Tag: ham

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A plate of ham enjoyed in Tenerife

Un piatto di jamon gustato a Tenerife

A plate of Jamón enjoyed in Tenerife.
In the vast culinary landscape of Spain, few delicacies evoke a sense of tradition and taste like Jamón, Spanish ham. This gastronomic masterpiece, synonymous with excellence and craftsmanship, is a staple in the country's culinary culture, celebrated both nationally and internationally for its quality and complexity of flavour.
The history of Spanish Jamón dates back centuries, when the art of preserving and curing pork became an essential part of Spanish gastronomic culture. The first historical traces of this practice date back to Roman times, but it was during the period of Muslim rule in Spain (711 to 1492) that this preservation technique reached new levels of refinement and perfection.
Spanish Jamón is produced primarily using the hind legs of the pig, a part rich in infiltrated fat that gives the ham its characteristic tenderness and intense flavour. The production process is an art that requires time, care and mastery. After salting, the legs are hung to dry and mature, which can last from a minimum of twelve months to several years, depending on the type of Jamón and the level of quality desired.
There are several varieties of Spanish Jamón, each with its own distinctive characteristics. Among the most renowned are Jamón Ibérico and Jamón Serrano. Jamón Ibérico, considered the most prized, comes from Iberian pigs and offers a complex and deep flavour, enriched by intramuscular fat that comes from an acorn-based diet. Jamón Serrano, more accessible but still delicious, is produced from pigs of different breeds and offers a more delicate but equally satisfying flavour.
Spanish Jamón is much more than just a food; it is a true sensory experience. Its succulent and tasty meat, enriched with the right balance of fat, melts in the mouth, giving the palate a symphony of complex flavors and aromatic nuances. It is commonly enjoyed sliced ​​thinly and served with crusty bread and a good Spanish wine, in a celebration of tradition and conviviality.
Spanish Jamón is not just a food, but a cultural icon that embodies the essence of Spanish cuisine. Its production has been celebrated and regulated, with consortia and designations of origin working to preserve its authenticity and quality. In addition to being a pillar of Spanish gastronomy, Jamón has conquered the palates of gourmets around the world, becoming an ambassador of Spanish cuisine in international markets.

In conclusion, Spanish Jamón is much more than just food; it is a symbol of tradition, craftsmanship and taste. With its rich history and extraordinary flavour, Jamón embodies the soul of Spanish culinary culture and remains one of its greatest gastronomic delights.

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Un piatto di jamon gustato a Tenerife

Un piatto di jamon gustato a Tenerife

Photo taken with Honor 20.

A dish of jamon enjoyed in Tenerife – Un plat de jambon apprécié à Tenerife – Un plato de jamón que se disfruta en Tenerife – Um prato de jamon apreciado em Tenerife – Ein auf Teneriffa beliebtes Schinkengericht – Một món mứt được thưởng thức ở Tenerife

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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A plate of succulent Culatello, an Italian excellence

Un piatto di un succulento culatello, eccellenza italiana

A plate of succulent Culatello, an Italian excellence.
I think my favorite cured meat is Culatello di Zibello, an Italian excellence.
If there is one, I prefer it to raw ham.

Do you like culatello?
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Un piatto di un succulento culatello, eccellenza italiana

Photo taken with Honor 20.

Culatello di Zibello is a cured meat with a protected designation of origin typical of the province of Parma. Listed among the Slow Food Presidia of Emilia-Romagna, Culatello, mentioned with certainty for the first time in a document from 1735, is produced starting from the pork leg stuffed into the pig's bladder.
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A plate of succulent culatello, an Italian excellence – Une assiette de succulent culatello, excellence italienne – Un plato de suculento culatello, excelencia italiana – Um prato de suculento culatello, excelência italiana – Ein Teller saftiges Culatello, italienische Exzellenz – Một đĩa culatello mọng nước, hảo hạng của Ý
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An excellent Jamon Serrano enjoyed on board

Un ottimo Jamon Serrano gustato a bordo

An excellent Jamon Serrano enjoyed on board.
I have posted photos of this dish many times but almost every time I taste it I always take a photo of it.
In this case a group of passengers, on board a ship I was on last year, had organized an aperitif cocktail in which they served the Spanish ham they provided.
It was truly excellent, I had to try a few slices, the only shame is that they had provided it to us a few minutes before serving it so it was really difficult to plate it properly.

Do you like Spanish ham or do you prefer Italian ham?
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Photo taken with Honor 20.

Serrano ham (literally “mountain ham”) is a food obtained by salting and air-drying the hind legs of white pigs. Also popularly known as “Jamón del país” or “Jamón curado”, this same product is also called paleta or paletilla when it is obtained from the front legs. The designation of Serrano ham is recognized as a traditional speciality guaranteed (TSG).
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An excellent Jamon Serrano enjoyed on board – Un excellent Jamon Serrano dégusté à bord – Un excelente Jamón Serrano disfrutado a bordo – Um excelente Jamon Serrano apreciado a bordo – Genießen Sie an Bord einen ausgezeichneten Jamon Serrano – Món Jamon Serrano tuyệt vời được thưởng thức trên tàu
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Delle ottime croquetas spagnole a Tenerife

Delle ottime croquetas spagnole gustate a Tenerife

Delle ottime croquetas spagnole gustate a Tenerife.
Uno dei miei piatti preferiti in Spagna sono le crocchette con jamon.
In questo caso queste, che erano veramente ottime, le ho gustate in una tasca (una osteria) nel centro di Santa Cruz di Tenerife.

Hai mai assaggiato le croquetas? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Here is where the inn was located:

Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ
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Un piatto di jamon alla Boqueria di Barcellona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona.
Ogni volta che con la nave arrivo in Spagna cerco sempre di scendere a gustare un piatto di prosciutto crudo spagnolo: il famoso jamon.
Questo, accompagnato da pan y tomate, l’ho mangiato diverso tempo fa ormai al famoso mercato chiamato la Boqueria che si trova sulla Rambla di Barcellona.

Sei mai stato al mercato della Boqueria e a Barcellona? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here's where the market is located:

Il Jamón ibérico (prosciutto iberico), o pata negra, o carna negra, è un tipo di prosciutto proveniente da maiale di razza iberica, molto apprezzato nella cucina spagnola e nella cucina portoghese, dove è considerato un prodotto di alta cucina. Per la sua produzione, e potersi fregiare di questo nome, le carni devono provenire da esemplari derivanti da un incrocio in cui partecipi, dal punto di vista genetico, almeno per il 50% la razza iberica.
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A beautiful plate of jamon serrano enjoyed in Spain – Une belle assiette de jamon serrano appréciée en Espagne – Un hermoso plato de jamón serrano que se disfruta en España – Um lindo prato de jamon serrano apreciado na Espanha – Ein wunderschöner Teller Jamon Serrano, den man in Spanien genießt – Một đĩa jamon serrano tuyệt đẹp được yêu thích ở Tây Ban Nha – 在西班牙享用一盘美丽的塞拉诺火腿 – スペインで楽しむハモンセラーノの美しい一皿
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Prosciutti spagnoli appesi nel mercato della Boqueria a Barcellona

Prosciutti spagnoli appesi nel mercato della Boqueria a Barcellona

Prosciutti spagnoli appesi nel mercato della Boqueria a Barcellona.
Se siete stati almeno una volta sulla Rambla di Barcellona (la famosa via, turistica, centrale della città spagnola) non potete non aver notato che all’incirca a metà della via c’è questo famosissimo mercato coperto che attira i turisti.
All’ingresso, quasi come dei leoni all’entrata di un luogo sacro, ci sono questi banchi che vendono uno dei simboli gastronomici spagnoli: i prosciutti (jamon)!
Di tutti i tipi e per tutte le tasche: un prosciutto intero oppure qualche etto già affettato (rigorosamente a mano, o almeno così dicono) e messo sotto vuoto.
Se vuoi puoi pure comprarne un assaggio!

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Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

l Jamón ibérico o prosciutto di razza iberica o prosciutto iberico è un tipo di prosciutto proveniente da un maiale di razza iberica, molto apprezzato nella cucina spagnola e nella cucina portoghese, dove è considerato un prodotto di alta cucina.
Continue and learn more on Wikipedia

Ecco dove si trova il famoso mercato sulla Rambla:

Spanish hams hanging in the Boqueria market in Barcelona – Jambons espagnols accrochés au marché de la Boqueria à Barcelone – Jamones colgados en el mercado de la Boqueria de Barcelona – Presuntos espanhóis pendurados no mercado Boqueria em Barcelona – Spanische Schinken hängen auf dem Boqueria-Markt in Barcelona – Dăm bông Tây Ban Nha treo ở chợ Boqueria ở Barcelona – 巴塞罗那Boqueria市场上挂着的西班牙火腿 – バルセロナのボケリア市場にぶら下がっているスペイン産ハム
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A nice cutting board of Parma ham

Un bel tagliere di prosciutto crudo di Parma

A nice platter of Parma ham.
A delicacy and an Italian excellence, cooked ham.
This, enjoyed in the always excellent Trattoria Corrieri in the center of Parma.

Do you like Italian ham?
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Un bel tagliere di prosciutto crudo di Parma

Photo taken with Honor 20.

To learn more, there is the official website of the consortium: prosciuttodiparma.com.

Parma ham is a typical cured meat from the province of Parma; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza torrent and to the west by the Stirone torrent. It is famous throughout the world and is distinguished not only by its nutritional characteristics (the only ingredients are pork and salt, without additives or preservatives) but also by the “crown”, the brand that is branded only on the original.
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A nice platter of Parma ham – Une belle assiette de jambon de Parme – Un buen plato de jamón de Parma – Uma boa travessa de presunto de Parma – Eine schöne Platte mit Parmaschinken – Một đĩa giăm bông Parma ngon tuyệt – 一盘美味的帕尔马火腿 – パルマハムの素敵な盛り合わせ
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Spanish croquettes with ham, the recipe

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.

Ingredients

– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.

Preparation

Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.

The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Spanish croquettes with bechamel and ham, the recipe – Croquettes espagnoles à la béchamel et au jambon, la recette – Croquetas españolas con bechamel y jamón, la receta – Croquetes espanhóis com bechamel e presunto, a receita – Spanische Kroketten mit Béchamel und Schinken, das Rezept – Bánh croquettes Tây Ban Nha với bechamel và giăm bông, công thức – 西班牙炸丸子配调味酱和火腿，食谱 – ベシャメルとハムのスペイン風コロッケ、レシピ
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Omelette con il prosciutto cotto, la ricetta

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto.
Ogni tanto, quando ho poco tempo e poche idee per la cena (non so come mai ma non la preparo quasi mai a pranzo), mi preparo una bella omelette al prosciutto. Non saprei se sia proprio fatta come da ricetta originale… a me piace così.

Dicevo molto semplice da preparare o comunque è molto semplice come la preparo io:
– due uova
– un quarto di bicchiere di latte
– un pizzico di sale
– una noce di burro
– prosciutto cotto

Ecco come si procede: si aprono le uova e le si sbattono in un contenitore aggiungendo iellate ed il sale.
In una padella calda mettere il burro (se si vuole stare più leggeri si può evitare il burro se si usa una bella pentola antiaderente) e poi vi ci si versano le uova sbattute.
Dopo pochi secondi si appoggia delicatamente il prosciutto cercando di coprire più superficie possibile.
Quando l’omelette raggiunge una consistenza compatta la si gira facendo rosolare anche il lato del prosciutto.

Un paio di minuti ed ecco pronto il piatto.

E voi come la preparate?

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

– Omelette with cooked ham, the recipe
– Omelett mit gekochtem Schinken, das Rezept
– Trứng tráng với giăm bông nấu chín, công thức

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Pizza prosciutto olive e bufala

Pizza prosciutto olive e bufala

Pizza prosciutto olive e bufala.
Io mangio quasi sempre la pizza al prosciutto (cotto) più olive.
E’ da diverso tempo però che ho quasi sempre in casa una mozzarella di bufala (o una burrata) che amo aggiungere alla pizza (comprata da asporto).
La poggio nel mezzo solo per la foto ma poi la taglio e dispongo armoniosamente!
Buonissima con l’aggiunta!

Ah, dimenticavo, la pizza è dei Due Gabbiani.

Pizza prosciutto olive e bufala

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

A good pizza with ham, olives and buffalo mozzarella – Une bonne pizza au jambon, olives et mozzarella de bufflonne – Una buena pizza con jamón, aceitunas y mozzarella de búfala – Uma boa pizza com presunto, azeitonas e mussarela de búfala – Eine gute Pizza mit Schinken, Oliven und Büffelmozzarella – Một chiếc bánh pizza ngon với giăm bông, ô liu và phô mai mozzarella trâu – 火腿、橄榄和水牛芝士的美味披萨 – ハム、オリーブ、水牛モッツァレラの絶品ピザ