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Famous Spanish “Jamon” |
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msmiller36
Scullery Servant Joined: 17 April 2010 Location: Maidenhead, Win Status: Offline Points: 1 |
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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 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. |
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msmiller36
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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!
ron
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Great information there, and welcome to the forum...I hope you enjoy yourself, and share many more posts with us.
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Go ahead...play with your food!
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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
Scullery Servant Joined: 15 October 2010 Location: NC Status: Offline Points: 9 |
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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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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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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 it |
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Go ahead...play with your food!
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solaryellow
Scullery Servant Joined: 15 October 2010 Location: NC Status: Offline Points: 9 |
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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.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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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?
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Go ahead...play with your food!
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solaryellow
Scullery Servant Joined: 15 October 2010 Location: NC Status: Offline Points: 9 |
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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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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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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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Go ahead...play with your food!
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solaryellow
Scullery Servant Joined: 15 October 2010 Location: NC Status: Offline Points: 9 |
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I certainly understand that.
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