Ham at home. Recipes for how to cook quickly

Being on a par with such delicacies as black caviar and truffles, Spanish jamon is considered a real gastronomic symbol of its country.

The word jamón simply means “ham”. But all over the world it is known as a unique dry-cured delicacy with a unique taste and aroma. Below we will tell you what kind of meat jamon is made from in Spain and where you can try it.

General principles of cooking

The history of the popular meat delicacy began more than 2 thousand years ago. There is a legend that the Spaniards first tasted jamon when they caught a drowning pig from a salty spring. Since then, cooks have been experimenting for a long time until they came up with snack recipes that were ideal in proportions and patterns. It is believed that the best basis for the treat is the meat of a pig that has been fed only on acorns. Usually only the hind legs are taken from the carcass. They get salty and lie around.

Jamon is prepared according to the following (approximately the same for all recipes) scheme:

• first, the desired part of the carcass is washed and freed from excess fat;
• then the pork is salted and left for several days so that excess moisture is removed from it;

• then the ham is cleared of salt, it is given the desired shape, and it begins to dry in a cool place and with stable humidity;
• the last stage is drying in a vertical position and redirection to the cellar.

General information

Jamón is a true symbol of Spain, along with bullfighting and flamenco. It is a culinary delicacy with an exquisite taste and spicy aroma - the same as truffles or black caviar. For its preparation, strictly maintained conditions, correctly selected temperature and humidity conditions play a huge role.

Manufacturers are confident that the most delicious and refined jamon can be obtained from a pig that ate exclusively acorns or grain.

That is why the meat of pigs living in the southwestern part of the Iberian Peninsula is used to produce the product. There are numerous pastures planted with centuries-old oak trees, so the main food of the animals is acorns. Pigs are kept in numbers of no more than 15 per hectare of pasture.

Spanish jamon is made from specially raised Spanish pigs.

This is done so that they lead the most active lifestyle and subcutaneous fat is evenly distributed throughout the carcass. In the production of this Spanish delicacy, the smallest details are taken into account - the timing of salting and drying of the meat product, its location on the shelf during aging. These factors have a direct impact on the taste and aroma of jamon.

The calorie content of jamon is 241 calories per 100 g of product. It contains a huge amount of oleic acid, which helps cleanse the blood and reduce cholesterol levels.

Classic recipe

Ham at home, recipes for which are published below, is most often prepared according to the classic recipe. In this case, pork ham becomes its basis. It is very important to choose high-quality fresh meat in order to end up with a tasty, tender product.

Ingredients

For the dish you need to take:

• pork ham (fresh) – 4.8-5 kg;
• sea ​​salt (uncrushed) – 9-10 g.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to deal with the meat. Rinse the ham thoroughly and dry it using plenty of paper towels.
2. When the meat is dry, you can place it in a container of suitable size. It is important that the ham fits completely into it, and there is still some space left. For example, a wooden trough with a dense bottom and walls (impervious to liquid) is well suited for this.
3. Sprinkle the top of the ham generously with sea salt. It should not be saved, because the bulk product will become the main preservative. Therefore, it is important that all the meat is completely covered with salty grains.
4. The prepared ham in a container can be sent to a cold, dark room for salting. This process will take 5 days. It is important to monitor the room temperature. Optimal – 3-5°. Humidity should be at least 80%. Good ventilation is required to prevent the meat from spoiling.
5. You will need to determine the salting time yourself. For every kilogram of meat it will take 25 hours.
6. When the ham has spent a sufficient amount of time in salt, it will need to be thoroughly rinsed with water. Afterwards, transfer to the freezer. In the cold, the jamon will ripen for approximately 90-150 days.
7. The next step is to remove the pork from the freezer and hang it vertically. Strong twine will allow you to do this. The meat will hang for another 90-150 days. It is very important that the room has excellent ventilation, humidity between 60-70% and a temperature between 15 and 18°.
8. Afterwards, the ham is moved to new conditions - a dark room in which the air temperature fluctuates between 6-9°. In such conditions, the meat will remain for approximately 1.5-2 years.

After a long period of aging, the jamon can be tasted. To determine its degree of readiness, there is a special needle.

Another Guinness record for ham

In 2021, the record for the number of jamon slices was broken. This time, 205 professional jamoneros gathered in Toledo to cut 500 kg. slices of jamon. The old record was 392kg. The event started at 11 am. As a result, by 13:00 more than 500 kg had been cut. jamona. 210 thighs were used. All visitors had to donate an amount of 2 euros or more in order to receive a plate of “record” jamon. All proceeds went to the Multiple Sclerosis Research Unit at the National Hospital for Paraplegics in Toledo and, in particular, to the Neuroimmune Restoration Project led by Dr. Diego Clemente

We also recommend reading our article about Paella , a traditional Spanish dish.

Spanish pork ham

Ham at home, the recipe for which can be found below in the article, is prepared using technology from famous Spanish chefs. This one is much more popular than the classic one, as it is much faster. The meat will not need to be aged for years. It will be enough to carefully monitor the air temperature in the room in which the pork is drying, and steadily increase it by 1° every day.

Ingredients

For the dish you need to take:

• pork ham (medium size) – 1 pc.;
• coarse salt.

The optimal amount of salt is quite easy to determine. You need to take 20 g of dry component for each kilogram of meat.

Step-by-step cooking process

The cooking process includes several stages:

1. First, the ham should be washed and dried. Then leave it in the air for several hours so that excess moisture dries out on the meat.
2. Next, you will need to rub the ham with salt. It should be processed from all sides, actively working with your hands.

3. After this, the meat is placed in a container and tightly covered with a lid. In this form it should last 6-7 hours.
4. In the next step, the salt is brushed off the pork with a stiff brush. The ham is securely fastened and hung in a well-ventilated room. In this form it will be aged for 5.5-6 months.

Then the foot should be removed for another 2 months in a cool place. For example, in the cellar or on the bottom shelf of the refrigerator.

Marks of Excellence

A pig that is to become a high-quality ham must have at least 75% black Iberian blood. They feed her on a special diet, so that by the time she is slaughtered she gains a strictly defined weight. The pig lives on the pasture throughout the “acorn season” - from October 15 to February 15. And he lives very freely: no more than fifteen animals are allowed per hectare. Pigs that meet all the specified requirements are slaughtered before March 31, and the remaining pigs will never be able to become super jamon. Cutting the carcass into hams and other parts that will later be used for sausage requires the skill of a sculptor. The ham should take on the “historical” V-shape. A piece of wool will certainly be left on it - this is a kind of sign of quality, evidence of the authenticity of the jamon from a black Iberian pig. Another sign, as we have already said, is a black hoof.

It will take many months for a fresh ham to become jamon. First of all, it must be properly salted. To do this, in the old fashioned way, layers of meat are sprinkled with layers of salt. How long it will take depends on the weight of the leg: previously, every kilogram took two days, now it takes one, so modern jamon is less salty (this is perhaps the only deviation from ancient traditions). Then the salt is washed off, and after a couple of days the future jamon is transferred to a room with a temperature of 3–6°C and high humidity - the meat becomes less and less moist and is salted more evenly. In the next chamber, the hams are already dried - the temperature there is gradually increased and the humidity is lowered.

Finally, the most crucial period begins - ripening. It is at this time that jamon acquires a unique taste and aroma. In special cellars, jamons, like good wines, wait in the wings. How long a jamon is destined to ripen depends not only on its weight, but also on the diet: a “mass” product ripens for about six months, high-quality “acorn” specimens – for a year or a year and a half (but sometimes more than three years).

It is interesting that two jamons from the meat of the same pig, strange as it may sound, can have different density and taste - this also depends on which side the pig usually lay on. On the side where she lay more often, it is drier. “At the exit” the jamon looks so bad that it’s even a pity to eat it. The Spaniards themselves love to hang ham in their kitchens. And in traditional Spanish jamonerias (this is at the same time a restaurant, a wine hall and a gastronomic store), pork ham is the basis of the menu and an integral part of the interior.

From pork knuckle

This recipe produces a dish that tastes like Italian prosciutto. This is a real delicacy that will decorate even the holiday table. The main thing is to thinly slice the treat when serving and place it beautifully on a plate.

Ingredients

For the dish you need to take:

• pork knuckle – 1 pc.;
• salt (fine sea salt).

Step-by-step cooking process

The cooking process includes several stages:

1. You will need to start the process by preparing the meat. The knuckle must be rinsed very thoroughly under running water. It is advisable to use a stiff brush.
2. Next, the pork should be thinly skinned. If desired, a cut is made on the meat for better salting. It shouldn't be too deep.
3. At the next stage, the pork is covered with fine salt. Even regular extra will do. If you use sea food, you need to remember that it is less salty. Therefore, when using it, the meat will turn out to be lightly salted - very tender.
4. The pork is then removed from the salt. The latter must be shaken off the pork. It is convenient to help yourself in the process with a soft brush.
5. All that remains is to hang the jamon to dry in a cool, dark place that is regularly well ventilated.

The treat will dry for at least 50 days. Next, you can check its readiness with a special needle.

What to do if mold appears

The appearance of mold on Spanish jamon is not a cause for alarm. It indicates that the product is completely natural and all stages of technology were strictly followed during its production.

Mold should not be cut with a knife or attempted to be scraped off. It is best to soak a small piece of cloth in olive oil and wipe the moldy areas. This is quite enough to prevent mold from appearing again.

The tasty and delicate product jamon is the real pride of Spain. The skills of its preparation, cutting and storage have been honed over centuries. Today, every person has the opportunity to please themselves and their loved ones with a meat delicacy, which, if properly stored, will preserve its taste and aroma for many months.

Article design: Oleg Lozinsky

Turkey

Ham at home turns out even tastier than store-bought. In addition to pork, you can also cook it from turkey. In this case, the treat will dry faster. The most successful turkey appetizer recipe is published below.

Ingredients

For the dish you need to take:

• turkey - drumstick approximately 2 kg;
• beet sugar – 2 tsp;
• ground black pepper – 2 tbsp. l.;
• cumin – 2 tbsp. l.;
• dry garlic – 3-3.5 tbsp. l.;
• coriander - 2.5-3 tbsp. l.;
• dried basil – 2.5-3 tbsp. l.;
• dry mustard - 3-3.5 tbsp. l.;
• sweet paprika - 2.5-3 tbsp. l.;
• salt.

For this recipe, be sure to choose coarse salt. The larger its granules, the better for a snack. If you only have a small product on hand, then you should moisten it with water, dry it and break it into pieces of suitable size.

Step-by-step cooking process

The cooking process includes several stages:

1. First, you will need to thoroughly rinse and dry the turkey drumstick. Then remove the skin.
2. At the next stage, the resulting workpiece is coated with spices on each side. To do this, mix all the spices stated in the recipe in a common bowl. The turkey should be rubbed very vigorously so that it does not turn out bland.
3. All that remains is to cover the bird with coarse salt. It is difficult to determine the recommended amount of dry ingredient in advance. The turkey should be covered with salt on all sides.
4. In this form, the drumstick is sent to the refrigerator for 70-75 hours. You cannot put it in a bag or film.
5. The next step is to shake off all the coarse salt from the bird. Then wrap the drumstick in clean gauze (1 or 2 layers) and hang it in the kitchen or on a glazed heated balcony. The meat should dry out in this form for about 7-10 days. Eventually it will harden. The optimal temperature is 22-27°, and humidity is 33-37%. The exact drying time will depend on the size of the turkey drumstick.

As a result, the snack turns out to be quite salty. If there is a need to minimize this effect, you can soak the finished drumstick in clean water. This process will take approximately 3-3.5 hours. Every half hour you will need to change the water to fresh one. Soaking the snack is allowed only if the bone in the shin is not damaged. And the finished turkey is blotted with paper napkins or towels.

Fly protection

An important point is the fight against flies. With warming, it is necessary to begin an active fight against these insects. You also need to protect the meat from touching. We recommend using a mosquito net with a minimum mesh size; you also need to prepare wire for making the frame.

Preparing a protective cocoon net for the ham

To make a shelter from a mosquito net and wire you will need a nylon thread and a needle for stitching. You must make a protective cap and put it on the meat piece, but it is advisable not to come into contact with the product.

Rotting may form in places of contact with meat, which will lead to spoilage of the entire finished product.

A mosquito net cocoon protects the product from flies, wasps and other insects

From lamb

You won't be able to cook lamb jamon quickly. This meat needs to be salted and dried for a long time. But the result is worth it. The result is a snack with a very bright, rich taste.

Ingredients

For the dish you need to take:

• leg of lamb – 1 pc. (approximately 2-2.5 kg);
• coarse salt – 2 kg;
• rosemary, thyme, garlic, basil (all dried) - 1.5 tbsp. l.;
• black pepper (ground) – 2-2.5 tsp.

For this recipe, you need to use enough salt to be able to put your foot in it and sprinkle it on all sides. The leg of lamb is taken from the hind leg.

Step-by-step cooking process

The cooking process includes several stages:

1. The hind leg of the ram must be thoroughly rinsed with running water and dried. Afterwards, use a sharp knife to remove films. It is imperative to cut off excess fat from the entire surface of the workpiece.

2. Mix all the spices in a small bowl. They are taken dried and ground in a mortar.
3. The resulting mixture needs to cover the entire prepared leg. During the process, you need to rub it very carefully so that the spices are absorbed into the meat and it does not turn out bland.
4. Pour all the coarse salt into a large container. The prepared leg is laid out on it and pressed down from all sides.
5. At the next stage, the workpiece is sent to the refrigerator. Often housewives do not have room in it for salting a leg of lamb. In this case, the meat can be placed on a cold balcony. The optimal temperature should be from 5 to 12° (heat). It will take 8 days for the lamb to be thoroughly salted.
6. During the process, the leg should be turned over a couple of times, each time actively kneading it with clean hands.
7. After 8 days you will need to clean the meat from coarse salt and spices. This should be done carefully. For example, it is convenient to use a brush for cleaning.
8. Afterwards, you can move your leg again (this time without the spicy coating) into a cool place. To do this, it is hung vertically in a cool, thoroughly ventilated room for 25-27 days. A balcony is well suited for this purpose (optimal temperature is from 5 to 12°C).

As soon as the leg begins to harden over the entire surface, you can try the snack. The jamon is pre-cut into pieces and served. It's delicious served on bread or added to a variety of cold appetizers.

Varieties

Spanish jamon, the meat of which is taken from special breeds of pigs, is produced by many producers, but 5 provinces are considered the recognized leaders - Granada, Teruel, Salamanca, Segovia and Huelbas. There are 2 main types of delicacy meat.

Despite the fact that their production technology is almost identical, they also have fundamental differences, which lie in the breed of pig, the conditions of their keeping and feeding rules.

For example:

• Serrano (jamón serrano) - jamon made from the meat of white pigs is considered cheaper.
• Iberico - (jamón ibérico) - is obtained from the meat of a rare and unique breed of black Iberian pig, belongs to the luxury category, and is very expensive.

Serrano comes from a white pig that is kept indoors and fed on forage. This variety of ham resembles raw meat and its distinguishing feature is the white hoof. It has several markings depending on the aging time - bodega (9-12 months), reserva (12-14 months), gran reserva (from 14 months)

Iberico is radically different from serrano; it has an unusual dark color with pronounced marble veins. The main distinguishing feature is the black hoof. The meat has a spicy, nutty taste. This delicacy is considered a luxury item and is served at the royal table. For export to other countries, the cheaper Serrano variety is used.

Chicken

Homemade jamon, the recipe for which will be useful to all lovers of natural meat snacks, is even prepared from chicken meat. This is the simplest and most budget option for such a treat. In addition, chicken is dried very quickly.

Ingredients

For the dish you need to take:

• chicken breast – 2 pcs.;
• cognac – 55-60 ml;
• salt – 230-250 g;
• spices.

Cognac must be chosen without flavorings or other additives. As for the spices, it is best to take sweet paprika, a mixture of ground colored peppers, and mustard seeds.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, chicken breasts need to be rinsed with ice water and lightly dried. Afterwards, cut into pieces, leaving only clean fillet without bones and skin. It is advisable that the meat does not fall apart and is a whole piece, otherwise very small portions of it will turn out to be over-salted.
2. At the next stage, salt is mixed with spices (paprika and mustard seeds). You can choose other aromatic sets to suit your taste, but it is advisable to leave mustard seeds in their composition, which perfectly complement the taste of dried chicken fillet.
3. Next, salt and spices are poured with cognac. The original recipe uses port wine, but it gives the appetizer a specific flavor. In general, you can choose any strong alcohol (even homemade limoncello will do).
4. Pour part of the salt mixture into the bottom of the container in which the chicken breast will be salted for a long time. The layer should be quite thick. Chicken fillet is placed on top of it.

5. Then the top of the bird is also covered with a mixture of salt and spices. You can lightly rub it into the meat with your hands.
6. All that remains is to put the chicken fillet in the refrigerator, covered, for 17-19 hours.
7. After the specified time, the bird will release juice, so it will need to be dried with paper towels.
8. Black pepper and paprika must be mixed thoroughly. Then coat the already salted chicken meat with these dry ingredients. In this form, it is left in the refrigerator for approximately 3-4 days.
9. The last step is to keep the bird in the pantry for 25 hours. If there is no such room in the house, the warmest place in the refrigerator will do - a shelf away from the freezer. There is no need to cover the chicken with gauze.

The finished appetizer can be cut into thin pieces, placed on a large dish and served.

Slicing and serving

In order to fully enjoy a work of Spanish culinary art, it must be properly cut and served. In Spain, cutting jamon is a difficult art to learn. This process is trusted only to specially trained people called cortadors.

For slicing, 2 knives are used - with a short and hard blade, a long and thin one, as well as a special jamoner stand on which the ham is placed.

The correct cutting is as follows: the leg is placed on a stand with the hoof up, after which the cortador, using a knife with a short blade, makes a light cut, cutting off the skin and fat, reaching the meat itself. Then, using a knife with a thin and long blade, the tender jamon is cut into transparent, delicate strips, the length of which is up to 7 cm.

There is always some fat left in the side parts of the strip. If all the thin strips have been cut off, the short-bladed knife is used again and the technician trims away any remaining meat from the ham. Most often, it is not served on the table, but is used to prepare various first and second courses.

At home, it is not possible to repeat all the subtleties and rules of Spanish cutting of the delicacy. Therefore, it is enough to try to cut it into as thin, almost transparent strips as possible. The meat that could not be cut into strips is also trimmed and used to prepare aromatic broths, soups and other dishes.

True gourmets advise combining spicy dry-cured jamon with sweet melon. This combination gives real pleasure from the bright, original salty-sweet taste. It is also recommended to eat jamon with cheeses, olives, tomatoes, eggplants, potatoes, zucchini, and Italian pasta.

If the jamon is served with a hot side dish, it must be placed on the dish 2-3 minutes before. before serving. Thanks to this, all products will be saturated with the unique aroma of Spanish jamon. Regarding drinks, strong cognacs, red wines, and beer are most suitable for meat delicacies.

Quick recipe

Often, cooks when preparing jamon are frightened by the duration of this process. To avoid aging your snack for months in the basement or attic, you just need to use a quick recipe.

Ingredients

For the dish you need to take:

• pork loin – 900-950 g;
• coarse salt – 2 kg;
• beet sugar – 1 kg;
• a mixture of spices (curry, colored peppers, dried basil, crumbled bay leaf) - to taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The washed pork loin must be thoroughly dried. Afterwards, add salt and granulated sugar.
2. The prepared meat is laid out in an enamel bowl, covered with a weight and left in this form for 70 hours in a cool place. For example, on the bottom shelf of the refrigerator. During the process, be sure to turn the meat several times a day so that it is salted evenly. Be sure to drain each time the liquid that appears, which the salt actively “pulls” out of the pork.
3. After the specified time, the meat is dried with paper towels, rubbed with spices, covered with gauze and secured with thick thread.

4. In this form, the pork needs to be hung on a hook and left for 4-5 days. It is advisable that she constantly be in the fresh air. For example, a balcony is good.
5. After the specified time has passed, you can try the jamon. But it is best to leave it hanging for about 1 month. Then an ordinary loin will have time to turn into a real delicacy.
6. The finished treat will be perfectly stored in a cool place (for more than a year). Its cuts can be treated with melted butter.

It is important to properly cut the prepared snack. It is best to do this with a very sharp, narrow and long knife. The thinnest slices are cut from the meat and are translucent.

Spicy jamon

The peculiarity of this recipe is the use of a large number of spices. The calorie content of the finished snack is approximately 242 kcal per 100 g.

And BZHU:

Ingredients

For the dish you need to take:

• pork loin – 2-2.2 kg;
• salt - half a kilo;
• beet sugar – 230-250 g;
• a mixture of herbs: savory, chopped bay leaf, coriander, basil, ground rosemary;
• table vinegar (6%) – ½ tbsp.

All spices are taken in a large pinch. Chopped bay leaf - 1 tsp, black pepper - 2 tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. The pork loin must be thoroughly washed, dried and rubbed with a mixture of all dry ingredients - salt, sugar, spices.
2. Next, the meat is placed in an enamel bowl, after which it is sprinkled with vinegar on all sides.
3. In this form, the pork should be kept cool for 70 hours. Be sure to weigh it down with a weight.
4. The meat must be turned daily. Total - 3 times for the entire period. This is necessary so that the pork is better salted. But you shouldn’t pierce it with sharp objects for the same purpose.
5. After each subsequent inversion, the resulting liquid should be drained. This way the salt draws moisture out of the meat.
6. When 70 hours have passed, you can remove the loin from the container, dry it with paper towels and rub it again with a mixture of spices, but without salt. After this, the meat is also wrapped in a layer of gauze, wrapped with strong thread and hung on a hook. Preferably on the balcony. In the summer, pork must be moved to the refrigerator for the entire hot period of the day, and returned to drying again at night.

The article discusses various recipes for preparing jamon at home.
The finished jamon can be removed and tasted.
It should be stored in a cool place, first wrapped in paper. Do not put snacks in bags or sealed containers.

How to eat Spanish jamon

It is not by chance that jamon is cut into the thinnest slices: during salting and drying, it becomes dense and harsh. For slicing, a special wooden stand is used - a jamonera.

Every year, championships are held in different countries of the world among cortadores - masters of cutting jamon. This is considered real art. And in 2021, an amazing world record was set in Spain: cortador Gregorio Perez cut 36 hams - 222 kilograms of jamon - in 40 hours of continuous work.

And now another interesting question: what do the Spaniards eat jamon with? It is most often served with olives, in addition to a glass of red wine or sherry. The second option is on bread rubbed with tomatoes and olive oil. And the taste of Spanish jamon helps to bring out the fruit - wrap a piece of melon in it and stick it on a skewer.

With aromatic herbs

Another option for preparing jamon also involves using an assortment of herbs. But they will already include curry. The latter affects not only the taste, but also makes the color of the snack more attractive.

Ingredients

For the dish you need to take:

• pork loin – 900-950 g;
• coarse salt – 2 kg;
• beet sugar – 900-950 g;
• spices - a mixture of colored ground peppers, basil, curry, dried garlic, oregano.

Step-by-step cooking process

The cooking process includes several stages:

1. The dried pork loin needs to be sprinkled on top with a mixture of salt and sugar.
2. Next, the meat must be placed under a load in an enamel container and kept for 3 days.
3. At the same time, turn the pork over every morning and drain the salty liquid that has been released.
4. Next, dry the piece with napkins, rub with a mixture of spices, wrap in gauze and hang on a balcony or in a well-ventilated attic for 4-5 days.

Then you can remove the treat and take a sample. But it’s best to leave it “to reach” for another 30 days. Then the jamon will be perfectly stored in the refrigerator for a year.

What is jamon served with?

At home, you can experiment with jamon, combining its taste with other foods. There are many videos presented on the YouTube channel, here is one of them:

My friend, who lives in Barcelona, ​​has this delicacy for breakfast and likes it with melon. It is cut into pieces, and then, as you wish, wrap it in slices of dried ham or put it on top, or simply put it in your mouth one at a time. It definitely won't taste bad. You can also add hard cheese here.

By the way, my friend cooks this jamon with his own hands, which is why it appears on the table so often.

Later, having visited the homeland of the delicacy, I learned that jamon with melon is one of the national dishes of the Spaniards. Also, dry-cured ham goes well with olives and various vegetables - eggplants, peppers, tomatoes and zucchini. It is served with dry red wine, beer and sherry. There are plenty of goodies in Spain)

The only advice is that you need to add ham to the dish shortly before it is completely ready; heating spoils its taste.

The leg as it is

With rosemary

Homemade jamon, the recipe for which is given below in the article, is prepared with the addition of rosemary. Vinegar is also used in the appetizer. It marinates the meat and significantly shortens the drying process.

Ingredients

For the dish you need to take:

• pork ham – 1 pc.;
• beet sugar – 100 g for every 1 kg of meat;
• coarse salt - 250 g per 1 kg of meat;
• black pepper – 2 tsp;
• coriander, rosemary – 1 tsp each;
• table vinegar (9%) – 50-55 ml.

Step-by-step cooking process

The cooking process includes several stages:

1. The ham must be rubbed on all sides with vinegar. Then let it dry.
2. Next, sugar is mixed with salt and spices. The meat is rubbed on all sides with these dry ingredients.
3. At the next stage, it is placed in a large container and pressed down with a load.
4. After 75 hours, you can remove the ham, dry it, wrap it in gauze and hang it in the fresh air for 5 days.

After all these stages, the snack is ready for sampling. You can cut it into thin transparent pieces and serve.

How much does a Spanish delicacy cost?

Dried ham is sold in supermarkets, butchers or markets. In Spain, the price of jamon directly depends on the type of meat and the manufacturer. For example, a slice of jamón serrano (200 g) in a chain supermarket costs from 2 €. On the market, a kilogram of jamón serrano can be bought for 8-9 €, jamón ibérico - for 25-30 €.

In butcher shops and jamonerias the price will be different. Ham is sold there in slices and whole hams. Sliced ​​jamón serrano (100 g) – about 4 €, jamón ibérico (80 g) – from 12 to 25 €. The price of 7 kg hams is 90-100 € (serrano) and 225-850 € (ibérico, depending on the variety).

The rarest and most expensive jamon, Manchado de Jabugo, is produced by Dehesa Maladúa. The approximate price of the “precious” delicacy is 4,100 € per ham.

Preparing jamon is a complex and labor-intensive process, which explains its high cost. But you won’t find a better souvenir in the country, because you will bring an authentic piece of Spain as a gift to your friends and family.

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Useful tips and tricks

There are several secrets that will help you prepare delicious jamon:

• the use of nitrite salt rather than ordinary salt allows not only to prevent the process of rotting meat, but also to preserve its appetizing shade;
• spices and salt must be rubbed into the product very intensively so that it does not turn out bland;
• the finished ham should reduce in size by approximately 30%;
• if the pork fat is white after drying, it means that the snack is prepared correctly and is not spoiled.

Today there are more than 15 successful recipes for making jamon at home. Among them are classic, as well as accelerated, spicy, from different parts of pork carcass, beef and poultry.

Where to try and buy jamon in Spain

Inexpensive varieties can be bought at an affordable price in any Spanish supermarket. But if you want to taste and only then make a purchase, go to a special restaurant - jamoneria.

In Barcelona, ​​go to Enrique Tomas (Carrer de Pelai, 18) - they sell Spanish jamon of all types and in any format: from small packages to a whole ham. In Madrid, visit the hundred-year-old jamoneria Lopez Pascual (Corredera Baja de San Pablo, 13) or Jamonera Castellana (Alonso Cano, 10) - they have a rich selection of meat delicacies and excellent Spanish wine.

Specialized establishments in Barcelona where you can buy Spanish jamon:

• Jamonarium (Passeig Sant Joan, 181) with different types of meat, accessories for cutting and storing, olives and oil. The price of a package of Serrano variety is 3.20-3.85 €.
• Casa Alfonso (Roger de Lluria, 6) – here you can have lunch and see with your own eyes how jamon is prepared in Spain.