Madrid, Spain & Geneva, Switzerland – The first time I heard a connoisseur describe a jamon serrano to me was akin to being introduced to an intimate friend. My friend, and the narrator of the culinary fantasy, was of course a Spaniard.
We were stranded in an airport, lingering in that interminable airport purgatorial space, when I asked her what made a jamon serrano so special.
She took a deep breath, looked off into the middle distance, and began a soliloquy about the many factors that determine the worth of a true ham.
I had to take her word for it until a recent trip to Madrid where I was introduced first hand to that intimate friend, that luscious shank of pork meat known as the Serrano Ham.
(Click on pictures to enlarge)
The first thing I noticed as our host Antonio invited us to a late night snack upon our arrival, was the ritual around the storing, cutting, and eating of a jamon serrano.
From the open air pantry, Antonio produced a sizable ham, already secured on what looked like a rotisserie skewer with a solid wood base, a proper device for carving the ham.
Next, he pulled out an oversized bread knife with a non-serrated cutting edge, the blade thin and flexible.
With a surgeon’s precision, Antonio carved away transparent sheets of fat from the ham, revealing a vermilion colored meat which he carved off in paper thin sheets and offered up.
Of course, this was accompanied by fresh bread and two varieties of Manchego cheese, my favorite was the slightly tangy picante, aged longer and saltier. Needless to say, this was all washed down with a Spanish Crianza wine.
Three days of this “light fare,” I thought was enough to keep me content ’til my next trip to Spain; and I’ve been thinking about that return trip ever since.
Hey, I know where you can find a ham (sorta) like that!
Ham it up…mmmm, this one was pretty good, maybe it’s time to soak that beast hanging on the wall…
I like jamon serrano. How come I was not invited to that party?
Dear Ms. Ortiz,
I believe the Jamon Maestro has openings for New Years 2009.
Saludos,
Hi!
By any chance, do your friends in Spain know of a class that a person can take to learn how to carve jamon? I am an American living in Madrid and my boyfriend is interested in learning how to carve jamon. I wanted to surprise him by signing him up for a course, but am having a hard time finding such a course in Madrid.
Best wishes!
Gina
Dear Gina,
I am glad the post was of interest to you. Several replies to your comment have been posted. I hope this helps.
Best Regards,
Jared
I would like to add another resouce. The woman at the institute tells me all their classes are in Spanish only. I can see why finding a course in carving Jamon Serrano in English in Madrid can be daunting.
Anyway, here’s the info:
AFRONTA CONSULTORÍA Y FORMACIÓN, S.L.
C/ Alcalde Sainz de Baranda 33, 1ºA. 28009 Madrid
C/ Juan Bravo, 3-A. 28006 Madrid
Tel.: (+34) 91 436 73 58
aalberola@afrontaconsultoria.es
Cheers,
L
Dear Gina,
I am glad the post was of interest to you. I will ask my Jamon Serrano connossieur if he is able to provide instruction on this detail and will post the reply on the site and will contact you at your address as well.
Best Regards,
Jared
Hi Gina,
you can find information regarding course to learn how to carve jamon in: http://www.interjamon.com/cursos/?gclid=CO6Or7eGgJoCFQhhnAodvk9sRA
or
http://www.estudiahosteleria.com/ficha.php?piloto=H01&idestudio=176&id=273&tipo=t&gclid=CIzy95aRgJoCFUEt3godzy9UGA
You can find some advice in: http://www.hola.com/gastronomia/trucos/2004/02/04/10187_el_arte_de_cort.html
and a good video in:
http://www.youtube.com/watch?v=ECVxQg8RAU8
a some ain a http://www.youtube.com/watch?v=ECVxQg8RAU8
I’m sorry but they are available only in Spanish.
Hi again Gina
Here you have an English web page regarding “How to carve your Spanish ham”
http://www.orceserranohams.com/pages/hamcarving.htm
You can get information about courses in Madrid in “Estudios Superiores Abiertos de Hosteleria” WEB page.
http://www.topformacion.com/curso/cursos-y-masters-curso-de-corte-de-jamon-masinfo27215.htm
Antonio,
Thanks so much for your advice! I am sure Gina and others will appreciate this as they dig into their jamon serrano.