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Famous Spanish “Jamon”

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msmiller36 View Drop Down
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    Posted: 17 April 2010 at 12:14

Hi I am new to this Grate food forum in my first post in this board I have grate information to share you about “jamon” its a kind of food .

Jamon is the cured leg of a pig of which there are many varieties the most famous being Jamon Serrano and the Jamon Iberico. The different classifications depend on the type of pig, what it is fed on and its location.

 

 

 

Jamon Iberico

 

 

The Iberian pig produces the most famous of the range of spanish cured hams. Only the meat that comes from an Iberian pig can be called Jamon Iberico or pata negra which means black leg.

Jamon Iberico is divided into three categories

 

  • Jamon Iberico de Bellota
  • Jamon Iberico de Recebo
  • Jamon Iberico

 

Jamon Iberico is the best quality and comes from free range pigs that live in the mountains and graze on bellotas the fruit of the holm oak tree.

 

Hope you like my first post enjoy reading, please post feedback also.

msmiller36
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2010 at 12:20
welcome, msmiller! we're glad that you joined and i must say that your first post if a great one!
 
i have done some reading on the jamon serrano and jamon iberco of spain, and i appreciate your adding some information on them! i would really love to try them someday!
 
look around the site and feel free to jump in on any conversation. if you have any questions, just ask!
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2010 at 16:12
Great information there, and welcome to the forum...I hope you enjoy yourself, and share many more posts with usThumbs Up.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2010 at 19:59
Hey msmiller, great post and thanks for sharing. Nothing better in my book than some jamon with manchego. What a way to start off your posting!
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solaryellow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote solaryellow Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2010 at 18:44
I have never had better tasting ham than what I had when I went to Spain for a few weeks. I am slowly gearing up to make the dive into dry cured meats and spanish Jamon is my end goal. How something sliced so thinly can produce so much flavor even when paired with strong goat cheese still fascinates me.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2010 at 03:26
You're going to give curing one a try Solar? Sounds great...you'll need quite a bit of patience I think. I haven't gotten any further than doing bacon at home, but oh! what a difference it makes.

Please keep us informed on your progress...and congrats on having the cajones to try itThumbs Up
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solaryellow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote solaryellow Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2010 at 14:03
Originally posted by Hoser Hoser wrote:

You're going to give curing one a try Solar? Sounds great...you'll need quite a bit of patience I think. I haven't gotten any further than doing bacon at home, but oh! what a difference it makes.

Please keep us informed on your progress...and congrats on having the cajones to try itThumbs Up

I sure am. It won't be any time soon but I love dry cured meats. I am hoping to have my climate controlled dry curing box finished before the end of this winter and then it will be game on. Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2010 at 02:21
I would be most interested in seeing the construction of that box. If at all possible could you post how you are building it and what's involved?
Go ahead...play with your food!
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solaryellow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote solaryellow Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2010 at 05:42
Certainly. My inspiration for this is http://makingsalume.blogspot.com/2009/03/getting-started.html

If you have spent any time on SMF, this build should be familiar. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2010 at 06:01
Outstanding! Yes, i used to be a regular at SMF, but not so much now. I love smoked meats, but wanted to expand my horizons a bit rather than just zone in on one. Thanks for the link!
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solaryellow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote solaryellow Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2010 at 13:50
I certainly understand that. Smile
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