You may or may not know this but the good people of Madrid love ham. Really love ham. Ham is in everything from salad to ham flavored ice cream. However they are not alone. Ham otherwise known as Jamon in spanish, is a staple food of Spain itself.
The pig has holds a special place in the minds of Spaniards, not only as a major food source, but as an important symbol of cultural identity. 2500 years ago, inhabitants of modern day Spain revered the pig as a religious symbol as well as primary form of sustenance. As empires came and went, reverence for the pig stayed alive. Following the invasion and subsequent conquest of Spain by Moors form North Africa, respect for the pig grew in to a statement of cultural and christian identity, allowing the conquered to use pork to separate themselves from the Moors whom by the dietary laws of Islam, were forbidden to consume pork. From that point on, pork became a very important as well as delicious expression of Spanish identity to this day.
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| Jamon Serrano Courtesy of Awersowy |
Jamon Serrano
There of course are many forms of pork in Spain, however, it doesnt take long strolling down the streets of Madrid to see that Jamon Serrano has a special place in Spanish cuisine.
Jamon Serrano is a type of dry cured ham that is served in almost any occasion. Whether served in sandwiches, tapas, or just by itself, it is a food that has been bringing Spaniards together since the Roman Empire. Just like most cured hams, Jamon Serrano is cut paper thin directly from the leg of the pig. You can buy the ham in precut packages but many families will bring home the whole leg to preserve the flavor of the jamon for each serving. Jackie and I were in Madrid for Christmas and every grocery store, market, or butcher had huge displays of Jamon legs just waiting to brought home for the holidays. Madrilenos dont mess around when it comes to Jamon.
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| Ham Trees! |
Jamon Iberico De Bellota
So, we have established that Jamon Serrano is a staple spanish food, but if you want to experience the best, and by best I mean not only in Spain but arguably the world, then its time to look into Jamon Iberico de Bellota.
Jamon Iberico De Bellota , like Jamon Serrano, is also a dry cured ham. However, calling Jamon Iberico just a cured ham, is like calling a Lamborghini just another car. The delicate yet powerful flavors of Jamon Iberico is indeed prized by gourmets the world around and this can be seen in the price which is easily 3 to 4 times as expensive than your average Serrano.
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The preparation of Iberico ham is considered an art form requiring the perfect match of skill, knowledge, and of course ingredients. The process first starts with the pig. Iberico ham gets its name from the Iberico pig, the native pig of Spain with a history dating back millennia. They are large almost hairless pigs, completely black all the way down to their hooves which is why they are referred to as "Pata Negra". The black hooves are also left on the ham as a proof of authenticity. The Iberico pigs are especially suitable for dry curing because of a higher fat content in the pigs that allows for longer curing. Iberico pigs alone however do not create world famous ham. For that you need the Belotta or in English "acorn". Iberico pigs destined for greatness are allowed to roam specially nurtured fields of oak trees, where they stuff themselves on acorns and on average gain 2 pounds a day. This acorn diet infuses a nutty flavor to the ham as well as adding antioxidants, which combined with the already high fat content, allows for the ham to be cured much longer creating a richer more complex flavor. The end result is a ham that melts in your mouth releasing a bouquet of amazing flavors. No need for a compliment of bread or cheese with this ham. This ham stands alone because like much of Spanish cuisine the secret is authentic ingredients, prepared simply but with pride.
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