Hamon is a ham, which is a national delicacy in Spain. Traditional  Hamon is a ham
 ham made from the hind leg of a pig. There are two main types of Serrano and Iberico okoroka-.

Serrano made from simple mountain varieties of pork with white meat and Iberico ham is an elite view from pigs fed only on acorns and their meat is more tasty and juicy. Both types differ in method of preparation. Also in Serrano ham Hoof white, and Iberico ham is black.

History of the delicacy

Hamon is the personification of the gastronomic history of Spain. For the first time this delicacy has been prepared during the shortage of salt in Spain, when the only way of cooking meat was drying. The inhabitants of the Iberian Peninsula, salted and smoked meat pigs. At the same time jamon began to enter into the basic diet of Spanish warriors and conquerors.

The first mention of this ham dated heyday of the Roman Empire, as well as a delicacy mentioned in the writings of Diocletian. After the fall of the Roman Empire ceased to be a ham dish for the rich strata of the population and has appeared on the tables of ordinary people in Spain. In the 18th century in Spain, the ham was the main food of seafarers.

Currently, the best varieties of ham are served in Spain, and they are the ornament of a celebratory table.

Calorie jamon

Hamon is the product of the average caloric content which may be included in the dietary menu. Caloric ham was 160 kcal, and it contains 16 grams of fat, 34 g protein and 1 g of carbohydrate.

Useful properties of ham

The ham contains large amounts of vitamin A and E, fatty acids, which help to normalize blood cholesterol levels and have a preventive effect against atherosclerosis.

This ham contains antioxidants and tyrosine, which promotes cell regeneration, tighten the skin and prevent aging. Regular consumption of jerked meat is a good prevention of cardiovascular diseases, and promotes youthful skin of the face and good condition of blood vessels. The composition usually comprises minerals cooked ham, sulfur, zinc, iron, potassium and magnesium.

Preparation jamon

From the cooking process and compliance with all the correct steps depend on the taste and shelf life of jamon. At the beginning of ham poured salt in a large quantity, and then dried for several months. Typically, drying ham in Spain begins in early spring with a gradual increase in temperature.

After drying  Hamon in cooking
 the process of drying, in which the meat acquires a pleasant aroma, juicy and delicious taste stockfish structure. In the cellars held last process of ripening the ham, where it gets its unique taste.

To test the readiness of Spanish delicacies sampled. They pierce the ham in several places with a fine needle to feel the aroma and taste a small piece of meat.

Ready ham cut into thin slices of a special tool, and for the right serving of ham are special devices - hamonero. Filing a delicacy for the festive table is accompanied by a special Spanish ritual.


Hamon is contraindicated for use if you are hypersensitive pork, and should be limited in the diet under strict dietary menu.

Do not recommend eating ham in food in large quantities for people with hypertension, atherosclerosis and serious diseases of the digestive system.