Jamon Serrano

by: Dan Mandsel


The popularity of Jamon Serrano makes one wonder, why is this ham so well-loved by the Spaniards? There is nothing ordinary about the Jamon. As one of the favorite foods in all of Spain, this Spanish ham is treated as a national treasure by people from all walks of life. Spaniards cure it for at least one year to get the best flavor. Compared to the Italian prosciutto, the Jamon Serrano is firmer and more flavorful. Spaniards prefer to serve it with olive and cheese using their family recipes.
The Spanish ham has been around since anyone can remember and it has been their source of pride for years. Families in Spain have been rolling hams using in salts and then curing them on rafters for many generations. The results can only be savored eighteen months later when the ham is ready to be enjoyed. The Jamon is placed on special stands so that anyone within proximity can stop by, slice a paper-thin part, and get an instant snack. Usually, Spaniards prefer to eat the slice with menchego cheese.
Though it has been compared to the Italian prosciutto and the Virginia country hams, the Spanish people like to think that their Jamon Serrano is more special. This is because unlike the prosciutto which is merely cured for several months in lard, this ham has a lot less salt and fat while being more flavorful. In addition, it also cannot be compared to the Virginia ham which is first soaked and cooked.
In Spain, the Jamon Serrano more than just a delicacy, it is treated as a normal element in family dining. In addition, almost every café and tapas bar has their own version of this ham. The popularity of the Spanish ham becomes increasingly evident as the Christmas Season approaches. Countless Jamons are hanged from resident’s rafters. It also becomes available in different food stores across the country.
If you’ve never tried a Spanish ham before then you are definitely missing out. With one taste of the Jamon Serrano, you will find out why it is so popular. Treated in clean country air, this delicacy is transformed from an ordinary piece of meat into a rich and flavorful fare. The amount of time dedicated for curing also enables it to get rid of more fat and become firmer. Even paper-thin slices of this treat coupled with cheese and olives are enough to make most people forget the time it took for this food to become available.
While there is no real secret about how the Jamon Serrano is made. A lot of people believe that its unique flavor comes from its curing which replicates traditional methods. The Spanish tradition of curing is still being practiced in rural areas. Families slaughter their livestock during the early winter season to prepare for the forthcoming months. The Jamon Serrano is permitted to experience the changing temperature because it gives the ham a certain character and flavor that can only be perfected in the cool and clean Spanish country air.