Jamones

Jamon serrano from Spain

Although I quite like it, the only time my family really tends to have ham for dinner is during Easter. This year, we’re trying to be a little more conscious of our sodium intake, so I wanted to cut back without sacrificing tradition, and without having anyone feel deprived at what should be a thoroughly happy occasion.

I decided to go for extreme quality, not quantity and get some Iberico ham, aka jamon iberico. It’s even fun to say, like mimicking Michael Jackson.

It’s crazy expensive, but many say it’s the finest ham in the world. It comes from a specific breed of pig with shiny black hooves and black or grey coats, raised only the land on either side of the southeast border between Spain and Portugal.

Genetically, this pigs are somewhat like Wagyu cows, in the sense that their meat is heavily marbled with fat. The intensely creamy texture is further enhanced by the pigs’ diet. When they’re first born, they’re fed grain like barley and maize. Then they roam around and eat herbs, grass, and acorns from oak trees. The most expensive Iberico ham is known as bellota, and it comes from pigs who eat acorns exclusively for several months before slaughter.

Bellota is then cured in salt for up to three years. When a leg is finally served, it is carved by hand ceremoniously, and plated like the food of the gods it is — deeply purple and striped heavily with white fat. The acorn diet gives the meat a strong nutty flavour.

There’s no question that it’s expensive, but many say it’s worth the price as a small indulgence. Shamon indeed.
Jamon Serrano - Jamon iberico
In Vancouver, you can buy Iberico ham at Bosa Foods and Oyama in Granville Island, or taste it at Salt, Cioppino’s and Il Giardino. They’re also serving it at the Bearfoot Bistro, Caramba, and La Rua in Whistler.

Filed under: Jamon serrano recepies