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Youll see it in supermarkets on bar menus and eat it as a snack or on a sandwich. It is best to eat Consorcio Serrano Ham on its own although it is usually accompanied by bread cheese fruit fish vegetables etc.
Choose good-quality from a traceable source such as the mild-flavoured Jamón de Teruel from the mountainous Aragon region.
How to eat jamon serrano. It is best to eat Consorcio Serrano Ham on its own although it is usually accompanied by bread cheese fruit fish vegetables etc. Because of its intense flavour it easily combines with any other product or with a wide range of personal touches according to the personal tastes of each diner. Jamon Serrano is a flavorful natural ham cured in the country air.
This extended curing transforms the ham imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto. You can serve it sliced paper-thin with cheese and olives or use it to flavor your favorite Spanish recipes.
Cut some potatoes into thirds while keeping them together cut the opposite side roughly 1cm apart to make your chips. Part boil in salt water and olive oil. Once the water is drained toss the chips in melted butter and sprinkle with salt.
Put them in the oven until crispy. Jamón serrano is the name of the most common type of Spanish ham. In fact it makes up 93 of all ham production in Spain.
Youll see it in supermarkets on bar menus and eat it as a snack or on a sandwich. Its simple and tasty but its the least special kind of ham. If this is the only ham you eat while youre in Spain youve done yourself a disservice.
1 Always serve at room temperature. The jamón is rich in unsaturated fat and at room temperature the meat is primed to melt on your tongue. 2 Always serve very thin slices.
Jamon serrano literally translates as ham from the sierra or mountain range and it is an aged ham that has been popular for millennia. Every jamon serrano is covered with sea salt for around 20 hours then it is rinsed before being hung to dry in the cool mountain air for up to 15 months. During this curing time the ham sheds up to 40 percent of its weight as the fat melts away and chemical changes mean that salty.
Serrano thinly sliced is nice on a picnic with crusty white bread a green salad or spread out on a plate sprinkled with cut FLAT leaf parsley the curly sort has 110 the flavor. And after one has poured themselves a glass of cava lightly squeeze a few drops of lemon juice over the serrano and parsley. Finger esting and hot weather compulsory.
Spanish ham jamón ibérico and jamón serrano is a true delicacy and Devour Tours co-founder Lauren Aloise shares her insight on the best of the bestjamón. Just remove the rind and fat covering the part you want to eat but always keep the overall fat layer. At no time will the rest of the fat from the Serrano ham be cleaned and discarded in.
Serrano is sometimes saltier and can have a bit of a deeper red color than prosciutto but aside from that and despite what proud Spaniards will tell you its curation market price and end product are all pretty similar to prosciutto. Chowhounds Serrano Ham and Membrillo Crostini. Redondo Iglesias Jamon Serrano 1360 on Amazon Aged 15 months this Spanish ham is a must on any.
Jamón serrano meaning from the mountain range is more commonly produced and eaten throughout Spain but its no less delicious. Choose good-quality from a traceable source such as the mild-flavoured Jamón de Teruel from the mountainous Aragon region. In the UK youll find the good stuff in quality Spanish delis including Brindisas Borough Market shop.
Whole Jamón 15 per kilo. How to Eat Pair it with WineSherry. Jamón Ibérico is the most typical tapa of Spain.
It is also one of the most expensive so its a real treat. Almost always sliced in the bar in front of you expect to pay 22 for a ración plateful. In which I unbox the ham and its stand which requires assembly.
I bought this ham because it is a decent substitute for prosciutto which I like to use as a. From pure Iberico pigs fed on a diet of acorns during the Montanera and granted DO status. These hams are aged for at least three years before being released and.