| Savoring
Serrano Ham
 When
Dorothy Parker said, "Eternity is a ham and two people,"
she must not have had Serrano hams in mind because these babies
go fast. Lean, delicious, and high in protein—Serrano hams
are ready to be thinly sliced and enjoyed as appetizers and in many
recipes. A small dish of these intensely flavored ham shavings just
begs for a glass of beer or wine and thus, is one of the most popular
items in restaurants and bars wherever tapas are served.
These hams aren’t from just any porkers; they’re from
a particular breed of white pigs that are fed on a special diet
of acorns, which gives the meat its characteristic flavor. Through
the process of salting and drying, they become a stable meat product
with a long shelf life. Serrano ham is traditionally produced in
mountainous regions where the cool conditions, clean air and moisture
levels are perfect for the curing process.
Serrano is another Spanish word for "sierra", or mountains.
Because of its outstanding quality, jámon Serrano is one
of the brightest stars of Spanish gastronomy—immensely popular
throughout the country, and appreciated for its distinctive flavor
throughout the world.
There are many examples of cured hams in Europe but the difference
between jámon Serrano and others, such as prosciutto di Parma
(Italian Parma), is that it has a lower moisture content leading
to a much firmer product with a stronger, fuller flavor. The difference
between jámon Serrano and the other Spanish variety, jámon
Iberico, is the breed of pigs used.
It only takes salt and air to cure ham, but the technical challenges
in attaining a quality ham are considerably more difficult. In the
past, the curing process took many months from the start of winter
until the early summer months. Modern processes now use drying rooms
where the climate can be controlled and a cleaner, more hygienic
environment assured. Salt dries out the ham and over time the balance
between salt, external temperatures, fat and moisture loss preserve
the meat into ham. The whole process from start to finish takes
about nine months, though can range from six to eighteen months
depending on variety. During this time the meat will lose about
a third of its total weight.
When
it comes to flavor and consistency, Serrano ham has to be tasted
like a fine wine to be fully assessed. Like prosciutto DI Parma,
Serrano is chewy, dried but slightly moist, and bursting with intense
but mellowed pork flavor. It is not smoked, and unlike Parma ham,
is not larded before drying. The ham’s roughly 10% fat content
prevents it from drying out too quickly or too slowly during the
curing process and provides moisture and tenderness in the final
product. It is in the fat molecules that all the intense, but mellow-aged
taste develops. This strong, yet delicate taste pairs best with
plain food, such as bread or salad and is a favorite late night
bar snack, along with a pint of beer or a glass of red wine.
Serrano ham provides excellent nutrition, with a very high protein
content of about 34 grams per 100 grams and a reasonably low fat
content of around 10%. In addition, the fat contains linoleic acid,
the same powerful antioxidant found in olive oil.
A full ham, stored in a cool, dry place or refrigerator, will last
for months. Using a sharp carving knife, portions can be shaved
off as needed and enjoyed at any time
.
For ideas on ways to use Serrano ham in recipes and tapas, check
out these great resources:
Foods
and Wines of Spain, by Penelope Casas (Random House,
1982)
New
Tapas: Today's Best Bar Food from Spain, by Fiona Dunlop
(Laurel Glen, 2002)
Tapas
Fantasticas: Appetizers with a Spanish Flair, by Bob
Simmons and Coleen Simmons (Bristol Pub Enterprises, 1999)
¡Bueno apetito! |
