Spanish ham. A product that many consider distinctive from the country. The gastronomy of many areas of the peninsula adds this succulent delicacy to its lines and menus. Because who doesn't like ham? Today we will talk about the best spanish hams of the entire peninsula, along with the characteristics that make this piece one of the most valued in the cattle raising Spanish. We tell you!
The origin of Spanish ham
This Iberian delicacy is so popular that it even has a own legend, located in the old spanish dehesas. These fields were very different from what we know now, more like forests than vast grasslands. The story goes that, during a regular journey, some herdsmen drowned a pig. When they decided to roast it for eat it, they were surprised at the delicious taste of the legs. After experimenting for days, they saw that the ham preserved without losing its flavour, and thus cured ham was born.
Although this legend is part of the journey and history of the jspanish amones and Iberian. The first references to meat salting and the conservation and production of Serrano ham tie from Roman times. In fact, when the Roman outposts reached the peninsula, the Iberians were already trading with hams and sausages. This arose thanks to the ease of transport and conservation that hams offered to nomadic life.
Thanks to the observant nature of the Romans, they discovered their qualities when conquering the peninsula. In addition, they were the ones who began to use it in more gastronomic fields. The techniques of salty y conservation were also contributed by them. Although all the parts of the pig were used, the Iberian ham was a delicacy reserved for the elite.
The best Spanish Hams today
It's hard establish a single type of ham as the best of all. That is why we are going to talk to you about the winners best hams of 2021. This way you will know which are the most succulent ham options. In addition, you will always have at hand a list with perfect options to accompany a party, wine tasting or any plan that comes to mind.
The first of all is a Arturo Sanchez Ham, fed exclusively on acorns for two montaneras. The pig was reared for two years in freedom in a pasture with more than 3 hectares per pig. Almost 5 years of sweating in the Guijuelo dryer complete the process of creating this piece.
The next on our list is the Jamón de Hams Blázquez. Another pig fed on acorns in various Andalusian, Extremaduran and Salamancan meadows designed to give the animal freedom and that its flavor is the best in the country. After 5 years of curing, the result is almost streak-free meat with a sweet spot to smell and taste.
We continue with the Iberian acorn. In this case we have the Aleppo Ham, from Portuguese Lampiño lineage pigs. Cured for 46 months, it is a ham with an abundant grain that accompanies a very characteristic dried fruit aftertaste.
More and more Spanish Hams
Castro and Gonzalez they show us a grass-fed ham, acorns and cereals. The pigs in their herds are born in freedom and come from their own cabin. They spend 15 years roaming the grass freely and, when they go through the curing process, they take 12 months to dry in Guijuelo and 36 more months in the Sierra de Huelva.
We continue with another acclaimed acorn-fed ham. With more than 48 months of curing, the hams from COVAP they are one of the juiciest variants on this list. Its soft and intense flavor at the same time are accompanied by a pink color populated with white veins that enhance its flavor without being too strong.
Finally, we will close this list with the Award 2020 food from spain Ministry of Food to the best Bellota ham on the peninsula. Juan Manuel Hernández's Spanish Hams make a difference with their prodigious mix of flavour, smell and appearance, making this variety one of the most interesting of all.
What do you think? Our mouths are watering just by imagining a piece of any of these hams.
