Serrano Jamon

As the world closes in and we become more aware of different cultures and product availability, some of you may have heard of Serrano Ham, the famous cured jamon from Spain. Most people are familiar with Italian Prosciutto, but the Serrano Ham is cured longer for a richer flavor. Even the Italians are starting to develop reserve hams they are curing longer to bring out the flavor people are starting to appreciate.

Traditionally, Serrano ham is often thinly sliced and paired with Manchego cheese and fragrant olive oil for a tapas dish. It can be used in cooking, or if you enter a Spanish kitchen, you might see the whole bone-in ham displayed proudly on a stand with a special knife nearby for carefully slicing paper thin sheets for a plate.

Some of the brands are saltier than others, but most have a delicate taste with a much purer ham flavor than prosciutto. The Pata Negra, so called "black hoof" Iberico ham, is the most sought after and difficult to obtain outside of Spain. I have tasted it myself on a recent trip to Spain. The ham is delicate and never tough, it almost melts on your palate and has even a sweetness to the flavor. Not readily available in the U.S., in the meantime, I easily console myself with the bone-in ham from La Tienda.