Italy and Spanyol with their sincerity on the food industry from their traditions. Traditional foods treated with seriousness, while maintaining originality and a series of process. It is also done on the processing of preserved pork even up to 2 years. The processing part of the pig’s body is the Jamon Serrano and Prosciutto. Two types of food is certainly different, both in terms of processing or rendering. Reviews for the sake of reviews outlined in the review below.
The most famous place in Andalucia for the cured hams “Jamon Serano” is the village of Jabugo in the Sierra de Arecena in Huelva province. The nearby villages of Cumbres Mayores and Cortegana are also devoted to production of fine hams. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed. Pata Negra ham is the finest and most expensive, it is produced from pigs hat have had a diet exclusively of acorns. Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called “mountain ham”.
Prosciutto is a dried ham is usually sliced thin and served raw. This style is called prosciutto crudo in Italy and different from the cooked ham. Generally associated with Friuli and Emilia. This food is most known in the Central and Northern parts of Italy. Prosciutto made from pork that comes from the legs. The manufacturing process takes place from nine months to two years, depending on the size of the ham. Pigs already cut thigh then kneaded with salt and massaged using massagers. These masseurs will make machine the meat becomes more tender while removing blood from the flesh. After a massage, the meat is silenced for 21 days, and a grain of salt and then thoroughly cleaned after seep into the meat. Prosciutto is best eaten as a first course and a classic when served with melon or figs. can also be added at the last minute for cooked foods such as pasta or vegetables. Prolonged cooking will be mushrooming of it.
|- The most famous place in Andalucia for the cured hams "Jamon Serano" is the village of Jabugo||- Prosciutto is a dried ham is usually sliced thin and served raw|
|- The hams are hung to dry for about six months||- Prosciutto made from pork that comes from the legs|
|- Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks||- The manufacturing process takes place from nine months to two years, depending on the size of the ham|
One difference is that they are made from different breeds of pigs. Prosciutto can be made from pig or wild boar, whereas jamon Serrano is most often made from a specific breed of white pig. Another difference is in the diet of the pigs (which can also dictate levels of quality within the categories of Jamon and Prosciutto). My Spanish friends argue that Jamon Serrano is superior to prosciutto, but they might be a little biased. In any case, both are delicious and can be used in the same kinds of applications.