Cooking: What is jamon and how is it

Hi everybody. And today we will have a very interesting topic. Which I think everyone loves. I chose a product that everyone likes. It is very tasty and very popular. This phenomenon of pork in other words, jamon. After all, the culinary world is so diverse, is not it?

The technology of cooking the hamon was born a long time ago in the Middle Ages in Spain. By tradition, hamon is considered a dolcate. A national dish in Spain. It takes a very long time to prepare this dish. To get a good meat you need a lot of effort. It's like wine the longer the exposure, the better.

Hamon is sold even at auction. In fact, to make a good jamon, you must first slaughter the pig. And it's not just that she would grow up and feed a special food so that the meat turned out to be moderately fat and tasty. The first stage of cooking is a meat dump. Meat salt in large amounts of salt in order to kill all the bad bacteria in the meat. After that, the meat is thoroughly washed and sent to the cellar. Where it ripens from 5 to 15 years. They say that the meat is 15 years old standing on the market from 50,000 thousand dolars for one leg. Is not it surprising? These are the royal desserts in our world!

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