use it in combination With figs or slices of ripe melon. It is believed that their sweetness complements the taste of the product itself in the best possible way.

Analogues of jamon in other countries

The closest gastronomic relative, so to speak, of jamon is the Italian dish porciuto. It is also called Parma ham, but this is only partly true. To be completely precise, only one variety of porsciuto fully corresponds to ham in the usual sense - cotto. Before salting and drying, Italian culinary masters boil it.

And here is the variety crudo It is prepared using a technology similar to jamon, with the only difference being that the Italians dry it for a maximum of 14 months. And some difference in taste with Spanish jamon is provided by the breed of pigs, their feeding technology and the climatic features of Italy.

What is jamon, and can you cook it at home? Spanish cuisine is diverse and combines the traditions and customs of many nationalities from different regions. Meat dishes predominate here, of course; olive oil, herbs, garlic, and wine are very popular.

General information

This is a dried pork ham prepared according to an old recipe in a special way. It is both very simple and very complex. On the one hand, there are only two components - the ham of a young pig and salt.

On the other hand, it can take up to two years for the meat to reach readiness, and many different conditions must be observed so that everything is prepared according to the rules and the meat turns out tender and tasty. Due to the difficulties associated with preparing jamon, this delicacy has a fairly high cost.

The price in Russia starts from 7 thousand and can vary up to 100 thousand for one ham

But gourmets and connoisseurs of Spanish cuisine who can afford such luxury do not waste their money - jamon not only has a subtle, memorable taste, but also has a number of other undeniable advantages. For example, jamon meat is prepared in such a way that it contains almost no cholesterol, so it can be classified as a low-calorie meat delicacy.

Cooking real jamon is real

Dish prepared according to a classic recipe

What to do if you are not Spanish and not rich, but you still want to try jamon? If you are ready to take a risk and try to cook jamon, then our recommendations are for you!

Basics of cooking

If you undertake the preparation of this dish in the conditions of your apartment, you must clearly understand that you will not succeed in classic Spanish jamon. Fans of this dish have come up with simplified variations of the so-called quick jamon.

The priority is the ham of a young pig. Of course, you will have to tinker with it, but the result is worth it. For beginners, it is better to start with the loin, although the portion of the finished dish will be smaller compared to a whole ham, but you will be able to enjoy the dish after a week.

Recipes

Classic

Fresh preparation

To prepare a classic raw-cured ham you only need two ingredients:

• pork ham 4-5 kg
• coarse sea salt

Cooking process:

• Take a pork ham (it’s better to take the meat of a young pig) and cover it completely with coarse sea salt. A large wooden trough works well for this purpose. But if you don’t have one, then adapt any dishes of a suitable size. This will preserve the meat, making it environmentally resistant and allowing it to not spoil for many years.
• Now we leave the ham to salt for about 1 day per 1 kilogram of weight. The room temperature should be no higher than 5 degrees, and the humidity should be at least 80%!
• Then, after this period, you need to rinse the piece of meat with water and place it in the freezer for one and a half to two months.
• During this time, the remaining salt will be evenly distributed over the ham and absorbed into it.
• Then we remove the meat from the freezer and hang it vertically for 3-5 months in a well-ventilated room with a temperature of 15-20°C and a slightly lower humidity - 70-75%.
• So, here comes the final and longest stage of preparing our jamon. Place it in a dark and cool (preferably basement) room. There, at temperatures up to 10°C, the pork ham must simmer for 1-2 years before it is completely ready for consumption.
• Classic jamon is prepared in several stages. Professional chefs who know all the intricacies of preparing a dish carry out test piercings with a special needle, determine the smell, texture, and evaluate all quality indicators.

Spanish style ham

Wine and cheese go well with this dish.

Components:

• 4 kilograms of young pork (pork ham)
• 10 kg coarse sea salt

Cooking technology:

• Trim the fat from the ham. Air dry the meat and then generously rub it with salt.
• Place the meat in an enamel bowl with a lid and leave for 14 days in a cool place to salt out.
• Once every two days we turn the salted ham over so that the salt penetrates evenly throughout the entire depth.
• After two weeks, remove the ham and wash off the salt.
• Wrap the ham in a layer of gauze and hang it on a hook to dry and ripen.
• We keep the meat in a suspended state for about six months. Every week you need to increase the temperature by one degree.
• During the ripening process, excess liquid and fat will be released from the meat. Experts call this process “sweating the ham.”
• After six months, the future jamon should be transferred to a cold place until final ripening for 60 - 90 days.

Quick recipe

The fastest way to prepare raw-cured pork, like jamon, is suitable for those who do not have the opportunity to age the meat in the basement or attic.

We will need:

• pork loin – one kilogram
• salt - two kilograms,
• granulated sugar - one kilogram
• spices (pepper mixture, basil, curry, chopped bay leaf)

Cooking steps:

• Sprinkle the dried pork loin with salt and sugar.
• Place the pork in an enamel bowl, place a weight on top, and leave for three days to salt it out. Turn the pork over several times during the day to ensure even salting. Each time we drain the resulting liquid, the salt “pulls” the liquid out of the meat.
• After three days, dry the salted pork with a paper towel. Rub with spices.
• Wrap the future jamon with gauze, wrap it with thick thread and hang it on a hook for 4 - 5 days. It is advisable to hang it in the fresh air, on the balcony. After 5 days it can be eaten, but it is better to keep it in a suspended state for about 30 days to fully ripen. In a month, the loin will turn into a real delicacy.
• The dish is perfectly stored in the refrigerator. Shelf life is more than a year. To avoid chapping of the edges, the sections are treated with rendered pork fat; melted butter is also suitable for this.
• When serving, it is important to cut this delicate dish correctly. In the homeland of jamon, Spain, this is done by cutting specialists - cortadores.

To get beautiful slices, you will need a narrow, long and sharp knife. Properly cut slices should be extremely thin and translucent. This meat simply melts in your mouth, creating a unique aftertaste, for which all the painstaking preparation was undertaken. Eating the delicacy with bread is considered bad manners in Spain. The thinnest slices of this delicacy are taken by hand.

Spicy jamon

After a week you can eat the dish. But if you dry it for another week, the taste will improve much.

Are you a resident of a big city, the pace of your life does not allow you to prepare a classic delicacy according to all the rules? No problem, make a quick version of the Spanish delicacy. I’ll tell you right away that you don’t need to buy a pork leg. It is enough to buy high-quality loin at the nearest market.

In addition to meat (2 kg) you will need:

• salt – 500 g
• sugar – 250 g
• herbs: coriander, savory, basil, rosemary
• ground black pepper - two teaspoons
• chopped bay leaf - 1 teaspoon
• vinegar 6% - 100 ml.

Cooking steps:

• Rub a piece of loin with a mixture of salt, sugar and spices, place in an enamel pan, sprinkle with vinegar. Press the meat down with a weight and place it in the refrigerator for 3 days.
• Turn the meat daily for better salting, but do not pierce it with sharp objects. After each turning, drain the resulting liquid; this salt “pulls” moisture from the meat.
• After three days, remove the piece of loin, dry with a paper towel, and rub again with spices. Wrap the meat in a layer of gauze, wrap it with strong thread and hang it on a hook on the balcony.
• In the summer, remove the meat during the day and hide it in the refrigerator, and at night hang it again to dry.

A recipe for those who are not looking for easy ways

If you correctly follow all the steps described in this recipe, you will get a wonderful aromatic product and will not regret the time spent

But, first of all, you will need golden hands, great patience and male help. Let's start creating not just a dish, but a culinary masterpiece. You will only need to buy a pork leg (its cost is not high compared to the cost of the finished product).

To prepare this dish you will need:

• high quality pork ham

Preparation:

The preparation is simple, but long.

• First of all, prepare a wooden box; you will need it to store the pork ham in it for complete curing.
• Blot a fresh pork leg purchased at the market with a cloth, scrape off the soot that always remains from the tarring process.
• Never wash meat with water.
• Using a sharp knife, cut the bone down to the round joint. We cut off the irregularities. The jamon preparation must have an impeccable appearance. If there are cuts in the meat product, they should be dried with a paper towel, then sprinkle the holes with salt so that the meat does not go rotten during the cooking process.
• Pour salt into a wooden box, first stretch burlap or other fabric over the box that will allow air to pass through.
• There should be a lot of salt, it should completely cover the entire meat preparation. Basically, you have to drown the pork butt in salt. It is recommended to label the pork leg, indicating the date and weight of the product.

Salting process

• After the workpiece has been covered with salt, cover it with a thick cloth and close the box.
• This way the meat will stand for complete, even salting.
• If the ham used weighs 10 kg, then it should be kept in a box with salt for two weeks.

Meat after two weeks of salting

• After two weeks, remove the pork from the box and shake off any remaining salt.
• You will notice that the meat has shriveled slightly and the leg looks shrunken. This is normal because the salt has drawn out excess moisture from the meat.
• When pressing on the surface, no moisture should be released. After weighing, you will notice that the weight has decreased by 15 - 17% of the original weight.
• We hang the salted pork leg on a hook in a room with good ventilation.
• It is unacceptable for there to be foreign odors in the room. The workpiece must remain in a suspended state for at least three months.

The entire process of preparing jamon will take from six to thirty months, depending on what you want the result to be. The optimal period for preparing the dish at home is nine months. After this period, the product is fully ripened.

If the temperature in your region does not meet the required standards, then it is advisable to extend the drying process for one month. The finished dish is stored in a suspended state for one and a half years from the moment of the first cutting. The incision sites are treated with refined olive oil.

To prevent rotting, dry the sections with a paper towel. The protective cocoon is not removed when storing the ham.

When is the best time to start preparing the delicacy?

It is recommended to start preparing homemade jamon in the last days of winter. With this approach, it will not be difficult to meet some important requirements. One of their demands: In the process of drying the ham, the temperature should be gradually increased by one to one and a half degrees every week, and the air humidity should be gradually reduced.

These conditions are not difficult to maintain in central Russia, since these are normal natural conditions for this time of year. The starting temperature of the process should be 4 degrees.

Fly protection

An important point is the fight against flies. With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size; you also need to prepare wire for making the frame.

To make a shelter from a mosquito net and wire you will need a nylon thread and a needle for stitching. You must make a protective cap and put it on the meat piece, but it is advisable not to come into contact with the product. Rotting may form in places of contact with meat, which will lead to spoilage of the entire finished product.

A mosquito net cocoon protects the product from flies, wasps and other insects