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Jamón (Spanish:; pl.: jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. [1] [2] It is also regularly a component of tapas. [3] [4] Jamón is the Spanish word for 'ham'.
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula.
Ham, cheese, tortillas The quesadilla sincronizada ( Spanish pronunciation: [kesaˈðiʝa siŋkɾoniˈsaða] , "synchronized quesadilla") is a flour tortilla -based sandwich [ 1 ] made by placing ham, [ 2 ] vegetables (like tomatoes, onion, etc.) and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas. [ 3 ]
Serrano: a Spanish-style dry-cured ham that is sliced paper thin. Smithfield : is a deep-red aged country ham that must be physically cured using a specific process in Smithfield, Virginia.
Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie board, ham is a versatile meat that often makes an appearance as ...
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig. Historically, lacón has been mentioned in texts since at least the 17th century. Lacón galego from Galicia , Spain, have a protected geographical indication (PGI) status under European law.
Cut. Weight/lbs. Minutes/lb. Minimum Internal Temperature & Rest Time. HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 ...
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