How to properly serve and eat jamon

It was the turn of the visual-tasting part of our acquaintance with Spanish ham - the pride of the nation. For tasting jamon, as well as good wine, certain conditions must be observed.

The temperature of the jamon should be 20-22 degrees, as the Spaniards say, the jamon should start to "sweat", be close to perspiration. It is at this temperature that oleic acid manifests itself as much as possible - the main source of taste, says blogger Elena Guseva in the author's the magazine "Tourism in Valencia".

Therefore, before enjoying the ham, it must be removed from the refrigerator and hold for at least 10-15 minutes at room temperature until it warms and a characteristic luster appears on the ham pieces.

If the jamon is already sliced ​​and packed in a plastic bag, hold it without opening it for a few minutes under a stream of hot water and then put it on the dish.

What to serve with

An excellent addition to ham will be a solid sheep or goat cheese, olives, grapes, figs, green leaf lettuce, asparagus.

With ham perfectly combined aged red wine Rioja, Ribera del Duero or dry champagne. Perfect beers and good beers.

The best grade of jamon iberico is not served with breadIts rich taste should be enjoyed separately and slowly, savoring every piece. In a pinch, you can serve small toasts of white bread or small white crackers.

A piece of ham should be held a little bit in the mouth so that it warms up and spreads its taste and aroma as much as possible, and only then chew slowly.

A very common combination in Spain is combination of jamon and melon. It is believed that these two opposite tastes, salty and sweet, perfectly complement and simultaneously shade the taste of each other. In addition, this dish can be a real decoration of your table, without requiring any costs. It is important, just a little imagination, how to effectively arrange these two products.

Salad with melon and jamon:

1. Put a few green salad leaves, arugula, cherry tomatoes, raisins, walnuts and add on top several crystals of coarse sea salt, crush it with your fingers, a little olive oil.
2. We will cut the melon with the thinnest long slices, put it beautifully on top of the salad and crown this feast with several slices of jamon, sprinkled with balsamic vinegar on top.

And - voila, our little graceful masterpiece is ready. Enjoy your meal!

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