Contents
Our Rey product is the basis of this exquisite writing by the journalist and writer Pilar Carrizosa on a most tasty trip
As it could not be otherwise doubly titled, Jamón, Jamón pays tribute to one of the main representatives of the Mediterranean diet and the Spanish gastronomy, and this is none other than our exclusive Iberian Ham.
The author leads us through a wide range of moments, from the beginning of the production of the product, verbalizing all the secrets of the elaboration and the curing, along with the main gastronomic routes that revolve around the ham as the main ingredient of the culinary elaborations. .
El gastronomic leisure It is one of the most important sources of income in the country and with this book we seek to unite in a perfect marriage, gastronomic tourism with the star product that is ham, seeking that unknown for many “ham tourism” as the author herself details on its pages.
In an exciting journey through the gastronomic routes that revolve around the pork product, we will be able to learn and go to emblematic places of the tasting at the Iberian Ham table such as Ronda, Salamanca or Cáceres with the best tapas or recipes made with their meat in perfect state of healing.
A route through the geography of the gorrino
Corners and Recipes to praise its nutritional goodness, and of course the flavor of its dishes and tapas, from the original Salamanca of many of its suckling pigs, where the Denomination of Origin of Guijuelo makes its population an emblem, to the great unknown sierra de Ronda as the culinary cradle of the best Iberian in Andalusia.
Towns such as Ledrada, Villar de Gallimazo, Frades de la Sierra and Campillo de Salvatierra in Salamanca, Montánchez, Jerez de los Caballeros, Monesterio, Fregenal de la Sierra, Higuera la Real and Oliva de la Frontera in Extremadura, Jabugo, Cortegana, Corteconcepción , in Huelva or Ronda and Benaoján in Malaga, the best table is distributed with the shavings, and slices of the best Iberian ham as detailed and described in the interior of the book.
A great product that is assigned to several designations of origin, depending on its origin, such as DO Guijuelo DO Dehesa de Extremadura wave DO Jabugo.
To give the final touch, I could not miss these ham routes, the hand of the masters of the kitchen who with the best Iberian product, detail really tasty elaborations where the Ham is the protagonist.
For the occasion, the stoves of Andoni Luis Aduriz, Martín Berasategui, Jordi Cruz, Quique Dacosta, Susi Díaz, Ramón Freixa, Diego Guerrero, Nacho Manzano, David Muñoz, Francis Paniego or Paco Roncero, they have lit their flames and assembled their dishes to recreate with color and flavor this perfect tribute to cured pork.