Black pig. Jamon as a visiting card of gastronomic Spain: from history to the best brands Pig for jamon

Today, farm owners raise pigs for a variety of purposes. Someone just wants to feed the family with natural homemade meat. Someone gets a considerable income from the sale of pork and piglets for divorce. At the same time, if not so long ago the number of breeds bred in the domestic open spaces reached 5-6, then today their diversity has increased to several tens. And a black pig is of particular interest to breeders.

Common breeds of black pigs

Such an unusual color differs not one specific, but several diverse breeds at once. Each of them implies its own characteristics of constitution, behavior, subtleties of care and value for the breeder. Moreover, of all the existing varieties of such a pig, there are several breeds that are especially in demand among farmers.

Vietnamese

The Vietnamese bellied pig was introduced to Europe at the end of the 20th century. Her homeland is Southeast Asia. The animal immediately became popular with a domestic breeder due to its calm disposition, high productivity and a number of other positive features.

The appearance of such a pig is quite characteristic. Its weight reaches an average of 70-80 kg, although with excessive nutrition and a long period of maintenance it can reach 130-150 kg. The chest and back are particularly massive. In addition, the distinctive features of the breed also include a pendulous ventral part, which in adult heads practically touches the ground. The legs are quite short, due to which outwardly such a pig seems even more squat.

The Vietnamese breed is in demand today due to some of its features, including:

Quick adaptation to different climatic conditions. Along with it, animals have a high resistance to disease.
Accelerated puberty and fertility. For the female, it occurs by 4 months, the boar is ready for mating at 5-6 months of age. For a year, the female gives two offspring of 12-14 piglets.
Ease of care for piglets. These pigs are distinguished by a well-developed maternal instinct, they themselves take care of the offspring, but at the same time they tolerate human intervention.
The meat of the breed is considered a delicacy, and the sebaceous layer, with proper feeding, does not exceed 3 fingers.

Berkshire

The Berkshire pig has become widespread due to its undemanding type of food and living conditions. This breed is classified as meat. Individuals belonging to it are distinguished by large breasts, broad backs and powerful hams. At the same time, the belly is tucked up, and the sides are rounded and protrude to the sides. The color of this species is predominantly black with white spots on the nose and paws.

Berkshire differs from other breeds in the following features:

Rapid growth of young. On average, in six months from birth, a piglet is able to grow up to a weight of 100 kg. And already by 5-6 months it fully matures for mating.
Relatively low fertility. A sow at a time leads no more than 8 piglets. But highly developed maternal instincts require minimal care on the part of a person.
Lots of meat. The average weight of one adult Berkshire is about 220 kg. The meat product of the total live weight is about 88%. At the same time, the thickness of the fat does not exceed 3.56 cm. The meat of young individuals is especially appreciated because of its tenderness.

black-and-white

Belarusian Black-and-White pigs are the result of a long-term selection in which the Polissya breed was crossed with the Berkshire, Black Large, White Large breed and Landrace. Today, their breeding is popular among farmers in Belarus, Ukraine, Russia, Kazakhstan and certain regions of Tatarstan.

The color of this breed is dominated by combinations of black with white and red spots. The physique of animals is strong and massive. The broad powerful back, deep chest and rounded sides stand out especially. The legs are short with medium-sized hams (up to 10.4 kg). The skin tightly fits the muscles without wrinkling. An adult boar in size reaches 330 kg, while the body length is 175 cm. The sow grows up to 240 kg, and its length is 165 cm.

The fertility of the black-and-white pig is 9-12 piglets per farrow. The female has a well-developed maternal instinct and care for offspring. As for the offspring itself, one piglet for a mass of 100 kg comes out in approximately 180-190 days. All babies are born strong and healthy.

This breed is grown as a meat-fat. On average, the yield of meat from the total weight is 57%. At the same time, fat with a thickness of 3.2 cm occupies 32-33%. The meat is of high quality and highly valued.

One of the main advantages of individuals of this variety is the high resistance to diseases that are familiar to other breeds. Animals are unpretentious to living conditions and feed. In addition, they feel good on pastures, where they feed with pleasure on pasture.

It is worth noting that some other varieties also belong to the black-and-white breeds. For example, they include:

Mirgorodskaya;
North Caucasian;
pietrain.

But in terms of constitution, fertility and productivity, they are almost identical to the Belarusian one.

black and white

The Kemerovo black and white breed is the result of crossing a Siberian pig with a Berkshire, Large Black and Large White. As in the case of the Belarusian variety, it is distinguished by a black color with white spots.

The constitution of individuals of this species is represented by an elongated body with massive hams and back. The chest is also distinguished by its width and fleshiness, the neck is thick, and the muzzle is long. The ears of the Kemerovo pig are small and raised up.

An adult black and white sow reaches a weight of 250 kg. The boar is able to gain weight and up to 350 kg. As for fertility, one female is able to bring no more than 11 piglets per farrowing. The offspring are characterized by a high rate of maturation. In 200 days, a piglet reaches a weight of 100 kg. Also, among other animals, this species is distinguished by a rather calm disposition and unpretentiousness.

Large black

The large black breed of pig originates in England. Here, several eminent breeders, in an attempt to increase the productivity of animals, crossed three breeds together at once:

Neapolitan pig;
Chinese black;
long-eared.

As a result of such crossing, it was possible to obtain a fairly productive variety of pigs. Their main difference is an extremely correct and strong constitution. The elongated body looks like a barrel. A wide convex chest passes into a short but powerful neck. The back is slightly elongated straight, the loin is wide and fleshy. The hams are quite massive and have a pronounced relief. The head of this species is quite small. At the same time, large ears hang over the eyes, often blocking the view.

By weight, this breed belongs to the large. The average weight of a boar is from 260 to 400 kg. The sow is able to reach a weight of 200-300 kg. Up to 100 kg, a piglet grows within 5-6 months. Of the total live weight of one adult, 52.5% is meat. The rest is fat and bones.

The advantage of this type of pigs is high fertility. For one farrowing, the female brings 10-12 babies, which mature very quickly. Also, the list of advantages should include easy portability. summer heat and proportionately strong physique. The last point was the reason that quite often such individuals are acquired not for meat, but for breeding work.

rare breeds

All of the listed breeds of black pigs are widespread in the post-Soviet countries. Farmers everywhere breed them in large livestock for sale or several individuals in small private farms. But in addition to these several breeds, there are also rarer ones, which are bred by a few.

Nero di Parma or Nera Parmesan

The Nero di Parma is considered an indigenous Italian breed. The animals representing it are distinguished by high winter hardiness and special requirements for keeping. It is worth noting that the livestock of this breed in the world was restored only recently, since Nera Parmesan has practically disappeared in the history of development.

The exterior of this species of animals is quite strong. The body is elongated and barrel-shaped. It smoothly turns into a large head. At the same time, the neck, due to its massiveness, practically does not stand out. The hams are medium in size and taper closer to the joint. The skin on the sides and neck is folded.

The average weight of one individual Nero di Parma is 190-240 kg. The breed belongs to meat, as the percentage of subcutaneous fat is quite low. In terms of fertility, these animals do not stand out from the total mass. At a time, the female brings up to 10 piglets.

guinea pig

It is believed that the Guinean variety has African roots. It was from Africa that the breed came to America, where it began to be bred on vast pastures. But, it is worth noting that today the number of such animals is rapidly declining, as most breeders prefer more productive and prolific breeds.

In terms of size and weight, Guineans are small individuals. Usually the weight of an adult boar does not exceed 100 kg. The sow weighs even less, approximately 50-70 kg. The weight of a newborn piglet is only 0.5 kg. Due to their small size, many breeders seriously suggested that the Guinean pig be classified as a mini pig breed.

The body of such animals has an almost regular oval shape. At the same time, these strong men are stacked quite tightly and look massive, which does not correspond well to disproportionately short legs. From above, the skin of an adult is covered with thick black hair.

As for the productivity of this type of pig, it is insignificant in comparison with other species. The reason for this is the small size and high fat content in live weight. Of the features of this breed, it is worth mentioning:

Natural fearlessness before snakes. They catch them easily.
Complete herbivory, which allows Guineans to graze in the meadows, like any other livestock.

Black Iberian pig

The black Iberian pig is a native of Spain and Portugal. It was here that this variety was bred at one time. But, today, as in the case of the Guinean breed, there are very few Iberians left. Information about each born piglet is even recorded in the relevant registers, where the livestock is clearly counted.

It is worth noting that the reason for such attention to the breed is not only its small number. The world-famous Iberian jamon (meat dish) is made from pork of this variety. This happens because such meat belongs to marble and has a special taste due to the specific conditions of detention.

Such pigs in their homeland are kept on the farm only until October. Then the whole herd is released, and for 3-4 months it freely walks through the nearby forests, where it feeds on acorns of oaks, wild herbs and roots. It is believed that they give the meat product a special taste.

The appearance of this breed suggests the following features:

black (rarely gray) skin without folds and sagging;
an elongated rounded body, on which the hairline is completely absent. The ridge is arched upwards;
long slender legs with strong black hooves;
elongated muzzle with saucer-shaped ears hanging over the eyes.

The Iberian pig has an extremely large appetite and, without the control of the breeder, quickly gains body fat. But if we talk about growth in general, then the weight of the animal increases extremely slowly.

Conclusion

Most of the listed breeds are meat-fat. The tendency to quickly gain body fat is their common feature. But, now it will be easy to determine which breed is most suitable for the farmer in terms of size and productivity based on the described features.

In 2000, a monument to the pig was solemnly opened in the city of Rivne. On the pedestal, on which sits a fat pig, there is a sign: "From grateful Ukrainians." Why such an honor? It is believed that the pig saved the Ukrainians from starvation during Tatar-Mongol invasion, since the Mongols allegedly did not eat pigs and took only cows and sheep from the population (although this big question, because the Mongols were pagans, not Muslims). The love of Ukrainians for bacon has been elevated to a cult, but the most famous pork hams, after all, are not made in the "square". Today we will talk about Iberian jamon and Montenegrin prosciutto.

The ring is spot on!

Once at the Moscow airport, the security service detained two Russian tourists who had come from Spain. It seemed to the vigilant comrades that the tourists were carrying smooth-bore guns in cases. In fact, they were packed pork legs - jamon.

Almost every city in Spain has a restaurant or bar called Museo del Jamon, which means “Ham Museum” in Russian. Jamon Iberico is a ham made from the meat of a rare breed of pig - Iberian. These pigs are raised in the forests of the Sierra Morena and fed exclusively on acorns. (The love of the Spaniards for Iberian pigs saved oak groves from cutting down, where pigs feed from October to February.) It is believed that the acorns of Spanish oaks are special. They contain a large number of carbohydrates and vegetable oils that penetrate the meat of animals. Hence the excellent taste of Iberico jamon.

The black Iberian pig has a pedigree of dad and mom. Metal rings are fixed on each pig's ear, where the names of ancestors are engraved, a special ring is inserted into the snout - this is so that the pig does not dig up the roots of trees. One-year-old piglets weighing 80 kilograms or more are transferred to free grazing. When the pig gains 150-180 kilos, it is slaughtered. Pig's feet are placed in a salt solution and kept until the excess comes out. Smoked pork can be stored for years at above zero temperatures. 90 percent of ham is made from white pigs, but this meat is already called in a slightly different way - jamon serrano - and is much cheaper. Spaniards send Serrano for export, as they believe that foreigners do not understand the intricacies of this meat.

The meat is cut with a special flexible knife into thin plates. This is done by specially trained people, turning the preparation of the dish into an exciting show. The pork leg is placed on a special device called "hamonera". The device is a stand with a clamp mounted on a vertical rod. A leg of jamon is inserted into it, hoof up. The hoof is always left intact, because it is its black color that is the most reliable confirmation that the jamon is made from a black Iberian pig breed.

In Spanish hotels, jamon is served already in planed form. Here jamon is cooked with scrambled eggs, added to fried mushrooms, tuna steaks are wrapped in it. The broth is cooked from the jamon bone, and pea soup is made on the basis of the broth. Jamon goes well with melon, tomato, pear and grapes. But it is best to eat it just as they say, in its purest form ...

What a beauty these pork legs are!

In Montenegro, on the slope of Mount Lovcen, the village of Njegusi has stuck. The tree is quite small. According to the 2003 census, it read: "Montenegrins - 15 people, Serbs - 1 person, others - 1 person." The village is famous for two reasons. Firstly, this is the birthplace of the Petroviches (emphasis on the first syllable), who ruled Montenegro from 1696 to 1918, and secondly, the most famous Balkan pork prosciutto is made here.

It is said that the Montenegrins borrowed this word from the Italians. Prosciutto is Italian for ham. But it is not important. Pork prosciutto, which is cooked in Njegusi, is no less famous than Parma ham. What's the secret? They never use chemical fertilizers here, and certainly never heard of genetically modified products. What can you do - stupidity. The village of Negushi is located in the mountains, where the air is hot and dry. The wind blows from the sea, wetter and colder. Here, at the junction of two winds, Negush hams ripen. Dry mountain air dries the meat to the bone, and salty air gives it a special flavor, and adds a kind of delicate, and slightly spicy flavor. (The quality of the meat is checked by special experts. They use a thin long needle, traditionally made from the bone of a cow or a horse, to make punctures and inhale the aroma. There are practically no “punctures” in the work of experts). Prosciutto can be stored for a very long time, you can safely eat it in any quantity, without any fear that pork will add a couple of extra pounds to you.

Preparing prosciutto begins in November. For this purpose, not young, but already elderly animals are selected - the meat must be dry and lean. Pork legs are rubbed with salt and dipped in brine for 10-15 days. (The meat will take all the salt it needs, nothing more!) Then they are washed with water and sent under pressure. Usually these are boards on which a load of up to 300 kilograms is placed. The meat is pressed for about two weeks, and then smoked over low heat for four whole months. For smoking use oak or beech firewood. Montenegrins are never in a hurry, they do everything thoroughly, so pork prosciutto (and prosciutto is also made from beef and lamb) is excellent. A pork leg weighing 8 to 10 kilograms costs 60-80 euros. Both the Japanese and the Americans came to Negushi for recipes for cooking prosciutto, but the meat they cooked was not at all the same ...

So, which is better - jamon or prosciutto? As they say, there are no comrades for the taste and color - try it.

If it comes to someone's mind to make a list of the most famous delicacies in the world, then the Spanish jamon will almost certainly be in the top ten. Cured Spanish ham of a black Iberian pig, with an intriguing smell, powerful taste, thin streaks of rapidly melting fat, close in composition to olive oil - its worldwide fame is well deserved. And so I answer the questions of the Spaniards evasively.

— How much jamon is loved in Russia? they ask me a question.
“In fact, many have not heard of him at all,” I answer cautiously, and seeing my interlocutor’s eyes widened in horror, I hasten to add: “Probably this is due to the fact that it is not easy to find jamon in our country.” good quality for reasonable money.
How much is one leg worth? - the Spaniard, who has already come to his senses, is interested.

Well, how could he, a Spaniard, know that we practically don’t sell jamon on the “legs”, and if they do, they almost don’t buy it? Among the Spaniards who first try jamon in early childhood, there are many such lovers that they eat it two or three times a week, or even more often. It would seem that each of them knows everything about jamon! But in fact, the situation turns out to be somewhat different: the production of jamon is a technologically complex and expensive process, full of carefully guarded secrets. I was very lucky: at the invitation of the Cinco Jotas brand, I got to a farm where pigs are bred for the best jamón ibérico bellota according to the Spanish classification, and I saw with my own eyes thousands of hams that ripen in the company's cellars.

And since we are talking about classification, it is worth starting with it.

Jamon classification

Strictly speaking, the word jamón is Spanish for simply "ham", so don't be surprised if you see a familiar word on packages of cooked ham. Nevertheless, the word "jamon" all over the world means first of all it - a delicious dry-cured ham, which is cut into the thinnest, translucent slices. Being a gastronomic heritage of Spain, jamon is protected by origin and has a strict classification that allows you to clearly separate the varieties of jamon.

Black Iberian pig, from which the real jamón ibérico is made

The two main types of ham are − jamon serrano And jamon iberico.

The first is made from the ham of mixed-fed white pigs and is an inexpensive delicacy for every day. According to the traditional technology, they tried to build rooms where jamon is cured on elevations, which explains the naming - serrano translates as "mountain". Other words may appear in the name of the serrano jamon, such as curado, reserve or extra, but since their use is not regulated in any way, their presence (or absence) does not mean anything.

Jamon in the cellars of Cinco Jotas

Jamón ibérico is a more expensive type of ham made from the ham of black Iberian pigs. Keeping and raising such pigs is long and expensive, so the Iberico jamon is valued much higher than the Serrano jamon. In turn, the Iberico jamon is divided into the following varieties:

jamón iberico de bellota- the best of jamon, which is made exclusively from the hams of free-range Iberian pigs that ate only acorns;
jamon iberico de recebo- jamon from the meat of free-range Iberian pigs, the diet of which was mixed - acorns and grains;
jamon iberico de cebo- jamon from the meat of Iberian pigs, which were fed with natural food.

Iberico ham production accounts for less than 10% of the total ham produced in Spain and is sold in gourmet shops, given as gifts and eaten on holidays.

All of the above fully applies to the ham from the front legs of pigs - paleta - but do not even try to call the pallet jamon in the presence of a Spaniard: it has a different taste, texture, and aroma, and in general: paleta is not jamon!

Pigs live in oak groves, where they indulge in gluttony almost around the clock.

Breed

As we have already seen, the breed of the pig is a key factor in the production of quality ham. For jamon serrano, which is made from local breeds of white pigs, inexpensive and unpretentious, the pedigree of animals is not so important.

Jamon Iberico is a completely different matter. Legislation sets a minimum threshold - the breed of pigs from which the Iberian ham is made must contain at least 75% of the genes of the black Iberian pig, but producers of the best ham (including Cinco Jotas) make ham only from purebred pigs. In this case, the pedigree of each animal is kept, no worse than that of breeders of purebred dogs or cats, and by a special tag on jamon you can always find out the parents and the whole history of the family that gave the world such a worthy offspring.

When you get bored, you can sleep

Thus, the production of Iberico ham begins at the stage of animal breeding. The birth itself and the first days of little piglets take place on the territory of the manufacturing company and under the control of its specialists - all this in order to be completely sure of the origin of the product.

Why is the Iberian breed so good? The fact that black Iberian pigs are very special animals. As mentioned above, their cultivation requires more time and attention and is much more expensive than in the case of other breeds of pigs focused on intensive animal husbandry - however, the meat that these semi-wild pigs produce does not at all resemble ordinary pork. The meat of a black Iberian pig is not pink, but a rich, dark red color with a pronounced marbling and a very strong meat taste that does not resemble pork, but rather a steak from the best beef. Salting and curing hams help to reveal these qualities even more, but, believe me, this is also perfectly noticeable in fresh pork dishes.

From the meat of a black Iberian pig, you can make not only jamon, but also ordinary - very tasty - dishes

After the piglets get stronger, they are transferred to farmers who can provide them with a decent and happy life in accordance with the norms prescribed by law. It will be a few more years before the jamon hits the shelves ...

24.04.2015

In the official catalog of Spanish cattle breeds, the "spotted Jabugo", characterized by a spotted brown color and whitish hooves, is presented as an endangered breed of Iberian pigs. According to the Ministry Agriculture, food and environment(2014), 30 females (27 of them reproductive) and 17 males (7 producers) are registered in the studbook of the breed, divided into seven groups in the province of Huelva.

“These figures are extremely critical, and this population is significantly inferior to populations of other endangered animals,” said specialists from the Department of Local Development, Innovation, Environment and Agriculture of the Provincial Council of Huelva, who are working on the test cross program. The goal of this program is to grow a generation of producers with less parental ties in a short time. The results obtained after two years of work exceeded expectations. "DNA tests done on offspring predict possible success in achieving the goal." It is also planned to establish a germplasm bank to ensure that sufficient semen doses are stored to avoid inbreeding. The livestock breeders of the province are actively involved in the work carried out by the Provincial Council of Huelva.

“A female white pig brings up to 14 piglets; Iberian - 6, and spotted - only 4. In addition, the latter is a slow-growing breed: each piglet takes three years to prepare for slaughter. The jamon must then be aged for at least another four years. Thus, the preparation of the product takes from seven to eight years. A wait that many consider too long and unprofitable,” explains entrepreneur Eduardo Donato from Dehesa Maladúa.

“Various studies related to Iberian breeds have concluded that the spotted Habugo is one of the best,” says young breeder José Francisco Pavón. “Today, it is a rare delicacy, and its market price is very high.” Pavon himself, who has only four breeding boars and four queens, prepares jamon only for his own consumption, and at the same time he is forced to put piglets under the knife. The aforementioned Donato, on the other hand, sells his eco-friendly Summum, made from spotted Habugo, under the protected Huelva Jamon brand. Each such jamon weighing about 7 kg costs 4100 euros. This is 30-40% more expensive than other varieties of Iberian ham.

The main importers of Iberian pork are the countries of the European Union, although there are more than 100 countries all over the world that import Iberian ham from Spain,” say experts from the provincial administration.

For proper weight gain, the spotted Habugo pig must take traditional long walks in the mountains. Otherwise, "excess fat deposition occurs, which reduces the commercial appeal of the product," the provincial council of Huelva explains.

In Spain, jamon is not just a delicacy and national pride. It is also a piece of furniture in some bars, hung from the ceiling. You can taste it directly without leaving the counter. Tapas are prepared with it, it is included in many dishes, and guests are treated to it.

Jamon features

name: jamon, translation - "ham";
hind pork legs are used for cooking, the product from the front is called “pallet”;
a special breed of pigs is grown for this delicacy.

The last factor, and with it the composition of the feed, determine the quality of the product. Pastures are located in the southwestern part of the Iberian Peninsula. The territory is planted with perennial oaks, the acorns of which serve as food for pigs. The fruits of these trees are rich in carbohydrates and oils necessary for real ham. Green spaces are carefully protected by the municipality. The owners of the land on which they grow are not even allowed to cut dry branches.

The number of pigs per hectare is 15. They lead a fairly active lifestyle. This is done so that the desired subcutaneous fat does not accumulate in the scruff of the neck, but is evenly distributed over all the fleshy parts of the carcass. Jamon in Spanish cuisine is considered a good remedy, oddly enough, to lower cholesterol levels.

Varieties

There are 2 types of ham:

Jamon Iberico, or "black leg" (according to the black color of the pig breed). You can recognize it by its black hoof. The taste is nutty, silky, the shade of meat is dark. It is divided into 3 varieties, the difference is the aging period: resebo (2 years), reserve (2.5 years), bei ota (2.5 years).

jamon serrano, or "mountain jamon". It is made from a less rare breed. A distinctive feature is the white hoof, which tastes very much like fresh meat. Subspecies and production time: curado (7 months), reserve (9 months), bodega (1 year).

The difference in flavors depends on the diet of the pigs. If the Iberian breed is fed with acorns, then the white representatives do not even know what they look like. Jamon in the photo is as appetizing as in life:

Cooking technology

Cooking ham is a responsible and time-consuming process. At the initial stage, the task is to achieve dehydration of the carcass, which is achieved by falling asleep with a large amount of salt. Duration depends on weight - 1 day per 1 kg. It usually starts in autumn and lasts until the end of summer. Next, the carcass is washed and allowed to dry naturally.

First, the meat is sent to rooms with a temperature of about 5 degrees for 9-12 months. This is where the transformation begins. raw meat in dried. The product gradually acquires notes of the desired aroma, taste and structure.

The second stage is maturation. The semi-finished product is stored in the cellar, but first it undergoes classification. This allows you to determine the quality of the future delicacy, to set the period of its exposure. Jamon meat ripens in a suspended form with a gradual increase in temperature, and thanks to a special microclimate, it becomes the way it will be presented to the buyer.
The last step is testing. To do this, use a needle made from a cow bone. Several holes are made with it, which makes it possible to feel the aroma and degree of readiness of the ham.

Cutting and storage

Even a special profession and a stand have been invented for cutting meat. The first is a kartador (a person who cuts meat), the second is a hamonera (stand), and the delicacy is served in an institution called "hamoneriya". Such is the tradition.

Cutting the product with just an ordinary knife is blasphemy. The Spaniards believe that this way it will lose all its flavors. The support is made of wood, length - 50 cm, width - 20. The ham is fastened with a sharp screw for the narrow part, and the wide part of the leg is placed on a special board. To flip the carcass, you just need to loosen the screw. This allows you to cut the meat from different sides. It is only necessary to ensure that the screw is always tightly tightened so that the leg does not slip off. This way you can avoid injury.

Dried meat should be stored in accordance with temperature regime at 15-20 degrees. Shelf life after cutting should not be more than six months. The place where you have already cut the jamon should be greased with olive oil and covered with a paper towel. You always need to cut off only the amount that you need right now. It is better to use a knife that is long, narrow and very sharp. Proper cutting will allow you to feel how the meat melts on your tongue, like a piece of melon. By the way, the most popular combination of taste among the Spaniards is jamon with melon.

Choosing jamon

If you do not need to be able to cook it, then you must know how to choose jamon in Spain.

taboo to buy this vacuum-packed treat;
jamon cannot cost less than 15 euros per kg;
the name should contain an indication of the variety, for example, Iberico jamon “de bei ota”;
the carcass should have a flattened shape, no hair is allowed on the surface;
necessarily available - hoof;
try to press on the foot with your finger, it should turn out easily, without effort. And a greasy mark should remain on the finger;
each carcass is stamped with the year and week of manufacture. The difference between her and the day of purchase must be at least 2 years.

Spanish jamon is very well absorbed by the body and is good for our heart and blood vessels. Hence the conclusion: a small amount of this overseas dish is simply necessary for us every day.