3/1/2024 0 Comments Whole black forest ham"Some say jamón Iberico has the flavor of wild mushrooms and truffles, while other say it is rich, fragrant, intensely buttery, sweet and nutty with a barnyard-like gaminess," Weir says. The black-skinned Iberian pigs roam free range and feast on a diet of chestnuts, acorns, herbs, roots, and grasses. Jamón Iberico is named for the Iberian Peninsula in southwestern Spain bordering Portugal. He uses jamón Serrano in combination with other ingredients, wrapping dates with it, dicing it to use in croquettas, and even frying it into chips to accent dishes, something he would never do with jamón Iberico or jamón Iberico de bellota, which he says are more luxurious ingredients he serves those primarily with cheese and bread. Washed and hung to dry for about six months, it is then moved to a cool dry location for six to 18 months." Mat Schuster, chef and co-owner of Canela, a Spanish restaurant in San Francisco, is a frequent visitor to Spain where he says there are hundreds of different types ham. She describes it as having "a deep ham flavor, nutty, woody, intense, more gamy, and saltier in flavor than prosciutto and redder in color." What's more, Weir adds that "the hams are trimmed and cleaned, stacked in salt for two weeks which draws away the moisture and preserves the meat so it doesn't spoil. According to Weir, jamón Serrano is made from the Landrace or Duroc breed of white pig which feeds on cereal grains. Jamón Serrano is a cured country ham made from conventional pork and accounts for 90 percent of Spanish ham production. In the U.S., the most commonly available Spanish are jamón Serrano, jamón Iberico, and jamón Iberico de Bellota. Aged for 12 months, it melts on the tongue immediately with a soft, rich, velvety texture." It's aptly named, says Weir, because it is made outside the town of Parma in the foothills of the Apennines. This smooth, delicate ham has a nutty flavor as a result of a diet of chestnuts. The taste is sweet on the palate with a perfect balance of saltiness. When cut into thin slices, it's pink in color and moist, with pure white fat around the edges and good marbling. According to Weir, " Prosciutto di Parma earned its name and protected status from being raised in central and northern Italy where the pigs are fattened partly on the whey of Parmigiano Reggiano. are prosciutto di Parma and prosciutto San Daniele. While practically every region of Italy has its own prosciutto, the two most commonly found in the U.S. Prosciutto just means ham in Italian, but in the rest of the world it's used to describe prosciutto crudo, or uncooked, dry cured ham from the hind leg of the pig. The most well-known ham from Italy is prosciutto.
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