The Book of The Jamón Experience
It will interest you
This book was created as an idea to explain the theory behind the ham but with a practical section that helps to understand the concepts well.... read and eat! A pack that allows you to taste the different types of ham according to their origin. The only edible book in the world where you will find all the explanations about ham.
Find out how to evaluate quality, origin... and above all, taste. With an elegant illustration and a useful and modern infographic you will get to have the basic notions about ham, learn while eating; couldn’t be better!
The ham included in this book is ham sliced by knife and vacuum-packed at the moment, to preserve its unique qualities to the maximum. Under the envelope of each type, you will find a small tasting note that will help you enjoy the specific characteristics of each ham.
1 sachet of Gran Reserva Ham, 80 gr
1 sachet of Iberico de Cebo Ham, 80 gr
1 sachet of Guijuelo Ham – Iberico de Bellota Ham, 80 gr
1 sachet of Jabugo ham, 80 gr Iberico de Bellota Ham, 80 gr
1 sachet of Extremadura ham- Iberico de Bellota ham, 80 gr
1 sachet of Pedroches Ham – Iberico de Bellota ham, 80 gr
A Jamón is the result of burying a pig leg in salt. Depending on the type of pig and its diet, the months of cry-curing vary considerably and its taste also varies. Due to the large amount of meat present in the same jamón, we find different flavours: the "maza" is the tenderest part, the "contramaza" the tastiest and when approaching the bone, we find a greater intensity.
Once the pig leg is ready, the first thing to do is to prepare it for salting. The " cook " makes a V-shaped cut on the pork rind and decides the amount of fat on the outside. The more fat it is, the less salt it absorbs and the sweeter it becomes. After the previous operation, the leg is buried in salt for about two weeks on average. If the cook decides to extend this period, the jamón will be tastier. From then on, depending on the type of jamón we make, the characteristics of the leg and the taste we want to obtain, the leg will be suspended in the dryer room until it is optimal for consumption.
The pigs intended for the production of Jamón Ibérico Bellota fed on acorns, carry out the last part of the fattening process during Montanera: period from November, when it is cold in the mountains and the acorn falls naturally because it is ripe, the "breeders" let the pigs who want to let finish fattening naturally free on the farm. For 4 months, pigs eat all the acorns they can find, red fruits and lots of grass. They can walk a lot and drink lots of water. When they have increased by 50% the weight with which they entered the field, they will be ready to provide the wonderful Jamón Iberico Bellota fed on acorn.
In Spain, there are four regions known for the tradition and quality of their hams:
In this book you will find Jamón of the four zones indicated.
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