| Even during the days of the Roman Empire, | | | | from the Iberian Wild Boar, these animals live a |
| Jamon Serrano, or Mountain Ham, was considered | | | | life of luxury before making the ultimate sacrifice, |
| a delicacy and its popularity hasn't diminished in | | | | usually at about two years of age, which is much |
| these times of fast food. The preparation of this | | | | later than their white cousins. Foraging in around |
| dry-cured, Spanish ham is anything but fast, but | | | | five acres of specially maintained forests named |
| it's well worth waiting for. | | | | 'La Dehesa', and eating fifteen to twenty pounds |
| The process begins when a leg from the | | | | of bellotas (acorns) daily, the pigs can add four |
| Landrace White Pig is rolled in sea salt and hung to | | | | kilos of weight each day. The exercise they take |
| cure through the changing seasons. No cooking is | | | | whilst foraging for the acorns is considered a |
| involved; the leg is simply left for a year to | | | | major flavour-adding factor. The animals sleep and |
| eighteen months in the mountain air, to acquire | | | | eat in open during their entire lives. |
| that distinct flavour we associate with Jamon | | | | These hams are hung for two to four years |
| Serrano. This type of extended curing renders | | | | before being deemed ready, and each ham is in |
| the ham less fatty that than its Italian | | | | big demand. Some producers have waiting lists |
| counterpart, Prosciutto. The skilled Ham Master will | | | | that extend to several years, and some much |
| declare the ham ready after inserting a splinter of | | | | sought after legs are auctioned, fetching huge |
| cow bone into the leg, then sniffing it before | | | | sums. The fact is that a good producer cannot |
| giving the go ahead for the ham to be taken | | | | supply enough hams to meet demand. During the |
| down. The ham is cut paper thin from the leg | | | | hanging period, a ham will lose 20 to 40 percent |
| which is mounted on a special stand, and often | | | | of its weight and convert a good proportion of |
| served with Manchego cheese or olives. | | | | the remaining fat into good-cholesterol fat, but |
| Jamon Serrano is eaten by Spaniards on a daily | | | | this process only applies to the acorn fed animals. |
| basis and is available in every bar and restaurant, | | | | This rich, nutty flavoured meat is also sliced paper |
| but in the lead up to Christmas, supermarkets | | | | thin before serving. |
| have hundreds hanging from their shelves. The | | | | Hind legs are normally used for Serrano and |
| price varies dramatically along with the age of the | | | | Iberico hams, but it is possible to purchased a |
| ham. It would be difficult to find a Spaniard who | | | | foreleg, or paletilla. Apart from the price, the |
| doesn't like Mountain Cured Ham. | | | | difference is that the paletilla is smaller and fattier |
| Whilst the white pigs that supply the ham for | | | | than a hind leg, but is cured in the same manner |
| Serrano can be fed with commercial feed, the | | | | and can have a tremendous flavour. If you're on |
| story is different for the Pata-Negra Iberico pigs | | | | a tight budget, ask for a paletilla. |
| that are the source of Jamon Iberico. Descended | | | | |