Their own cured hams are loved by the Spanish, the several varieties have their place at the cuisine.
The techniques used are very similar to those used in Italy for its wellknown'Parma Ham' and other cured'prosciutto' and at many gourmets' opinion are equally good, if not better.
The annual every head consumption of Cured jamón en Barcelona is approximately five kilos with maybe perhaps not much short of 40 million hams processed every year.
'Jamon Serrano' is the variety and can be different from the expensive'Jamon Iberico', but in Spain neither variety can be considered costly.
'Seranno', ' meaning mountain
Hams are cleaned, trimmed and stacked and preserve the meat and sea salted to dry off.
After washing the salt off the hams are hung up to dry for six weeks and then are then transferred to drying drops usually at a greater altitude for its final period of curing.
This can choose between six to eighteen months depending on the weather and most importantly if a seasoned curer considers the jamón en Barcelona to be ready.
Having a very long splinter of cow bone and sniffing the result does this!
Jamon Seranno comes under three principal names
Jamon Reserva
Jamon Curado
Jamon Extra
All these are produced from the'Big White, Landrace or even Duroc' forms of pig.
Jamon Iberico comes from three attributes and is much more expensive
The next is'Jamon Iberico de Recebo' pigs fed up on chemicals along with acorns.
'Jamon Iberico de Campo', also'Jamon Iberico' or'Jamon de Pata Negra' is made from compound Iberian beans together using the Pata Negra created from the black pigs that are hoofed that are ordinary.
Connoisseurs will find those varieties of Pata Negra which are created from variety fed algae fattened on the boundaries between Portugal and Spain.
Jamon Iberico represents only approximately 5 percent of Spanish cured protein production.
Stands of'Jamones'can be seen in each food store and rows of hams can be seen hanging in bars, much to the pride of their owner.
The cured hams are available ready wrapped and sliced or better freshly stained out of the' Jamones' stand in paperthin slices.
Together with comprising in most bar, jamon Seranno can be just a regular food in Spain and is traditionally accompanied by cheeses, salads, melon and in a number.
It has a fuller flavour from the known prosciuttos with firmer texture, less fat and a natural'country' taste.
People to Spain should not don't try out these cured hams to understand the reasons.
