Jamon
Jamon is a Spanish delicacy, a dry-cured ham with origins tracing back to the Roman era, though its modern form appeared in medieval Spain. The process of making jamon involves salting the ham, typically from the hind legs of pigs, and then drying it in the open air for several months to several years. The result is a rich, savory flavor with a slightly sweet and nutty undertone, varying in intensity based on the curing time.
The two primary types of jamon are Jamon Serrano and Jamon Iberico. Jamon Serrano, or “mountain ham,” is made from white pigs and cured for about 12-18 months. It has a firmer texture and a slightly milder flavor. Jamon Iberico, made from black Iberian pigs, is more prestigious and expensive. The pigs often feed on acorns, which imparts a unique, complex flavor to the ham. Jamon Iberico is further classified based on the pigs’ diet and the curing period, with Jamon Iberico de Bellota being the highest quality, aged up to 48 months.
Jamon is typically served in thin slices, often as part of a tapas spread. It pairs well with a variety of foods and drinks. For a classic combination, serve it with Manchego cheese, fresh bread, and olives. Its savory profile also complements fruits like melon and figs. As for beverages, Jamon Serrano pairs well with a light, dry white wine or a crisp beer, while Jamon Iberico de Bellota shines when paired with a robust red wine like Rioja or a fine sherry.