Learning the Different Styles of Spanish Cured Hams According to Grupo Mayan Chefs
The Spaniards are huge fans of the cured ham and have been able to establish many different varieties of their own to add to their national cuisine. The methods they use to cure their hams, say the Grupo Mayan experts, is very similar to that of the Italians and are often considered as good if not better than that of the Italians.
Most people have no idea that the Spaniards have different types of cured ham and if you are one of those people, pay attention because you do not know what you are missing out on.
The most common variety of ham consumption in Spain, according to the Grupo Mayan expert chefs, is the Jamon Serrano. The process in which these hams are cured is very intricate but well worth all of the effort and time. First, the hams are cleaned and trimmed and then stacked in sea salt for a 2-week process of preservation. After the 2-week period, these hams are then washed off and hung up to dry for a period of no less than 6 months and they are dried in sheds that are a higher elevation and this is where the serrano part comes in because this is the final stage of curing the ham.
Sometimes this process can take as long as a year and a half, say the Grupo Mayan experts, and it all depends on the judgement of a seasoned curer specialist considers the ham to be ready. The way they test the readiness of the ham is by putting a splintered sharp end of a cow bone into the center of the ham and pulling it out and smelling it.
Connoisseurs, say the Grupo Mayan experts, will look for the varieties of Pata Negra that are made from free range fed pigs that are predominantly raised on acorns. The different varieties definitely are based on where the pig is raised and the way it is fed but each distinct type has its own flavor so this is where the best is considered subjective.