Samples of ham in a restaurant in Barcelona
Here are some samples of ham. In fact, one of my latest experiences with Spanish ham was in Barcelona at Jamon Experience.
A nice tray of samples with six types of ham that ends with a few slices of pata negra.
Doesn't this dish make your mouth water?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with iPhone 6.
Spanish hams hanging in the shopping center.
A classic in Spain is to photograph Spanish hams hanging.
In the last few days, in fact, I have had a great time taking photos in Spain and, obviously, one of my favorite subjects is definitely Spanish ham, which always makes a great show of itself in the various shops and stalls.
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 600D and lens Canon EF 40.
Hanging Serrano Ham.
Besides being delicious to eat, it is also very beautiful to photograph. Maybe it is because in Spain we see hanging hams more often than in our country.
Now I can't tell you if these I photographed are jamon cerrano or hamon iberico or a pata negra... choose for yourself!
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 600D and lens Canon EF 40.
Serrano ham (literally “mountain ham”) is a food obtained by salting and air-drying the hind legs of white pigs. This same product is also called paleta or paletilla when it is obtained from the front legs. The designation Serrano ham is recognized as a traditional specialty guaranteed (TSG). Serrano ham is also popularly known as “Jamón del país” or “Jamón curado”.
Continue on Wikipedia
Pata negra: una delizia spagnola famosa in tutto il mondo.
Un bel e buon piatto di pata negra, il buon prosciutto crudo spagnolo.
Photo taken with iPhone 6.
Il Jamón ibérico (prosciutto iberico), o pata-negra, o carna negra, è un tipo di prosciutto proveniente da maiale di razza iberica. Molto apprezzato nella cucina spagnola e nella cucina portoghese, dove è considerato un prodotto di alta cucina. Per la sua produzione, e potersi fregiare di questo nome, le carni devono provenire da esemplari derivanti da un incrocio in cui partecipi, dal punto di vista genetico, almeno per il 50% la razza iberica.
Continue on Wikipedia.
