Jamón Serrano, Spanish Precious Ham

Behind the totally unappealing appearance of Spanish ham (Jamón Serrano) lies one of the country’s most valued culinary treasures, a symbol of centuries of history and tradition. To the rest of the world, it is simply one of the richest gourmet delicacies available today.
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.
However, it is difficult to fully appreciate all that Spanish ham has to offer until you understand the intricate process that goes into producing its unique aroma and flavor.

iberian ham

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.

Classification

The hams are labeled according to the pigs’ diet, with an acorn diet being most desirable:

The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the southern border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months.
The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
The third type of jamón ibérico is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.

The term pata negra is also used to refer to jamón ibérico in general and may refer to any one of the above three types.

Bellota hams are prized both for their smooth texture and rich savory taste. A good ibérico ham has regular flecks of intramuscular fat. Because of the pig’s diet of acorns, much of the jamón’s fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol.
Until recently, jamón ibérico was not available in the U.S. (a fact referenced in the movie Perdita Durango, where the ham of Jabugo is praised as “illegal, but delicious”). In 2005 the first slaughterhouse in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to produce ibérico ham products for export to the U.S. Prior to 2005 only foreign raised and slaughtered pigs were allowed to be processed in Spain for export to the U.S. The first jamóns ibéricos were released for sale in the United States in December, 2007, with the bellota hams due to follow in July 2008. These are the priciest hams in the world: The basic jamón ibérico is priced upwards of $52 a pound, and the bellota is priced upwards of $96 a pound. As of April, 2008 the only approved exporter of jamóns ibéricos is Embutidos y Jamones Fermin S.L. with the only importer being Fermin USA, which is a partnership between Rogers International, Chef Jose Andres, and Embutidos y Jamones Fermin S.L. Fermin USA distributes to numerous sources, including Dean and Deluca, HotPaella, La Tienda, La Espanola Meats, and others.

Recommendations

Spanish ham should be stored in a cool, dry place. Cover with a towel so that it does not dry out. Refrigerate only if absolutely necessary, and when done, be sure to let ham acclimate for several hours before serving. For optimal aroma and flavor, store and serve at room temperature.
You won´t catch a Spaniard eating ham with a fork. When served as an appetizer, it is most commonly served on a plate in slices that are as thinly cut as possible, accompanied by French bread. Encourage guests to help themselves with their fingers.

Cooking with Spanish ham provides a chef with endless possibilities. When diced and sauteéd, its rich aroma and flavor make unbeatable additions to soups, salads, omelettes, pasta, and vegetable dishes. Let your creativity run wild!

Sources: Spanish Recipes.com , Wikipedia