If you have ever set foot on Spanish soil, you probably will have noticed the imposing presence of Spanish ham. It is anywhere you go, be it in the caf� of a mediterranean town with an ocean view, the bar at the railway station in the mountains, or in buzzing Madrid, jam�n is really a part of Spain itself. As a simple section of the Spanish eating culture, it appears extremely useful to know probably the most essential facts about it, even if you aren't a meat fanatic. Here?s the very best things you have to know relating to this quintessential Spanish food.

ou should be aware of the fact that, unlike in other countries, the term jam�n in Spain solely refers to the characteristically salty and flavorsome dry-cured-ham, while cooked ham is often entitled jam�n cocido or ?York.? The dry-cured-ham should be cured for at the very least 12 months and is adored by practically everybody in Spain. The art of making a perfect Spanish ham is really a science in itself, not taken lightly either by those that ensure it is, nor the Spanish people, who have since childhood learned to tell apart its various tastes and flavors.

he need for the jamonera
The most notable thing achat achat jambon pata negra about the Spanish jam�n is the fact that it is actually cut fresh at the location of consumption. The hind leg of the hog to be consumed is positioned in a holding device called jamonera, from which the ambitious barman will ceremoniously carve your share of this Spanish delight. Consequently, anywhere you go, be it the restaurant on main street or the tiny supermarket next door, tremendous amounts of assorted types of dry-cured-ham legs will be found hanging from the ceiling and waiting to be placed in the jamonera. Thus forming the central characteristic of the Spanish wine bar atmos.

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