It goes without saying that Serrano ham is part of our history and of the country's gastronomy. I would say that it is one of the essential elements in the context of gastronomic culture.
The cult of the pig
The pig in the time of the ancient Celts was considered an object of worship of which they even made sculptures! Besides being part of the diet of that time. In fact, the Celts had it as one of their most valued merchandise.
In Roman times, the pig continued to be part of a large number of dishes. The Romans were captivated by Iberian delicacies and reflected it on their dishes (with symbols and history of the pig), curious, right?
The Origin of Serrano ham
The juiciest and tastiest part of the pork is without a doubt the ham. So this part was reserved for the upper classes. Specialized cooks were dedicated to the production of sausages called "vicarius supra dinners", which they took from this highly prized part of the pig (leg or ham).
In Roman times an important trade in Serrano ham began. Such was its importance that even Roman coins were created in the shape of a ham tip.
The pig is an easy animal to feed (since it is omnivorous) and grows quickly. Therefore, during the Middle Ages and the Modern Age, meat and sausages from pigs continued to be consumed.
The massacre became, and still remains in Europe one of the biggest festivals in the rural world.
In the XNUMXth century, Serrano ham reached its splendor thanks to industrialization and the liberalization of European trade.
The art of curing Serrano ham
Curing is a process of preserving meat with salt. When food begins to decompose, bacteria and microorganisms enter it and end up destroying it. What happens when we salt them?
What salt does is dehydrate cells, preventing microorganisms from living. The art of salting food is a process that has continued for centuries.
Serrano ham is a meat rich in proteins, vitamins and minerals. It has a high nutritional value, and for this reason it has become one of the quintessential foods of Spanish cuisine.
The word "serrano" comes from "sierra", and refers to the place where hams were cured (which was in the mountains such as the Pyrenees or the Cantabrian mountain range). Cold, dry weather facilitates the healing process.
Ham is such a highly valued product that even Cervantes and Quevedo wrote about it, being inspired by its intense aroma and flavor.
I encourage you to try the hams of MadeinSpain.store as :
The 100% Iberian ham leg has an extraordinary texture and is truly exquisite for the palate. Likewise, it has a fine persistence, a bright appearance in the cut and a predominance of volatile aspects in its juiciness and aroma.
100% Iberian Acorn-fed Quality. The Maldonado Acorn-fed Iberian Ham, great reserve with a 42-month curing period. With an artisan production process always at the service of excellence. It is an award-winning ham in the most prestigious international competitions. It is characterized by a delicious, slightly sweet and very balanced flavor. With an excellent texture and a special aroma of authentic pure acorn ham.
A ham characterized by its intensity and friendly flavor with a smoky touch. Without a doubt, a touch that you like a lot, designed for your comfort and enjoyment. In this envelope you will find the best slices of pata negra ham cut with a knife by the best ham masters. An opportunity that you cannot miss.
AUTHOR: Ana Gómez, graduate in Chemistry, Biochemistry and WSET3 sommelier. CEO of Perfectanino.
