Curiosities about the Ham

There is nothing more associated with Spanish cuisine than a good plate of paella, a tortilla made with care, a cup of fine, and of course, a plate of ham.

This last, the ham gourmet, it is a product that has a tradition in the geography of our country that dates back to the Roman Empire, although the animals from this food, pigs, existed from the beginning of the Neolithic.

Depending on your naming and development, we can distinguish several types of ham, but the two most popular are according to the breed of pig origin, the iberian ham (for the variety of iberian pork) and the ham (the white pig).

Present in every home and in any restaurant worth its salt, the ham is a delicacy highly sought after by the lovers of good eating, and is that already telling our grandparents “of the pork we like everything, until the gait”. A statement of good intentions.

But this food as desired also has some false myths that we believe for certain, and some other curiosities that you probably didn’t know. Do you want to know them? From centraldelgourmet.com we will tell you all.

Healthy, and also rico: the ham, in addition to delight for your taste, brings benefits to the body, as are vitamins B1, B6 or B12, vitamin E, which acts as an antioxidant, folic acid, iron, potassium, sodium, magnesium, phosphorus and calcium.

The ambient temperature is optimal for their consumption, around 24th and never cold. Thus, if we booked a little bit of ham in the fridge, you must take out a while before consumption. If you cut it directly before you eat it, the temperature will be correct, but we must not leave it a long time exposed, as it will dry and the salt will come out.

To keep our ham, not to sin in the error of hiding it with a white cloth as you usually do. The ideal is to cover it with his own bark, so that will not rust because it is in direct contact with your own fat. We can also cover with film, and the top of it with a cloth.

The perfect conservation of a ham to retain all of its properties, taste and odor is in a pantry at a stable temperature, and not in the kitchen where you often generate many more odors due to cooking constant.

The bones are not thrown away! This is another very common mistake. Once you have cut all the meat from the ham, the bones may be useful for making soup or stew.

the leg of The ham, the better the right, although is created that is to the left, it is only a myth according to experts. With the sex of the animal is the same, it is said that it is best to the male, although it is certainly the female, as the male pigs that are bred for hams are castran so that hormones are not involved in the growth of the fibres of the ham.

For aesthetics and to make it more palatable, the ham is generally presented on white dishes to highlight the color of the product and call more attention to its consumption.

The best way to eat it is in format slices, fine and well cut, so that it is a light snack and very tasty. When we touch cut parts of the leg of ham that are more harsh, the better it is to eat tacos.

The seals of the ham. The colors of each label give us extra information of our ham. If you find the color black in the precinct means that it is pure, if it is red, it means that it is not 100% pure. White for hams of bait in farm and green bait field.

did you Know that there are up to 12 different types of knives to cut the ham? Experts recommend not to use always the same ham knife for all parties that we go out of our piece.

Tip: The foods that marry beautifully with a good ham, iberian or serrano, can be from a good cheese, cut into triangles thin next to the ham and a few spikes of bread or simply with a little olive oil as an accompaniment. The wine, also the star product of Spanish cuisine, whether red or white, joins the party of the taste which provides us the ham in our mediterranean diet.