Roaming Brit
  • Blog
  • The Story Of Us
  • Other Blogs
    • Forever Enduring Cycles Blog 2015 >
      • Forever Enduring Cycles
      • Bipolarcoaster
      • Books For Sale
  • Gallery
  • Spain
    • First Month
    • Three Months
    • Six Months
    • One Year
    • 2 Year Anniversary
    • Spanish Views
    • Gran Alacant >
      • GA Advertiser
      • Gran Alacant News
      • LoungeD
      • No Wives Club
  • About
    • New Life
    • Wedding
    • 21 Years
    • Timeline
    • My Story
    • Australia 2016/17
  • Guest Bloggers
    • Penelope Wren
    • Debra Rufini
    • Claire Coe
    • Richard Guy
    • Optimistic Mummy
    • Julie Rawlinson
    • Letters Of Hope
  • Links
  • Contact
  • My Writing
    • Short Stories From My Youth
    • Verruca Almond
    • The Streets

From a new life in spain, to an old life in britain, 'roaming brit' documents uncertain times!

Picture

On 31st January 2016, my partner and I left Southampton to start a new life as Expats in Gran Alacant, on the Costa Blanca. This blog will document our journey, as we navigate the Spanish system, travelling a path untried and untested. With Brexit looming, political turmoil in Europe, and an unpredictable future, harsh decisions must be made. Illness, family bonds, and a Change of heart all make for challenging times in the life of a 'Roaming Brit!'

Picture

Supermercado - Jamón Ibérico!

17/3/2016

0 Comments

 
Picture
Picture

15 March 2016

Picture
Picture
Going around the supermarkets, I noticed  huge legs of ham hanging for sale.  The prices vary,  from the cheapest at 49€ in Lidl to the most expensive, I saw in Carrefour, which was 199€.  I had no idea why there was the price differential, but assumed it was because of the length of curing time.

​As a person, I am not squeamish about food or the processes involved in its production, but this ham has one of the most distinct smells, I have ever smelt in my life.  To be quite crude, it does smell like rotting flesh.

​I was naturally curious about Jamón Ibérico, as I am about most things.  I like to ask questions, all the time, so I decided to find out more about this ham.  The post below is copied from the Jamón Ibérico website!
We had a drive to the other side of Alicante this morning, to Grand Via.  Jamie still had to get the rest of his uniform for work.  Grand Via is a large shopping complex, that contains a lot of English shops, which in the main are a lot cheaper than those here in Spain!
Picture

Picture
About Jamón Ibérico

The Finest Ham in the World
​
The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon. Without each ingredient the recipe is disturbed. Greatness can only be achieved with patience, skill and adherence to traditional methods.


The Pig
The origin of the Ibérico pig goes back millennia, even to the time of the cavemen who decorated the caves of Spain with their art. These are the original swine of Spain, tamed over the centuries. Only in the last couple of hundred years have the pink pigs of our imagination invaded their territory. The Ibérico hog is big, with slender legs and a very long snout. Ibérico pigs are black, with very little hair. They have black hooves as well, which is the source of the phrase “pata negra” which describes the black hoof that remains on the ham throughout the curing process and distinguishes it from a Serrano ham. They are also much fatter animals with veins of fat running through the muscle of the pig. This, along with the large amount of fat layering each ham, allows the Ibérico hams to be cured much longer, resulting in a much more complex, intense flavor, with a note of sweetness that is unparalleled.
Here we must make a very important point – not all Ibérico pigs win the Jamón Ibérico lottery and live free in the Spanish countryside. Most Jamón Ibérico is made from Ibérico pigs who live normal pig lives eating corn and other feed. It is still an excellent ham, benefiting from the noble lineage of the Ibérico pig. But for the ultimate ham, you must add 'bellota', or acorns. As an indication of the difference, Jamón Ibérico de Bellota can cost twice as much as a normal Ibérico ham. So note well the difference between the two main types of Ibérico ham: there is Jamón Ibérico , and then there is Jamón Ibérico de Bellota, or acorn fed. If they are lucky enough to be destined for Bellota status, the Ibérico pigs finish their lives on the dehesa (more on this later), in small family clans, until their day of “sacrifice” arrives. The favorite pastime of Ibérico hogs is rooting around the pastures in the dehesa, foraging for acorns as well as herbs and grasses. All this running around feasting, especially during the acorn season, does more than make for a well rounded, happy pig. It makes for exquisitely marbled raw material, packed with natural antioxidants – a key ingredient for extended curing of the ham.


The Dehesa and the Acorn
Which brings us to the humble acorn, known as the 'bellota'. Many centuries ago, the rulers of western Spain decreed that each town and village should maintain pastures studded with oak trees, called the dehesa, for the long term stability of the region. This forest/pasture continues to serve many purposes. The holm and cork oaks provided firewood for the people, shade for the plants and livestock, cork products, and acorns (bellota) during fall and winter. During the spring and summer cattle and sheep graze the fields. During the fall and winter, when the acorns are falling from the trees, the pigs are released to fatten up. This ancient human-maintained ecosystem survives intact to this day. An aside: with the construction boom in modern Spain there has been pressure on the owners of the dehesa to convert it into real estate for homes and apartments. The renaissance of the Ibérico ham, which began less than thirty years ago, is a major ingredient in preserving this jewel of Spain for future generations. Ibérico pigs love acorns. They really love acorns. Each pig can eat ten kilos of acorns a day. When the pigs destined to be Bellota hams are released onto the dehesa at the age of about 10 months they weigh in at about 200 pounds each. The once svelte young pigs become gleeful plump pigs, gaining up to 2 pounds of fat each day. After 3 to 4 months of the period known as the ‘montanera’ each pig roughly doubles its weight. In the winter, once they have reached a certain weight, their time has arrived for the ‘sacrifice’ (Both male and female pigs participate in the montanera. All are neutered and spayed; the males to protect the quality of their meat, and the females to protect them from the attentions of wild boars from the mountains.)


The Curing Process
The 'matanza', or sacrifice, has traditionally been a family affair. A pig would be slaughtered and the whole family would gather to preserve the meat for the rest of the year. Chorizo, salchichón and morcilla sausages would be made on the spot. Choice cuts would be set aside to be eaten fresh. And the fatty legs would be packed in sea salt and hung to dry in the cool winter air. This process still continues in some towns as it has for thousands of years.
Over the last century, family factories have begun curing these hams in large quantities using the same methods. The hams are left to absorb the salt for a few weeks. Then they are hung in factories that still have open windows to allow the mountain air to circulate around the hams. Ibérico hams usually about two years, Jamón Ibérico de Bellota hams for longer periods.
This extraordinarily long curing process is possible because of the huge amount of fat on each ham and, in the case of the Bellota hams, the antioxidant quality of their diets. Over the curing period they loose nearly half their weight as the fat drips away. An incredible transformation occurs as the winter moves to spring and summer. The salted ham starts to sweat. Because of the salt, bacteria cannot take hold, but massive chemical changes occur. The meat becomes dryer, and cools off as the second winter commences. The special aspect of Ibérico is that it can go through this cycle two or three times. The result is a build up of complex, volatile molecules in the ham that transform it from a piece of pork into an orchestra of flavors. With the Bellota hams, the most miraculous transformation is of the fats. Through this period of heating and cooling, salting and drying, the fats are broken down. Because of the antioxidants in the acorns and the unique curing process, the saturated fats are changed into healthy mono-unsaturated fats high in oleic acid. The only fat higher in oleic acid is olive oil.


The Ham​
The ultimate result is long, thin leg of ham with a deep golden hue to its fat. The meat is dark red, marbled with veins of fat. We had an incredible experience in the city of Caceres. There Pedro Lancho, the owner of Encinar de Cabazón, served us a feast fit for a king. The highlight was when the professional waiter at his favorite restaurant brought out plates of his Gran Reserva Jamón Ibérico de Bellota. It was served in paper thin slices on a plate that was warmed to about 80 degrees. At that temperature the fat literally melted onto the plate. On first bite, the flavor of the ham was incredible. Sweet, nutty, and not too salty. Then the complexity of ham flavors increased. An essential part of the flavor and mouth-feel was the way the fat melted away, releasing flavors that told the story of the noble Ibérico swine, of the dehesa forest pasture, of the years of careful curing, and of the countryside of Spain itself.


​Supermarket shopping here, is still relatively new to us.  So we are trying to work out the names of items and products.  I was looking for some Coriander, used the app on my phone to try and find the Spanish name for it, no joy, so had to give up on that one!
Picture
Picture
Spent an absolute fortune at the supermercado, but everything is so much cheaper here, so it should last us a long time.  We had hired the car anyway, so stocking up on stuff was a good idea.
Still loving life here in Spain, yes even supermarket shopping.  We are still newcomers and the newness of everything, coupled with no homesickness and the welcoming nature of everyone here, makes for a great combination!

​Peace and love always!
0 Comments



Leave a Reply.

    Author

    51-year-old Author and professional blogger. Expat formerly living in Gran Alacant on the Costa Blanca! Currently, residing in my adopted home of Perth, Western Australia.

    Picture

      Contact Luke.

    Submit
    Picture
    Click me & email for more information!
    Picture
    Picture

    Categories

    All
    30th Anniversary
    Asia-2019
    Australia
    Australia-202223
    Bangkok & Chiang Mai 2023
    Bettys-revenge
    Bipolar
    Bipolarcoaster
    Britain
    Bullying
    Business
    Cancer Research
    Cats
    Characters-i-have-known
    Charity
    Charlatan-or-confidant
    Christmas Thoughts
    Claybornes World
    Coming-out-stories
    Cooking
    Coronavirus
    Croatia 2022
    Current Affairs Politics
    Darrell In The Uk
    Death Of Queen Elizabeth
    Dunbars
    Easy Horse Care
    Events
    Events That Shaped My World
    Family
    Fascinating-facts
    Friends Colleagues
    Gran Alacant
    Guest-bloggers
    Ibs
    Immigration
    Information
    Inspirational People
    Interviews
    Japan And Thailand 2020
    Jersey-2019
    King Charles III
    Lifestyle Break
    Lockdown-life-in-photos
    London 2022
    Lounge-d
    Luke-martin-jones-awards
    Marmite Watch
    Memories Of Fareham
    Memories Of Home
    Memories-of-home
    Memories Of Portsmouth
    Memories Of Southampton
    Memories Of Spain
    Me-too-oxfam
    Milestones
    Moving
    My Life
    My Writing
    Non Touch Toast
    Oxfam-sociopathy
    Penelope-wren
    Photographs-of-hope
    Picante And Marigold
    Pippa
    Pippa And Akira
    Platinum Jubilee
    Postcards From Home
    Quotes
    Rabs-world
    Remembering Gran Alacant
    Reviewing Gran Alacant
    Santa-pola
    Self-isolation
    Shopping
    Short Stories From My Youth
    Southampton
    Spiritual
    Taiwan 2024
    Teaching Jamie
    Thailand 2022
    Thailand And Singapore 2025
    The-darkness
    The-streets
    The Two Of Us
    Travel
    Verruca-almond
    Vietnam 2024
    Villa In The Sun
    Visits From Friends
    War In Europe
    Weight Loss & Health
    Year In Review 2015
    Year In Review 2016
    Year In Review 2017
    Year In Review 2018
    Year In Review 2019
    Year In Review 2020
    Year In Review 2021
    Year In Review 2022
    Year In Review 2023
    Year In Review 2024
    Zest

    Archives

    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    August 2015
    July 2015
    May 2015
    April 2015

    Picture
    Picture
    Picture
    Picture
    Picture
    Picture
    Tweets by realtruthblog
    Picture
    Picture
    Picture


    Instagram
    Picture
    Picture
    Picture
    Picture
    Picture
    Picture
    Picture
    A place to call home
    Finally, a place we can call home.  A community of like minded individuals, who used to call Britain home.  Now Spain is our choice, an altogether gentler, happier, sunnier and safer experience!
            Luke Feb 16
    Picture
Picture
Picture

Telephone

+447999663360

Email

[email protected]
  • Blog
  • The Story Of Us
  • Other Blogs
    • Forever Enduring Cycles Blog 2015 >
      • Forever Enduring Cycles
      • Bipolarcoaster
      • Books For Sale
  • Gallery
  • Spain
    • First Month
    • Three Months
    • Six Months
    • One Year
    • 2 Year Anniversary
    • Spanish Views
    • Gran Alacant >
      • GA Advertiser
      • Gran Alacant News
      • LoungeD
      • No Wives Club
  • About
    • New Life
    • Wedding
    • 21 Years
    • Timeline
    • My Story
    • Australia 2016/17
  • Guest Bloggers
    • Penelope Wren
    • Debra Rufini
    • Claire Coe
    • Richard Guy
    • Optimistic Mummy
    • Julie Rawlinson
    • Letters Of Hope
  • Links
  • Contact
  • My Writing
    • Short Stories From My Youth
    • Verruca Almond
    • The Streets