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HAM
FACTS
Curing
process
Serrano
and Iberico hams contain less moisture than their French cousins
and the Italian Parma ham, in fact a ham loses around 40 percent
of its pre-cured weight during the curing process. This process
can be as long as three years for Iberico hams and no less than
twelve months for the Serrano ham.
So
how is the ham cured?
The leg is cleaned and trimmed before being stacked in sal
gordo - a full grain sea salt. The length of time the hams
remain in the salt depends on weight. Usually it is between
ten and fourteen days. The hams are then removed from the salt
and washed before being hung. Traditionaly knotted rope is used
to hang the hams. The conditions are very cool and dry and over
time this is when the hams develop their distict flavour and
aroma.
All
of Orce Serrano hams are tested for maturity. This involves
puncturing the ham with a long thin bone. The aroma indicates
the hams maturity (very similar to judging a fine cheese)
Jamon
and Paleta
The
weight of a Serrano ham typically depends on the animals age,
the larger and heavier the ham the more likely that it has come
from an older animal. This in no way affects the quality of
the hams. Towards the end of the feeding regime the pigs are
fed on a low protein diet, this helps develop the texture of
the meat.
An
average hind leg will weigh approximately 7.5 kg - this is the
Jamon the front shoulder, Paleta is smaller and typically
weighs around 4.5 kg to 5 kg.
Nutritional
facts
Serrano
ham is easily digestible and contains high levels of acidic
and unsaturated fats which help regulate cholesterol levels.
It is an ideal food for a balanced healthy diet due to nutritional
properties. Each ham contains vitamins B1 and B2, iron, phosphorus
and proteins.
Other
ham facts
1,000
grams of Serrano or Iberico will give you up to 100 wafer thin
slices, this is why the jamonera or ham knife is so vital
to the slicing of your ham. The thin flexible blade is specifically
designed for the purpose.
Is
Spanish ham the same as Italian "Parma" ham?
No, Serrano ham tends to have a more intense flavour due to
the curing methods. It is forbidden to add anything to the Serrano
ham except salt and as a result it has a different texture,
flavour and aroma.
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