Jamon Serrano is a traditional Spanish delicacy that’s made from the hind legs of a pig. It’s a cured ham that’s been aged for at least 12 months, giving it a unique flavor and texture that’s both salty and slightly nutty.
It’s a staple in Spanish cuisine and can be enjoyed in a variety of ways, from being sliced thin and eaten on its own to being used as an ingredient in sandwiches and salads.
The art of curing ham has been around for centuries and the process is simple but requires time and patience.
The curing process preserves the meat and gives it its unique flavor. The hind legs of a pig are first cleaned and boned, then rubbed with a mixture of salt, herbs and spices. The legs are then placed in a large plastic bag and refrigerated for at least 24 hours. After this, they are hung in a cool, dry place for at least 12 months, allowing the flavors to fully develop.
Once the ham is fully cured, it’s ready to be sliced and enjoyed. The result is a delicious and savory treat that’s perfect for any occasion.
- 1 whole hind leg of a pig (around 8-10 kg)
- A mixture of herbs and spices (such as thyme, bay leaves, garlic, and pepper)
- If you’re unable to find a whole hind leg of a pig, you can use a pork shoulder or leg roast instead.
- If you’re unable to find the herbs and spices listed above, feel free to use any combination of herbs and spices that you prefer.
- A dry and crisp Spanish white wine, such as a Rueda or Verdejo, pairs well with the saltiness of the ham.
- A dry and fruity Spanish red wine, such as a Rioja or Tempranillo, also pairs well and adds a nice contrast to the dish.
- Clean and bone the hind leg of the pig.
- Rub the leg with a mixture of salt, herbs, and spices, making sure to cover all surfaces.
- Place the leg in a large plastic bag and refrigerate for at least 24 hours.
- Take the leg out of the refrigerator and hang it in a cool, dry place for at least 12 months.
- Once the ham is fully cured, it’s ready to be sliced and enjoyed.
Tips and Tricks:
Make sure to hang the ham in a cool, dry place with good ventilation. A temperature between 8-12°C and humidity between 60-70% is ideal. This will ensure that the curing process takes place correctly and the meat is preserved in a safe way.
Be patient, the curing process takes time, but it’s worth the wait for the delicious flavor and texture.
If you’re unsure of how to clean and bone the hind leg of a pig, you can ask your local butcher to do it for you.
If you’re not ready to eat the jamon serrano right away, you can vacuum seal it and store it in a cool place for up to a year. Make sure to slice it before vacuum sealing, to ensure that the air is removed and the meat is properly sealed.
To get the best flavor, slice the jamon serrano very thin and serve it at room temperature. This will allow the flavors to fully develop and be enjoyed.
Experiment with different herbs and spices to find the perfect combination that you like.
Remember that the jamon serrano can be eaten in many different ways, from being sliced thin and eaten on its own, to being used in sandwiches, salads or other dishes. Feel free to get creative and use it in different ways.
Jamon Serrano is a delicious delicacy that’s perfect for any occasion. With a little patience and the right ingredients, you’ll be able to make your own delicious jamon serrano at home. Keep these tips and tricks in mind and you’ll be sure to create a delicious jamon serrano that you’ll love. Happy cooking!
In conclusion, Jamon Serrano is a traditional Spanish delicacy that is a must-try for any food lover. The process of curing the ham may seem daunting, but with the right technique and patience, it’s not as difficult as it seems.
The result is a delicious and savory treat that is perfect for any occasion, whether you’re enjoying it on its own or using it as an ingredient in your cooking.
The rich flavor and texture of this cured ham are sure to please your taste buds and leave a lasting impression.
So, why not take on the challenge and try making your own Jamon Serrano at home today!
If you’re looking for a simpler tapas to make for your weekend party, be sure to check out our recipe for shrimp crocquettes here.