| Offer type: |
Buy |
| Post time: |
2007-12-22 |
| Expiry date: |
15 days |
| Detailed Product Description: |
| Serrano means "from the mountains", as the cool dry mountain airoffers the perfect conditions for the curing process. The process infact involves three distinct phases: 1. The fresh hams arefirst trimmed and cleaned, then stacked like cordwood and covered withsalt. This serves to draw off excess moisture and to preserve the meatfrom spoiling. This typically lasts 2 weeks. 2. The salt iswashed off and the hams hung to dry and start the first curing phase.This phase serves to initiate the curing process, here (among otherthings) the fat begins to breakdown. This takes about 6 months. 3.Air drying - it is during this phase that the hams are hung in a cool,dry place, and where the distinct, subtle flavors and aromas develop.This lasts from 6 to 18 months, depending on the climate, as well asthe size and type of ham being cured. The drying sheds "secaderos")are usually built at higher elevations, thus the name "serrano". There are three main factors that determine the quality - and of course the price - of the serrano hams: Cut Type of Hog Feeding Conditions Thereare two distinct cuts: the hind leg or (ham), and the forelegor "paleta" (shoulder). As we'll see a bit further on, there are alsotwo different classes of hog grown for ham production: the nativeIberian hog which makes for the highest quality, but only representsabout 5% of the total production, and the more cost-effective "whitehog" - normally of the Large White, Landrace, or Duroc strains andcrosses. Feeding conditions are an important factor in bothproduction and quality. The best hams are produced from the long leggedIberian hogs, range fed and fattened on acorns in the cork-oak grovesalong the southern half of the border between Spain and Portugal. Whilerange fed, Iberian hogs produce without a doubt the "creme de la creme"of Spanish hams, this method is costly, slow and not particularlyproductive. Thus, the large majority of hams in the marketplace arederrived from "white hogs" |
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| Company Name: |
****** |
| Contact Person: |
Mr. noel barral |
| Address: |
Canada Real Numero 1, Otura, Granada, Spain |
| Zip: |
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| Telephone: |
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| Fax: |
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Yang Jing
Yang Jing