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Buy Jamon Serrano

Our Ibérico ham is crafted by fourth-generation maestro jamoneros - literally "masters of ham"- who oversee curing rooms at high altitudes in the fresh, clean air of the Rasillo de Cameros Mountains. Their techniques marry the best of tradition with the latest in technology.

buy jamon serrano

Special mention should be made of our Iberico jamon from Cordoba, without any additives, corsevant or colouring at the best price online and of the highest quality. These hams are very well represented on the web. They are marketed under the Protected Designation of Origin Jamon PDO Los Pedroches and although they reach very high prices in the market in Jamón Pasión you will find them at the best price.

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The word serrano comes from sierra (mountain) as the hams were traditionally salted and then cured in the fresh air of the mountains. The meat can come from a range of different pig breeds. Much cheaper than ibérico and used every day in tapas and bocadillos (sandwiches). Cheaper varieties may be called jamón curado.

Teruel in Aragón and the Trevélez area in the Alpujarra mountains near Granada are known for quality serrano ham. Some may have DOP (protected origin) or TSG (traditional speciality guaranteed) status, with prices to match.

Colour, flavour & aroma: The color of the jamon varies from rosy pink to purplish red. It has a soft texture and marbled fat. The combination of its delicate flavor and intense aroma makes this delicacy an indispensable product in the diet of any foodie.

It is a fact that many families in Spain make an effort at Christmas time to buy a leg of ham, and not just any ham, but the best ham they can afford. That might seem like a strange concept for my American audience, but most Spaniards would understand it. In Spain you can buy jamón serrano, cured serrano ham, of various qualities, all the way up to the crown jewel, what is considered a luxury product, a leg of Iberian ham.

Jamón serrano, on the other hand, comes from pigs that are grain fed, and grow mostly in Aragón and in Granada. Just like with the Iberian ham, after the pig is slaughtered, the serrano ham will be covered in coarse salt for two weeks, then rinsed off and hung to dry for a minimum of eight months and up to twenty, depending on the different grades of quality.

Needless to say, the leg of serrano ham has been enjoyed in all forms and dishes since it entered our kitchen. But first, I had to learn how to slice it, which I did, thanks to some YouTube videos and also thanks to my brother-in-law Jorge, who sent some directions. Memory also kicked in, as I remembered the many Christmases spent at home in Spain, where a leg of ham was always on the counter.

The more acorns the pigs eat, the better the jamon iberico will be. A mix of acorns and fooder (recebo) means less quality. Plus as for the utmost quality, Origin Denominations also make a difference. So keep reading to know how to choose your best Iberico ham.

Jamon is the result of curing (salting and drying) the hind leg of a pig. Jamon Serrano means "ham from the sierra", referring to the mountainous areas that are the best places for curing jamones. The product is known as a "paleta" (shoulder ham) when it is made with the foreleg.

The most commonly used breeds are Duroc, Pietrain, Landrace and Large White, fed a diet of compound feeds made mostly of cereals. The pigs do not necessarily have to be of Spanish origin; the jamón serrano TSG is a EU regulation that covers only the processing method.

The salting time depends on the weight, fat content and shape of the jamon and ranges from 0.65 to 2 days per kilogram of jamon weight. The temperature is kept between 0 and 4º C and relative humidity between 75 and 95% throughout this time.

The salt residue on the jamon's surface is removed using brushes. The salt must be eliminated from the outside so the jamon will not be too salty and to ensure that it will not inhibit the growth of bacterial flora.

Once the jamon is left without the protection of the salt it is subject to bacterial contamination, environmental agents and parasites and may spoil. This is why it is so important to keep the facilities spotlessly clean and maintain a very low temperature.

During this stage the salt spreads uniformly throughout the inside of the jamon, inhibiting undesired microbial growth and channeling the biochemical processes of hydrolysis (lipolysis and proteolysis) that give the jamones their characteristic aroma and taste.

While the jamones are drying the temperature is raised gradually from 6º to 34º C and the relative humidity is lowered to between 60% and 80%. This favors slow drying of the jamones, sweating (natural diffusion of part of the fat from the adipose tissues) and the emergence of aromas caused by alterations in proteins and fats.

During this period, which lasts from 6 to 18 months, the biochemical processes initiated earlier continue, with the intervention of the microbial flora that gives the jamones their particular aroma and taste. Every Jamon Serrano is cured for more than seven months.

When the jamones come out of the aging room they have lost at least 33% of their initial weight and can be stored at ambient temperature until they are eaten, without needing to be smoked or coated with paprika or other spices. A whole Serrano jamon has no expiry date, although it is best to eat it within six months after it comes from the aging room.

The characteristic color of the slices ranges from rosy to purplish red in the lean part. The meat is smooth and tender with a delicate, very slightly salty taste. The maximum water content is 60% (in Iberian jamones it is above 50-55%) and the maximum sodium chloride content is 15% (in Iberian jamones it is 5%). Jamon Serrano is therefore less dry and more salty than Iberian jamon.

The fat is glossy, white or yellowish and aromatic, with a pleasing taste. It is found on the outside edge of the slice, except in jamones from Duroc pigs, which have thin streaks of marbling fat in the flesh.

Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine.[1][2] It is also regularly a component of tapas.[3][4]

Jamón is typically consumed in slices, either manually carved from a pig's hind leg held on a jamonero stand using a sharp thin slicing knife, or cut from the deboned meat with a rotatory cold-cut slicer. It's also regularly consumed in any shape in small portions.

The term jamón serrano ("serrano ham", ham from the sierra, or mountain range) is regularly applied as an umbrella culinary term for all dry-cured jamón produced in Spain,[10] as opposed to jamón de York, which is cooked whole on the bone.[11]

It is most precisely applied, though, to jamón produced from white and/or non-Ibérico breeds of pig. This is the most commonly produced and consumed range of jamón in Spain.[12] The majority of jamones serranos are produced from a landrace breed of white pigs or from commercial breeds such as Duroc. Jamón serrano, described variously as jamón reserva, jamón curado, and jamón extra or any generic jamón nomenclature, is produced from compound-fed white pigs.[citation needed]

Jamón serrano has TSG (Traditional Speciality Guaranteed) status in the EU and the UK.[13] The TSG certification attests that a particular food product objectively possesses specific characteristics that differentiate it from all others in its category and that its raw materials, composition, or method of production have been consistent for a minimum of 30 years.[14]

Throughout each day family members, relatives and friends can slice a few paper-thin pieces for a refreshing snack. The bone in jamón is a wonderful centerpiece for any gathering of family or friends. No refrigeration needed. Each Redondo Iglesias Jamón serrano is dry-cured in Spain. It takes a year for the interacting flavors to reach their peak.

When we speak of Serrano ham, we're talking about non-Iberico pigs reared intensively and fed lower-quality diets focussed on mass rahter than flavor in the fattening period before slaughter.This means that the flavor cannot compare to Iberico pigs reared and fattened in traditional open pastures.However, Serrano hams are graded based on quality too, with the grades being 'bodega' (cellar), Reserve and Grand Reserve. The term 'serrano' refers to the process of curing the ham in the dry, cold air of a mountain climate.The consumer who wishes to purchase either product will have no difficulty in identifying, through labelling, the origin, breed, feeding regime and quality of the majority of Spanish hams on the market. (All those sold through Jamonprive are labelled clearly.)There are four main designations for the origins of Iberico hams: Guijuelo, Dehesa de Extremadura, Huelva and Los Pedroches. Meanwhile, the best-known Serrano hams come from Salamanca, Teruel or Trévelez, though they are produced virtually across the entire Iberian peninsula. 041b061a72


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