Buy property to immigrate to Spain and pay attention to Spanish lifestyle etiquette: Among the various culinary achievements revered by the Spanish, Spanish ham is undoubtedly one of the most enchanting! Although it may not be as ubiquitous as paella or tapas (I personally believe this is simply because it is too expensive…), anyone who has tasted it will immediately be captivated by the exquisite flavor of Spanish ham!
This small slice of ham, red and white, as thin as a cicada's wing, is truly the pinnacle of meat flavor, with a wonderful stimulation to the taste buds—salty, sweet, fresh, and fragrant, leaving an endless aftertaste when chewed slowly. Perhaps it is because the transformation from a small pig to a mature ham takes a long time, so when it is raised to become a qualified Spanish ham, the best way to enjoy it is to have an experienced carver slice it fresh with a special long knife. High-quality ham does not require a knife and fork; eating it with your hands is actually a form of etiquette.
Spanish ham has a long history, dating back to the Roman Empire. Today in Spain, it can be found in almost any restaurant and tavern, and large supermarkets and markets sell whole or vacuum-packed sliced ham. Many Spaniards are quite casual about other foods, but they are very particular about ham, with some people unable to go a meal without it.
The black-footed pig is a unique breed found in the Andalusia region of the Iberian Peninsula in Spain, originating from wild boars. It naturally has slender and long limbs, and due to being raised in a free-range environment, the proportion of muscle to fat is just right, making it one of the most well-proportioned and precious "beauties" in the pig world. Beauty appreciation:
Iberian ham is classified into different grades based on the different growth environments and breeding methods of the pig breed. Pigs raised in feedlots are called Jamón Ibérico de cebo, while those raised in free-range with feed are called Jamón Ibérico de campo. Pigs that are free-range and fed grains and acorns but do not meet the legal standards for labeling as acorn ham are called Jamón Ibérico de recebo. Pigs that are free-range and fed grains and acorns, and allowed to eat acorns freely during the acorn ripening season (from October to January), with each pig having at least half a hectare of oak forest, and during this period, their weight increases from 80-105 kg to 150-180 kg, are called Jamón Ibérico de bellota.
The flavor of acorns from the same region also varies, and like wine, it is also concerned with vintage, so the taste can differ. Have foodie friends recognized these names? When stocking up for yourself, don’t be confused by the English packaging!
The delicious and unique aroma of Spanish ham is attributed to its dry curing process. Chinese ham is processed using smoking and roasting, while Spanish ham uses only salt. The raw pig leg is cured with sea salt at low temperatures, then sent to a storage cellar for dehydration and air-drying to mature. A regular ham requires a maturation period of 24 months, and sometimes it can mature for 30 months, 40 months, or even longer, which aligns with the saying, "Good things belong to those who wait patiently." The longer the maturation time, the richer the flavor. The exterior of Iberian ham may give the impression of being dry, but once sliced, it releases an overwhelming aroma. The meat is a rosy red, surrounded by a light pink fat that resembles clouds, while the fibers between the muscles are intricately woven like a marble pattern. The appearance of top-quality products resembles that of a work of art. After the low-temperature maturation phase is completed, a perfect ham must undergo testing by inspectors before it can be marketed. A long needle made from bone or animal horn is inserted into specific areas, and the aroma on the needle is used to determine if the ham is ready for packaging. Finally, it is sliced and served. Do not think that slicing ham is a trivial matter; it is indeed a significant task. Machine-sliced ham is of inferior quality; a good carver must have a set of specialized tools to slice it extremely thin, almost transparent, with each slice being uniform in size. When eating, it should be pinched with the fingers and chewed slowly to savor its lingering and rich aroma in the mouth.
The health benefits of top-quality ham come from nature. Because they are free-range, they contain 50% more protein than regular pork, and the fat they contain is oleic acid, equivalent to the "good fat" found in olive oil. Therefore, dear friends who love this heavenly gift of Spanish ham, as long as you are wealthy enough, feel free to indulge, but... can you call me when you do!!