Jamon - Spanish Ham
"Jamón is Spain's National Treasure"
Jamon Serrano country ham is a source of great pride among
Spaniards. From time immemorial in the mountains of Spain, they have rolled
fresh hams in sea salt and hung them from their rafters to cure. A year to
eighteen months later the jamones are ready to mount on special stands that are
designed so that anyone can stop by, carve a few paper-thin slices, and enjoy an
impromptu snack – perhaps with some manchego cheese.
is unlike the smoked and salty Virginia country hams, which have to be soaked
and cooked. And it is even significantly different from Italian prosciutto,
which is cured for a few months with a coating of lard. The Spanish jamón
serrano has distinctly more flavor, and significantly less salt than country ham
and less fat than prosciutto.
Jamón serrano is more than a delicacy in Spain; it is a normal part of every
family’s life. Every tapas bar and neighborhood café has their own hams. During
the Holiday Season there are literally hundreds of them hanging from the rafters
of major food stores for the holiday shoppers.
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. You can serve it sliced paper-thin with cheese and
olives, or use it to flavor your favorite Spanish recipes.
The secret to jamon lies in its curing, recreating the effect of traditional
techniques. This tradition is kept alive in rural areas where in early winter,
family and friends gather to slaughter their livestock in preparation for winter
months. The hams are placed in sea salt for a brief period of time –
approximately one day per kilo – and then they are strung up. They are allowed
to experience the changes of temperature as the seasons progress. The right
time to eat them is when an experienced ham-master inserts a long splinter of
cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork.
Until recently there were no Serrano hams in the U.S. and we are proud to
carry all that are available. Whole hams are great for parties and family
get-togethers, while a package of slices is convenient and great to serve at a
moments notice. However you serve it, jamon serrano will add the flavor of Spain
to your home.
Our selection of Jamon
2 Pound Boneless Jamon Center Piece
Jamon serrano by Redondo Iglesias is the finest serrano ham available in the
U.S. Now you can enjoy it in a convenient 2 lb piece.
Because it is protected by its fat, this piece will stay fresher than the
sliced jamon that we sell. Any trimmings left over can be used for soups or
Bone-In Jamon Serrano
'Reserva' Serrano Ham by Redondo Iglesias
is the real thing -- the traditional jamón serrano Spanish country ham. You can
see them in just about every bar and restaurant in Spain. In fact the hams are
so popular that there is actually a chain of restaurants named "Museo del Jamón".
In a person's home the traditional bone-in jamón is often mounted on a
special holder which displays it at its best. Next to it rests a long sharp
knife for easy carving. Throughout each day family members, relatives and
friends each 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.
Boneless Jamon Serrano
'Reserva' Serrano Ham by Redondo Iglesias
with the bone-in jamón, each Redondo Iglesias Jamón serrano is dry-cured for
over a year, which allows enough time for the flavors to interact and mature.
The boneless presentation is much easier to slice, or to chunk and freeze for
later cocidos and cooking. If you are not going to carve the ham from a stand
every day, this might be the best way to go.
Each Redondo Iglesias Jamón serrano is dry-cured in Spain. It takes over a
year for the interacting flavors to reach their peak. The Redondo brothers are
the third generation to head this family-operated company. They are bringing to
America a product individually cured on a small scale in their plant nestled in
the Utiel Mountains of Valencia.
Pre-Order - Bone-In Jamon Iberico 'BELLOTA'
Jamon Iberico Bellota hams are marbled with rich golden fat, infused with the
flavor of the Iberico pigs' favorite food, the acorn -'bellota' in Spanish.
Sliced paper-thin, it has a rich nutty flavor and tender texture.
Iberico Bellota is the pride of Spain, and Spaniards consume the vast majority
of these hams in their own country. Some producers have waiting lists for
several years for their best products. The target date for delivery of the whole
traditional "pata negra" Jamon Iberico is Winter of 2008.
Each ham will be weighed before shipping. Because of variation in the size of
the jamon, the price of the individual ham will vary. Bone-in hams will weigh
about 15 lb.
Pre-Order - Bone-In Jamon Iberico
This is the type of Jamón Ibérico most commonly served in Spain. However it
is made from pigs that are not finished on acorns and do not spend free-range
time in the dehesa forests. La Tienda will be bringing in two types of jamón
ibérico. This, the regular Ibérico, as well as the premium 'bellota' ham. Both
hams come from the same genetic stock: both are 'pata negra' hams from certified
Iberian hogs, sacrificed and cured in La Alberca by Embutidos y Jamones Fermín.
It is an artisan ham, more widely available, and therefore more affordable
than the premium Bellota. Typically, these Ibérico hams cure for approximately
24 months, rather than 36 for the rare Jamón Ibérico Bellota. For this reason,
we will have them a year earlier. The target date for delivery of the whole
traditional "pata negra" Jamon Iberico is Winter of 2007.
We will weigh each ham before shipping. Because of variation in the size of
the jamón, the price of the individual ham will vary. Bone-in hams will weigh
about 15 lb.
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