Food and bevarage .Cured ham it is an european invention.
April 16, 2011 1:37 AM Subscribe
Jamon iberico bellota .The spanish version of european cured ham
posted by radvla (56 comments total)
Different cultures have different diets.
Island diets are generally based on fish, continental diet are usally based on meat.
Durinf the middle age Europe face to the problem to find and keep an stable source of proteins for the popular diet.
Being the case that Europe has both coast and inner lands, and our present communications allow us to transport the fish to the inner lands in less than 24 hours, during the middle age this transport communications where unexisting and the pure continental villages need to have an stable source of proteins.
Pig was the cheaper source of proteins because the variety of its diet, the possibility to be lairaged and feed with the domestic food rest and rubbish, and the number of babies it provides greater tha cows or horses.
Te next problem was how to keep the pork meat it provides, in such a way that could be consume during the all year.
This situation was general in all the countries of Europe in the middle age and differents solutions where necessarily adopted.
The spanish solution was this: To separate the legs and not to cut them.Then to salt then and then to let them dry for 24 months by hanging them in bars placed in the higher floors of the houses near the roof. Once the legs where dried , the hams could be used for three years as and exquisite meat that could be eaten alone or combined with others kinds of food.
This process of slating plus drying was cold curing. It has survived from the middle age to nowdays and it is been exported to all the world as an spanish contribution to the world gastronomy.
This post was deleted for the following reason: Hamon spam: the newest delicacy -- mathowie