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Of an object (thing) will Moors and Christians in their centuries-long struggle had. No quarrel bahan ko pataya That's the Spanish ham. The Christians were able to completely clamp to eat this delicacy, while the Islamic Moors, this unclean food out for them, religion had been abandoned. They had to make do with the described elsewhere on this site Valencian Paella.
It goes too far to say that the reason Cristianos eventually won the battle, but fighting, after consuming bahan ko pataya a few delicious (thinly sliced) slices of Serrano ham, it was a bit more pleasant and did wonders for morale.
The Spanish Jamon Serrano (literally mountain ham) so has been around for a very long time. Through the process of salting and drying, which was known from Roman times, one can in itself perishable food preservation long. This process of salting and drying until the day unchanged, but refined in the course of time. The result is a wide range of different qualifications hams, from large to smaller, from inexpensive to very pricey and very confusing nomenclature.
On the internet are numerous sites that provide information about Spanish bahan ko pataya ham. This information is often fragmented and therefore I would like to give an overview of the most important facts, tips, etc. The list Salting bahan ko pataya and ripening of Spanish ham The mountain ham mound Several Spanish hams Buy or not to Buy Cutting Ham Storage of Ham Pata Negra Qualifications own experience first salting and ripening of Spanish ham
(Top) The preparation of Spanish ham is essentially unchanged. Already bahan ko pataya some 1500 years You need: at least one pig, this gives anyway four hams, salt addition, bahan ko pataya a cool, dry and clean environment, and patience. bahan ko pataya
The mountain climate in eg Andalusia was also suitable for the preparation of the ham. At the beginning of winter was slaughtered, the two front and rear legs (yes, idd. 4) were cured and after a week rinsed and hung out to dry all winter and spring. Then they were now far as they matured or were eaten or otherwise in such a basement could ripen. By Nowadays you can basically anywhere hams prepare because we can mimic. Climatic conditions
1. Salts ham is salted and hangs 8-10 days (depending on weight) in a cold room at 1-5 degrees Celsius and a humidity bahan ko pataya of about 90%. Thereafter, it is washed with warm water in order to remove it. The salt crystals
2. Rest period of 1-2 months, the hams are hung in a cold room at 3-6 C and 80% humidity. In this period, the salt draws more evenly into the ham and starts the dehydration and preservation process.
3. Drying and maturing mostly in a "natural" drying room (secadero) then staying Ham 6-9 months at temperatures between bahan ko pataya 10-30 degrees Celsius and low humidity. bahan ko pataya The hams begin to sweat and continue to lose moisture / fat. A ham loses in the overall process at least 35% of its original weight.
4. The winery phase At this final step, the hams for 6-30 months of ripening bahan ko pataya at a temperature of between 10-20 degrees Celsius and 70% humidity. The length of the aging process is dependent on the size and the type of ham. Yet you can not ripen a ham forever because at some point he becomes so dry that you can put just as well. Sink your teeth into a brick
(Top) The Spanish are obviously the biggest buyers of Jamon. Nevertheless, elsewhere in Europe, and since a few years in the U.S., where imports were up 5 years ago banned, plenty of hams offered. Not only in specialty stores, but also in numerous internet sites.
You would expect that the demand would surpass supply. Well early 2010 so here not! Especially during Christmas bahan ko pataya hams find great demand, but by including the economic crisis, which is good inhakte, the producers continued to sit in early 2010 with 4 million unsold hams.
So after the butter mountain from the
Skip to content Home Good Food Good Food Restaurants DéniaRegion to Calpe Restaurants bahan ko pataya in the region bahan ko pataya of the Jalon Valley Restaurants in Altea area to Benidorm Restaurants in the Alicante bahan ko pataya region (w) Food Tribulations wine testing bahan ko pataya Restaurants Overview Culture & Events Culture and Events Spanish Holidays Museums Car Trips Cinemas Theatres Healthy Exercise Healthy Exercise Dancing Cycling Fitness Golf Running bahan ko pataya Tennis Walking and Climbing Watersports Pure Practical Markets and Rastro's Weather and Climate Emergency Phone Numbers, Doctors Costa Healthcare Spain consultants Insurance, Financing and Tax Resident in Public transport in Spain, and from the Costa Blanca Dutch clubs
Of an object (thing) will Moors and Christians in their centuries-long struggle had. No quarrel bahan ko pataya That's the Spanish ham. The Christians were able to completely clamp to eat this delicacy, while the Islamic Moors, this unclean food out for them, religion had been abandoned. They had to make do with the described elsewhere on this site Valencian Paella.
It goes too far to say that the reason Cristianos eventually won the battle, but fighting, after consuming bahan ko pataya a few delicious (thinly sliced) slices of Serrano ham, it was a bit more pleasant and did wonders for morale.
The Spanish Jamon Serrano (literally mountain ham) so has been around for a very long time. Through the process of salting and drying, which was known from Roman times, one can in itself perishable food preservation long. This process of salting and drying until the day unchanged, but refined in the course of time. The result is a wide range of different qualifications hams, from large to smaller, from inexpensive to very pricey and very confusing nomenclature.
On the internet are numerous sites that provide information about Spanish bahan ko pataya ham. This information is often fragmented and therefore I would like to give an overview of the most important facts, tips, etc. The list Salting bahan ko pataya and ripening of Spanish ham The mountain ham mound Several Spanish hams Buy or not to Buy Cutting Ham Storage of Ham Pata Negra Qualifications own experience first salting and ripening of Spanish ham
(Top) The preparation of Spanish ham is essentially unchanged. Already bahan ko pataya some 1500 years You need: at least one pig, this gives anyway four hams, salt addition, bahan ko pataya a cool, dry and clean environment, and patience. bahan ko pataya
The mountain climate in eg Andalusia was also suitable for the preparation of the ham. At the beginning of winter was slaughtered, the two front and rear legs (yes, idd. 4) were cured and after a week rinsed and hung out to dry all winter and spring. Then they were now far as they matured or were eaten or otherwise in such a basement could ripen. By Nowadays you can basically anywhere hams prepare because we can mimic. Climatic conditions
1. Salts ham is salted and hangs 8-10 days (depending on weight) in a cold room at 1-5 degrees Celsius and a humidity bahan ko pataya of about 90%. Thereafter, it is washed with warm water in order to remove it. The salt crystals
2. Rest period of 1-2 months, the hams are hung in a cold room at 3-6 C and 80% humidity. In this period, the salt draws more evenly into the ham and starts the dehydration and preservation process.
3. Drying and maturing mostly in a "natural" drying room (secadero) then staying Ham 6-9 months at temperatures between bahan ko pataya 10-30 degrees Celsius and low humidity. bahan ko pataya The hams begin to sweat and continue to lose moisture / fat. A ham loses in the overall process at least 35% of its original weight.
4. The winery phase At this final step, the hams for 6-30 months of ripening bahan ko pataya at a temperature of between 10-20 degrees Celsius and 70% humidity. The length of the aging process is dependent on the size and the type of ham. Yet you can not ripen a ham forever because at some point he becomes so dry that you can put just as well. Sink your teeth into a brick
(Top) The Spanish are obviously the biggest buyers of Jamon. Nevertheless, elsewhere in Europe, and since a few years in the U.S., where imports were up 5 years ago banned, plenty of hams offered. Not only in specialty stores, but also in numerous internet sites.
You would expect that the demand would surpass supply. Well early 2010 so here not! Especially during Christmas bahan ko pataya hams find great demand, but by including the economic crisis, which is good inhakte, the producers continued to sit in early 2010 with 4 million unsold hams.
So after the butter mountain from the
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