Lucadea.com - Tag: jamon

15 November 202412 November 2024

A plate of ham enjoyed in Tenerife

A plate of Jamón enjoyed in Tenerife.
In the vast culinary landscape of Spain, few delicacies evoke a sense of tradition and taste like Jamón, Spanish ham. This gastronomic masterpiece, synonymous with excellence and craftsmanship, is a staple in the country's culinary culture, celebrated both nationally and internationally for its quality and complexity of flavour.
The history of Spanish Jamón dates back centuries, when the art of preserving and curing pork became an essential part of Spanish gastronomic culture. The first historical traces of this practice date back to Roman times, but it was during the period of Muslim rule in Spain (711 to 1492) that this preservation technique reached new levels of refinement and perfection.
Spanish Jamón is produced primarily using the hind legs of the pig, a part rich in infiltrated fat that gives the ham its characteristic tenderness and intense flavour. The production process is an art that requires time, care and mastery. After salting, the legs are hung to dry and mature, which can last from a minimum of twelve months to several years, depending on the type of Jamón and the level of quality desired.
There are several varieties of Spanish Jamón, each with its own distinctive characteristics. Among the most renowned are Jamón Ibérico and Jamón Serrano. Jamón Ibérico, considered the most prized, comes from Iberian pigs and offers a complex and deep flavour, enriched by intramuscular fat that comes from an acorn-based diet. Jamón Serrano, more accessible but still delicious, is produced from pigs of different breeds and offers a more delicate but equally satisfying flavour.
Spanish Jamón is much more than just a food; it is a true sensory experience. Its succulent and tasty meat, enriched with the right balance of fat, melts in the mouth, giving the palate a symphony of complex flavors and aromatic nuances. It is commonly enjoyed sliced thinly and served with crusty bread and a good Spanish wine, in a celebration of tradition and conviviality.
Spanish Jamón is not just a food, but a cultural icon that embodies the essence of Spanish cuisine. Its production has been celebrated and regulated, with consortia and designations of origin working to preserve its authenticity and quality. In addition to being a pillar of Spanish gastronomy, Jamón has conquered the palates of gourmets around the world, becoming an ambassador of Spanish cuisine in international markets.

In conclusion, Spanish Jamón is much more than just food; it is a symbol of tradition, craftsmanship and taste. With its rich history and extraordinary flavour, Jamón embodies the soul of Spanish culinary culture and remains one of its greatest gastronomic delights.

Do you like Spanish ham?
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Photo taken with Honor 20.

A dish of jamon enjoyed in Tenerife – Un plat de jambon apprécié à Tenerife – Un plato de jamón que se disfruta en Tenerife – Um prato de jamon apreciado em Tenerife – Ein auf Teneriffa beliebtes Schinkengericht – Một món mứt được thưởng thức ở Tenerife

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

6 November 20244 November 2024

Spanish croquetas tasted in Tenerife

Delle croquetas spagnole gustate a Tenerife

Spanish croquetas tasted in Tenerife.
There are two things that I really love to eat when I'm in Spain and I always try to order them: jamon serrano and croquetas.
In Santa Cruz de Tenerife I found this place, just outside the center, where they were really good and the right size for my appetite!

Have you ever tasted croquettes?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Here is where the inn was located:

Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ

2 August 202431 July 2024

Great Spanish Croquetas in Tenerife

Delle ottime croquetas spagnole gustate a Tenerife

Some excellent Spanish croquettes tasted in Tenerife.
One of my favorite dishes in Spain are croquettes with ham.
In this case these, which were really excellent, I tasted them in a tasca (a tavern) in the center of Santa Cruz de Tenerife.

Have you ever tasted croquetas? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Here is where the inn was located:

Some excellent Spanish croquetas enjoyed in Tenerife – Quelques excellentes croquetas espagnoles dégustées à Tenerife – Unas excelentes croquetas españolas disfrutadas en Tenerife – Algumas excelentes croquetas espanholas apreciadas em Tenerife – Einige ausgezeichnete spanische Croquetas, die man auf Teneriffa genießen kann – Một số món croquetas Tây Ban Nha tuyệt vời được thưởng thức ở Tenerife – 在特内里费岛享用一些美味的西班牙炸丸子 – テネリフェ島で楽しむ素晴らしいスペインのコロッケ

30 November 202330 July 2024

A plate of ham at the Boqueria in Barcelona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

A nice plate of Spanish ham enjoyed at the Boqueria in Barcelona.
Every time I arrive in Spain by ship I always try to get off and enjoy a plate of Spanish raw ham: the famous jamon.
I ate this, accompanied by pan y tomate, some time ago now at the famous market called La Boqueria which is located on the Rambla in Barcelona.

Have you ever been to the Boqueria market in Barcelona? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here's where the market is located:

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia

A beautiful plate of jamon serrano enjoyed in Spain – Une belle assiette de jamon serrano appréciée en Espagne – Un hermoso plato de jamón serrano que se disfruta en España – Um lindo prato de jamon serrano apreciado na Espanha – Ein wunderschöner Teller Jamon Serrano, den man in Spanien genießt – Một đĩa jamon serrano tuyệt đẹp được yêu thích ở Tây Ban Nha – 在西班牙享用一盘美丽的塞拉诺火腿 – スペインで楽しむハモンセラーノの美しい一皿

6 August 202322 April 2025

Spanish hams hanging in the Boqueria

Prosciutti spagnoli appesi nel mercato della Boqueria a Barcellona

Spanish hams hanging in the Boqueria market in Barcelona.
If you have ever been to the Rambla in Barcelona (the famous, touristy, central street of the Spanish city) you cannot fail to have noticed that approximately halfway down the street there is this very famous covered market that attracts tourists.
At the entrance, almost like lions at the entrance to a sacred place, there are these stalls selling one of the Spanish gastronomic symbols: hams (jamon)!
Of all types and for all budgets: a whole ham or a few hundred grams already sliced (strictly by hand, or so they say) and vacuum-packed.
If you want you can even buy a taste!

Have you ever been to the Boqueria in Barcelona?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here is where the famous market on La Rambla is located:

Jamón ibérico or Iberian breed ham or Iberian ham is a type of ham from an Iberian breed pig, highly appreciated in Spanish cuisine and Portuguese cuisine, where it is considered a haute cuisine product.
Continue and learn more on Wikipedia

Spanish hams hanging in the Boqueria market in Barcelona – Jambons espagnols accrochés au marché de la Boqueria à Barcelone – Jamones colgados en el mercado de la Boqueria de Barcelona – Presuntos espanhóis pendurados no mercado Boqueria em Barcelona – Spanische Schinken hängen auf dem Boqueria-Markt in Barcelona – Dăm bông Tây Ban Nha treo ở chợ Boqueria ở Barcelona – 巴塞罗那Boqueria市场上挂着的西班牙火腿 – バルセロナのボケリア市場にぶら下がっているスペイン産ハム

1 March 202325 September 2024

Spanish croquettes with ham, the recipe

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.

Ingredients

– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.

Preparation

Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.

The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Spanish croquettes with bechamel and ham, the recipe – Croquettes espagnoles à la béchamel et au jambon, la recette – Croquetas españolas con bechamel y jamón, la receta – Croquetes espanhóis com bechamel e presunto, a receita – Spanische Kroketten mit Béchamel und Schinken, das Rezept – Bánh croquettes Tây Ban Nha với bechamel và giăm bông, công thức – 西班牙炸丸子配调味酱和火腿，食谱 – ベシャメルとハムのスペイン風コロッケ、レシピ

2 June 202023 December 2020

Mercato dell’Olivar a Palma di Maiorca

Mercato dell’Olivar a Palma di Maiorca.
Da diverso tempo ormai ho queste fotografie scattate in uno dei mercati piu’ belli dell’isola di Palma.
Me le ero tenute per inserirle poco alla volta ma ho deciso di pubblicarle tutte in una volta perche’ iniziano a diventare troppo vecchie.
Prosciutti, spezie, pesce, carne, sushi, olive… e chi piu’ ne ha piu’ ne metta. C’era proprio di tutto in queto bel posto.

Photo taken with Canon EOS M100 and lens Canon EF-S10.

12 February 202021 August 2024

Un bel piatto di jamon serrano gustato in Spagna

Un bel piatto di jamon serrano gustato in Spagna.
Questo piattino, se non ricordo male, lo ho fotografato a bordo l’anno scorso quando, una volta a settimana eravamo a Barcellona.
Ogni settimana qualcuno faceva la spesa e poi… si divideva!

Ti piace il prosciutto spagnolo? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia

A beautiful plate of jamon serrano enjoyed in Spain – Une belle assiette de jamon serrano appréciée en Espagne – Un hermoso plato de jamón serrano que se disfruta en España – Um lindo prato de jamon serrano apreciado na Espanha – Ein wunderschöner Teller Jamon Serrano, den man in Spanien genießt – Một đĩa jamon serrano tuyệt đẹp được yêu thích ở Tây Ban Nha – 在西班牙享用一盘美丽的塞拉诺火腿 – スペインで楽しむハモンセラーノの美しい一皿

25 January 202020 December 2020

Salumificio al Mercato dell’Olivar

Salumificio al Mercato dell’Olivar.
Uno dei tanti banchi che vendono il famoso prosciutto spagnolo in uno dei mercati di Palma di Maiorca.
E’ una delle tantissime foto che avevo scattato la scorsa estate in quel mercato e, dal momento che le immagini erano tutte molto simili, ho deciso di diluirle nel tempo.

Photo taken with Canon EOS M100 and lens Canon EF-S10.

Ho anche trovato il sito ufficiale del mercato: mercatolivar.com.

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia.

1 September 201922 April 2025

Jamon dish in Ibiza

Jamon plate in Ibiza.
One of the foods that satisfies me most in Spain is a nice plate of jamon freshly cut and ready to eat with your hands.
To tell the truth, this didn't even seem freshly cut to me and it certainly wasn't Pata Negra (the best and most expensive Spanish ham) but I have to say that I was satisfied anyway.
I had it, together with some friends, a few weeks ago in a chiringuito by the sea in Ibiza.

Do you like Spanish ham?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia