Jamón

Jamón represents pork gammon which is a national delicacy in Spain. Traditional Хамон представляет собой свиной окорок jamón is cooked from hind legs of a pig. There are two main types of this gammon – Serrano and иберико.

Serrano is trained from simple grades of mountain pork with light meat, and иберико is an elite type of jamón from pigs who were fattened only by acorns both their meat more tasty and juicy. Both look differ on a way of preparation. Also in Serrano's gammon a hoof white, and in gammon иберико it black color.

History of creation of a delicacy

Jamón is an embodiment of gastronomic history of Spain. For the first time this delicacy was prepared in the period of deficit of salt in Spain when jerking was the only way of preparation of meat. Inhabitants of the Iberian Peninsula salted and smoked meat of pigs. At the same time jamón began to enter basic diet of the Spanish soldiers and conquerors.

The first references of this gammon are dated blossoming of the Roman Empire, and also the delicacy is mentioned in Diokletian's manuscripts. After fall of the Roman Empire jamón stopped being a dish for rich segments of the population and appeared on tables of simple residents of Spain. In the 18th century in Spain this gammon was the main food of seafarers.

Now the best grades of jamón give in Spain, and they are decoration of a holiday table.

Jamón caloric content

Jamón is a product of average caloric content which can be a part of the dietary menu. Caloric content of jamón makes 160 kcal, and also it contains 16 g of fats, 34 g of proteins and 1 g of carbohydrates.

Useful properties of jamón

Jamón contains a large amount of vitamin A and E, fatty acids which contribute to normalization of level of cholesterol in blood and possess preventive action against atherosclerosis.

This gammon contains antioxidants and tyrosine which promote cell regeneration, tighten skin and interfere with aging. The regular use of this dry-cured meat is good prevention of cardiovascular diseases, and also promotes youth of face skin and good shape of vessels. Minerals, sulfur, zinc, iron, potassium and magnesium are a part of traditionally made jamón.

Preparation of jamón

Taste and storage period of jamón depends on process of preparation and respect for correctness of all stages. At the beginning of barkings fill up with salt in a large number, and then dry within several months. Usually drying of jamón in Spain begins in the early spring with gradual increase in temperature.

After drying Хамон в кулинарии there takes place process of jerking as a result of which meat develops pleasant aroma, a rich juicy taste and dried structure. In cellars there takes place the last process of ripening of gammon where he develops the unique taste.

To check readiness of a delicacy Spaniards take sample. They puncture jamón in several places with a fine needle to feel aroma and to taste a small slice of meat.

Ready jamón is cut on thin slices the special tool, and for the correct laying of gammon special devices – хамонеро are used. Giving of a delicacy to a holiday table is followed by a special Spanish ritual.

Contraindications

Jamón is contraindicated to the use at individual intolerance of pork, and also it should be limited in a diet at observance of the tough dietary menu.

Do not recommend to eat jamón in a large number to people with a hypertension, atherosclerosis and a serious illness of the alimentary system.

Whether you know that:

The stomach of the person not bad copes with foreign objects and without medical intervention. It is known that the gastric juice is capable to dissolve even coins.

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