Jamon
Jamon is a pork ham that is a national delicacy in Spain. The traditional ham is made from the hind legs of a pig. There are two main types of this ham - Serrano and Iberico.
Serrano is made from simple varieties of mountain pork with white meat, and Iberico is an elite type of ham made from pigs that were fed only with acorns and their meat is more tasty and juicy. Both types differ in the way they are cooked. Also in the serrano ham the hoof is white, and in the Iberico ham it is black.
The history of the creation of the delicacy
Jamon is the epitome of the gastronomic history of Spain. For the first time this delicacy was prepared during the period of salt deficiency in Spain, when the only way to prepare meat was drying. The inhabitants of the Iberian Peninsula salted and smoked pig meat. At the same time, jamon began to be included in the main diet of Spanish warriors and conquerors.
The first mention of this ham dates back to the heyday of the Roman Empire, and the delicacy is also mentioned in the manuscripts of Diocletian. After the fall of the Roman Empire, jamon ceased to be a dish for the wealthy and appeared on the tables of ordinary people in Spain. In the 18th century in Spain, this ham was the main food of seafarers.
Currently, the best varieties of jamon are served in Spain, and they are the decoration of the festive table.
Calorie content of jamon
Jamon is a medium-calorie product that can be included in the dietary menu. The calorie content of jamon is 160 kcal, and it also contains 16 g of fat, 34 g of protein and 1 g of carbohydrates.
Useful properties of jamon
Jamon contains a large amount of vitamins A and E, fatty acids, which help normalize blood cholesterol levels and have a preventive effect against atherosclerosis.
This ham contains antioxidants and tyrosine, which promote cell regeneration, tighten skin and prevent aging. Regular consumption of this dry-cured meat is a good prevention of cardiovascular diseases, and also contributes to the youthfulness of the skin of the face and the good condition of blood vessels. Traditionally cooked ham contains minerals, sulfur, zinc, iron, potassium and magnesium.
Making the jamon
The taste and storage duration of the ham depends on the cooking process and adherence to the correctness of all stages. At the beginning, the ham is covered with salt in large quantities, and then dried for several months. Typically, the drying of jamon in Spain begins in early spring with a gradual increase in temperature.
After drying, the curing process takes place, as a result of which the meat acquires a pleasant aroma, juicy piquant taste and cured structure. The last process of ham ripening takes place in the cellars, where it acquires its unique taste.
To check the readiness of the delicacy, the Spaniards take a sample. They pierce the ham in several places with a fine needle to get the flavor and taste a small piece of meat.
The finished jamon is cut into thin slices with a special tool, and for the correct serving of the ham, special devices are used - jamonero. The serving of the delicacy for the festive table is accompanied by a special Spanish ritual.
Contraindications
Jamon is contraindicated for use in case of individual pork intolerance, and it should also be limited in the diet, subject to a strict dietary menu.
It is not recommended to eat large quantities of ham for people with hypertension, atherosclerosis and severe diseases of the digestive system.
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