Ham(mer) Time

On Friday night it was a "dine is valhalla" dinner carving open a sumptuous 7 kilo Serrano ham.

This beautiful leg of pork in from a pig which grazed in the La Garrotxa Volcanic hills of the rich fertile Catalonian countryside in Spain roaming around eating acorns and natural foods. This roaming freedom in such a perfect climate which produced one happy piggie who was kind enough to allow me to have his tasty leg for my dinner last night (and for the next couple of weeks) served with Alioi garlic sauce, sun ripened tomatoes mashed with olive oil, oat cakes (the scottish addition) and olive infused bread with a nice red wine.

The ham had been coated with salt before being left to cure for 14 days protecting the joint from moisture then the salt is scraped off and the leg is hung in a cave for a minimum of 6 months to mature and develop its fabulous flavour.

I also had to get a wooden ham holder (Jamonera) to allow it to be carved into slices at the table

The rump (Maza) is sliced into thin strips (sharp knife required and some skill which I hope to master over the next few dinners severing this) slices from the shank (Jarrete) will be cut and used for a good stew, maybe a feijoada for another dinner soon. The underneath bottom cut called the "punta" is very strong and can be used for curing. The top front (contra) is the narrowest piece and usually the most flavoursome.

A meal fit for a king (even a Henry the eighth) and could feed a rugby team with plenty left overs. well I know what i will be having for dinner again tonight :-)