Jamon - yintoni na kwaye idla ntoni?

I-Delicatessen, eya kuthi kuthi ivela eSpain ilanga, ithatha indawo eqinile kwii-shelves zesebe zokutya ezidliwayo kwiivenkile ezinkulu. Kodwa nangona ininzi yabona i- jamon, yintoni, ayiyaziwa wonke umntu.

Uhambo oludlulileyo ukuya kwiinkulungwane

Ngethuba lokuqala inkqubo yokucoca inyama yengulube ixesha elide ikhankanywe kumaxwebhu ngamaxesha olawulo lwaseRoma (2 BC.). "Ingulube i-solonine" - oko kuthiwa yiRoma lemveliso. Kuyathakazelisa ukuba iziphakamiso zelo xesha ngokuphathelele ukuxhela, ukusika, ukucoca, kunye nokumisa zisasebenza namhlanje. Uncwadi lweCastilian wenkulungwane yeshumi elinesi-14 uchaza nokuba yiyiphi i-jamon, yintoni le nto isitya ngayo amaSpanish. Ukususela kwinkulungwane ye-17, eli lidaka liye lafumana izikhundla kwiingcamango. Kwaye uCervantes akazange ayigqithise ngqalelo kwaye akhankanywe kwezinye izigcawu "Don Quixote". Ukususela ngenkulungwane ye-18, ii-hamons ziye zangena kwiimarike ngamazwe ngamazwe. Namhlanje, le mveliso ihambelana ne-brandy yevini kunye newayini yokuqokelela, iitshizi ezikhethiweyo, iintlobo ezahlukeneyo zekhofi, i-caviar emnyama nebomvu.

Jamon yaseSpain. Yintoni le mveliso?

Igama elithi "jamon" (jamon) liguqulelwe ngokuthi "i-pig ham fillet", "ham". I-ham eluhlaza ixhomekeke kwi-salt and smoking. Kodwa akusiyo yonke into elula kakhulu: ukupheka i-hamon kudinga ukugcinwa ngokugqithiseleyo kweemeko ezithile, ezinxulumene neenkqubo zeteknoloji kuphela, kodwa kunye nokukhethwa kunye nokulima kweengulube.
I-jamon yangempela yenziwe kuphela eSpeyin, kwaye yinto yobutyebi bayo bobuzwe. Kule lizwe, kwana kuthiwa "amaMyuziyamu aseJamon" adalwa - iindawo zokutyela ezidumeleyo, apho ngisho neendawo zangaphakathi zihlotshiswe ngehams ezinqabileyo ezivela kumnandi. Yaye isithako esikhulu sazo zonke izitya ezisebenza apho, eqinisweni, yiJamon yaseSpain.

UHamon "Serrano", "Iberico" ...

Yonke into eyahlukileyo yobugcisa obuphambili ikwahlula ngeentlobo ezimbini. Phantse i-90% yemveliso yile "hrano" (i-jamon serrano), kunye ne-10 kuphela - i-hamone "i-Iberico" (jamón ibérico). Ngokwemvelo, iintlobo ezihamba phambili zibiza kakhulu. "Pata negra" yenye yegama lakhe, eliguqulela ngokuthi "umlenze omnyama". Igama elilula linomdla ococekileyo, olungiselelwe ukusuka kwiihagu zamnyama ezimnyama zase-Iberia - inzala yeebhokhwe zasendle. Kwaye nangona iimeko eziza kuzaliswa zona, ezi ngulube zikhokelela kwindlela yokuphila yasebukhosini: zidla ngokugqithiseleyo kwimimandla evundileyo ye- peninsula yase - Iberia, ixhamle kwiindawo eziphezulu ze-carbon-oaks, ezikhuselweyo ekuhlaselweni kwabazingeli nabasendle. Abalandeli kunye nabahlambululi ekuhlambulukeni kweewadi zabo, banciphisa ukudibana kwabo nabazalwana be-plebeian.

IJamon Iberico ixabiseke kakhulu emhlabeni wonke, kodwa abaseSpain abakhawuleza ukuba bahlukane nokudla kwabo belizwe, ngoko ke ukuthumela ngaphandle kweSerrano. Ezi zityalo zenziwe kwiifama ezimhlophe ezimhlophe zaseYurophu. Ukulawula umgangatho we-hamon ezimhlophe akusigxininci, kuba akugcini nje ngokugcina izithethe zamandulo, kodwa nangokuphathelele udumo lwamazwe ngamazwe.

Ukulungiselela iHonmon

Akukho lunye usuku, akukho nanye inyanga ilungiselela i-jamon yokutya. Ziziphi le nkqubo eziguqula umlenze wehagu ibe yinye yeendleko ezibiza kakhulu kwihlabathi?
Okokuqala, ulusu kunye namafutha amaninzi anqunywe kumlenze wengulube, aze afakwe kwigumbi elibandayo. Lapho, gcoba kwisikhulu esikhulu setyuwa uze ushiye iintsuku ezimbalwa. Ityuwa elongezelelweyo isuswe, i ham isilwe. Eli nqanaba linzima kakhulu: i-hamon ihanjiswe ngamaxesha ahlukeneyo kumagumbi ahlukeneyo. "Uyakhupha", unike umxhesho obuninzi kunye namafutha. Ukuvuthwa kokugqibela kwenzeka kwi-bodegas kwiinyanga ezili-10-12.

Ukuphela kwenkqubo yokutya inyama kuqinisekiswa yiingcali.