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In Spain, the term jamón serrano is sometimes used to avoid confusions. Spanish dry-cured ham comes in a wide range of prices and qualities; as of 2019, typical prices ranged from €5.00 to €75.00 per kilogram, depending on a number of points, such as length of curing time, breed of pig, or type of animal feeding.
Platter of jamón ibérico with beer and pan con tomate. According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork ...
The two famous types of Italian prosciutto crudo are: prosciutto crudo di Parma, from Parma, and prosciutto crudo di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. [19] Prosciutto di Parma has a slightly nutty flavour from the Parmesan whey that is sometimes added to the pigs' diet.
Elenski but is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. [3] [4] The meat has a specific taste and can be preserved for several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located.
For example, Jinhua ham takes approximately 8 to 10 months to complete, [9] jamón serrano cures in 9–12 months, prosciutto di Parma takes more than 12 months, and Iberian ham can take up to 2 years to reach the desired flavor characteristics. [10] Many dry-cured hams, such as prosciutto, are eaten without being cooked. [11]
Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto. [2] [4] The term is mostly used in the United Kingdom and Ireland; other dialects of English largely make no distinction between gammon and ham.
Recommended bottles. When seeking out a bottle for mulled wine, choose something youthful, medium- to full-bodied, and characterized by pronounced fruit-forward flavors and soft tannins.
Jamón serrano: everywhere ham a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo. Lacón Gallego: Galicia: ham a dried ham Lechazo: Valladolid (Castilla y León) meat a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado ...
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