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Iberian ham is one of the most famous Spanish delicacies, and it is a rare as it is expensive, due to the lengthy and costly
production process. The meat is deep red in color and develops an intensely nutty flavor at room temperature. It should be
shot through with a fine marbling of fat, which must be soft and also yield when pressed in with the fingers. Because the
pigs have been fed on acorns, little white points also often occur in the meat on a ham. These are due to crystal of the
amino acid tyrosine and are not harmful in any way. They can even be taken as a guarantee of a genuine bellota ham. In
Spain, Iberian ham is usually sold just as it is when it comes out of the maturation cellar, namely with its fine coating of
"noble rot," which is considered to be a particular mar of quality. Since the fungus is not acceptable to some consumers,
washed Iberian hams are also sold.
production process. The meat is deep red in color and develops an intensely nutty flavor at room temperature. It should be
shot through with a fine marbling of fat, which must be soft and also yield when pressed in with the fingers. Because the
pigs have been fed on acorns, little white points also often occur in the meat on a ham. These are due to crystal of the
amino acid tyrosine and are not harmful in any way. They can even be taken as a guarantee of a genuine bellota ham. In
Spain, Iberian ham is usually sold just as it is when it comes out of the maturation cellar, namely with its fine coating of
"noble rot," which is considered to be a particular mar of quality. Since the fungus is not acceptable to some consumers,
washed Iberian hams are also sold.
Cutting a bellota ham is a ritual act!
The guests at the tapas bar may sometimes have
to wait for the chef to do it, since he will not let
anyone else cut the precious meat. In
Extremadura and Castile, there are even
competitions to find the best ham cutter. A
whole ham should be stored after purchase, for a
period not exceeding three months - suspended
in a cool place, but never in the refrigerator. To
cut it up, a jamonera is used (see on photo), a
special piece of equipment made of metal or
wood. If the ham is intended for immediate
consumption, it is clamped into the jamonera in
the classic way, with the trotter facing upward.
If the leg is not going to be eaten immediately,
the ham should be clamped in the jamonera with
the trotter facing downward and "opened up"
along the narrowest side of the ham. This part
to wait for the chef to do it, since he will not let
anyone else cut the precious meat. In
Extremadura and Castile, there are even
competitions to find the best ham cutter. A
whole ham should be stored after purchase, for a
period not exceeding three months - suspended
in a cool place, but never in the refrigerator. To
cut it up, a jamonera is used (see on photo), a
special piece of equipment made of metal or
wood. If the ham is intended for immediate
consumption, it is clamped into the jamonera in
the classic way, with the trotter facing upward.
If the leg is not going to be eaten immediately,
the ham should be clamped in the jamonera with
the trotter facing downward and "opened up"
along the narrowest side of the ham. This part
dries out most rapidly, and so should be carved first. First the rind and the excess fat are removed with a hefty knife. A layer
of fat as thick as a finger is left on the side to preserve the meat. With a long, narrow, and flexible knife, wafer-thin slices
are now cut off, following both the grain of the fibers and the shape of the bone. A dew-like film of sweat forms on
fresh-cut ham, on the surface of the slices, which provides and indication of the creamy consistency of the meat. Each cut
should start at a point covered by the ham's own fat. When ham is bought in smaller quantities, it is recommended that the
butcher should be asked to cut the meat into very thin slices. This should then be kept in the refrigerator in plastic wrap.
About half an hour before the ham is to be consumed, the packaging should be removed and the ham should be allowed to
"breathe" at room temperature, so that in can be allowed to develop its full flavor. The noble Iberian ham is best served as a
tapa, accompanied only by a little white bread - and should never be served too cold.
of fat as thick as a finger is left on the side to preserve the meat. With a long, narrow, and flexible knife, wafer-thin slices
are now cut off, following both the grain of the fibers and the shape of the bone. A dew-like film of sweat forms on
fresh-cut ham, on the surface of the slices, which provides and indication of the creamy consistency of the meat. Each cut
should start at a point covered by the ham's own fat. When ham is bought in smaller quantities, it is recommended that the
butcher should be asked to cut the meat into very thin slices. This should then be kept in the refrigerator in plastic wrap.
About half an hour before the ham is to be consumed, the packaging should be removed and the ham should be allowed to
"breathe" at room temperature, so that in can be allowed to develop its full flavor. The noble Iberian ham is best served as a
tapa, accompanied only by a little white bread - and should never be served too cold.