September's product of the month is the very versatile, and very tasty- Jamon Serrano. This traditionally produced Spanish ham is much loved throughout the country, and indeed, the world. It keeps alive the age old rituals such as the slaughtering and curing processes (which can take up to 18 months) of these specially reared pigs. This country ham is a source of great pride among Spaniards.
The secret (i've heard) to a good Jamon joint lies in its curing. Traditionally in the rural areas of Spain, family and friends gather to slaughter their livestock in preparation for the winter months.
After being placed in salt briefly, the selected joints are hung. As the seasons continue to progress, changes in temperature affect the curing process. It’s only when an experienced butcher inserts a splinter of cow bone into the meat and sniffs it, that anyone knows it’s ready.
A lengthly process, but i'm sure you'll agree, well worth the wait. Great to use for an impressive Antipasti platter, or in cooking in place of ham or bacon, for something a little more sophisticated.
The secret (i've heard) to a good Jamon joint lies in its curing. Traditionally in the rural areas of Spain, family and friends gather to slaughter their livestock in preparation for the winter months.
After being placed in salt briefly, the selected joints are hung. As the seasons continue to progress, changes in temperature affect the curing process. It’s only when an experienced butcher inserts a splinter of cow bone into the meat and sniffs it, that anyone knows it’s ready.
A lengthly process, but i'm sure you'll agree, well worth the wait. Great to use for an impressive Antipasti platter, or in cooking in place of ham or bacon, for something a little more sophisticated.
Posts
Gooseberries
No comments:
Post a Comment