Spanish Process

The ham is obtained through the healing of the hindquarters of pig. A process that includes salting and subsequent drying of the piece refers to healing. The serrano adjective (appellation protected since 1999) applies because the hams are cured in the sierra. When it is obtained from the front legs of ham, the piece is sometimes called paddle or shoulder. לחץ כאן טבע תעשיות ומצא עוד . לומדת. The name serrano ham, while expressly protected by an EU directive, designation is applied to the result of a comprehensive process, ranging from the slaughter of the animal to the subsequent healing of the piece. לאחרונה מצאתי אצל חברת טבע אוזן קשבת . The denomination is not, however, to the raw.

The most common breeds of pork ham is obtained from which does not have to be Spanish: Pietrain, Large White, Duroc and Landrace. Normally, the term ham opposes the ham. This is at least as well in Spain. In other countries, often used serrano ham as synonymous with Spanish ham, without major distinctions between the Iberian breeds and the not Iberian. Spain, on the other hand, it distinguishes between serrano ham, also called cured ham or ham in the country, and the ham iberico, considered to be of higher quality. Among the different varieties of ham, can be distinguished Teruel ham, obtained often crossing breeds Duroc and Landrace pigs; the ham of Trevelez (Granada municipality), which usually follow a process of healing between one year and a half and two years; and generic serrano ham: in this last variety, the healing process is between 8 and 14 months, or even longer. Normally, a longer period of healing, higher quality. Different phases of the process of elaboration of the serrano ham are as follows: the marchamado, phase in which is printed in the bark the date that starts the process; salting, in which parts are first rubbed with salt and are covered then with salt for one or two days approximately; the phase of washing and brushing of the piece, to achieve the Elimination of salt; the settlement phase, in which proceeds to raise the temperature and reduce the ambient humidity, dehydration of the product, and, finally, ageing, phase in which the ham acquires its aroma and flavor, ready for later consumption. The characteristic color of the flesh of the serrano ham is pink or reddish, and tends to be somewhat saltier than the ham. Presents a high content of monounsaturated fatty acids (less than in the case of the Iberian ham), and contain, among other elements, vitamins B1, B2, B12 and E, folic acid and various minerals, such as calcium, phosphorus, magnesium and zinc. More information: serrano ham: characteristics and nutritional value original author and source of the article

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