Artichokes with Cured Ham and Vegetables

We’re going to cook a very easy tapa recipe with a good content of vegetables, which contrast with the ham. This dish you can serve as a starter or tapa, and get to surprise your guests, as it is not very usual recipe.

ARTICHOKES WITH CURED HAM AND VEGETABLES

Photo www.elmundoiberico.com

Ingredients:

• 1 kg artichoke
• 4 slices ofHam from Teruel PDO Antonio Mata
• 1 onion
• 2 cloves of garlic
• 2 carrots
• Mushrooms
• ExtraVirgin Olive Oil
• Salt
• 1/2 cup white wine
• 1 lemon

Preparation:

The first thing is to clean the artichokes: remove the leaves and cut the stem, so that we have left only the heart of the artichoke. Boil for about 15 minutes in water with some salt and a splash of lemon (it’s important they take this lemon flavour). When it’s ready, drain and reserve.

Chop an onion, garlic, carrots and mushrooms (in quite small dices). Put everything in a pan with olive oil and fry. Cut the cured ham slices into smaller pieces, or strips, and add to the pan (do not wait more than a minute, the ham is fried very fast). Add the artichoke hearts, half a glass of white wine and half water. We let him do a little and when hearts are slightly golden, is that you're all set.

To serve, put the artichoke hearts and make a little hole in the middle. Fill with vegetables and cured ham. We can add the liquid or sauce remaining in the pan, this will have much flavour.

Recipe based on http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Tile of Cream Patamulo Cheese with Crispy Ham from Teruel

Today we will make a recipe using two of the most typical products of Aragon, specifically in the province of Teruel. Patamulo Cheese from Bajo Aragon has its heart in places like the small village of Samper de Calanda. It has a nice texture, and very distinguished tastes that is easily identified. Made by the traditional way, its curing process is from 2 to 4 months. And the Ham fromTeruel PDO is definitely the star of the products of the province, and a pride for all Aragonese and Spanish. Followers of this blog and Antonio Mata perfectly know the virtues of this excellent cured ham. Let's see how to prepare an appetizer that is a perfect combination of cheese and ham:

TILE OF CREAM PATAMULO CHEESE WITH CRISPY HAM FROM TERUEL

Photo www.elmundoiberico.com

Ingredientes:

• Ham from Teruel PDO by Antonio Mata
• 250 grams Patamulo Cheese
• Pedro Ximénez Reduction
• 2 egg whites
• 20 gr. sifted flour
• 20 gr. butter cream point
• Milk
• Cream
• Butter
• 1 pinch of salt
• Black pepper

Preparation:

To make the cream cheese Patamulo, heat it over high heat 150 ml of milk and 150 ml of cream and butter. Season with salt and black pepper. When very hot add the cheese Patamulo (previously diced) and we will remove constantly until melted. Tip, if it is too runny, let's take a little cornstarch to thicken.

To make the tiles: Preheat oven to 180 º C. Whisk the egg whites until stiff and mix hard with butter and flour until a smooth dough. Put baking paper on a tray and make mounds with the dough. They should be round and we have to crush them flat. We'll leave in the oven for about 10 minutes until golden and then remove and let cool. Meanwhile, in another pan put 3 slices of Ham from Teruel PDO by AntonioMata. We'll leave them until the texture is crunchy. Surely the ham will take longer than the tiles.

Once made the ham, chop it and mix well with the cream cheese Patamulo. To serve, we will make a ball of cream cheese and ham on each tile and add a little ham over each ball. We can add a dash of Pedro Ximénez reduction.

And that's it. This is a dish that you shall be as great chefs before your guests but not a very complicated processing. We hope you feel encouraged to try at home.

See you next Friday with more recipes and tapas!

Recipe from http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Cured ham and Brie cheese croquettes

Today we propose a recipe that requires some work and preparation, especially for the bechamel. But don’t alarm, the result is superb: Spanish Cured Ham and Briecheese croquettes.

Ingredients:

• SpanishCured Ham from Teruel by Antonio Mata
• Brie cheese
• 1 egg
• Breadcrumbs
• Flour
• Milk
• Butter
• ExtraVirgin Olive Oil

Preparation:

We take a stream of Olive Oil and two dices of butter in a terracotta casserole and wait to melt. Cut the Spanish Cured Ham into small pieces or chunks and add to the casserole. Tip: Cured Ham is fried very quickly, so have it half or a minute.

Add 3 or 4 tablespoon of flour and stir for binding with butter. Then we pouring milk slowly, don’t stop to stir, this is very important. Also add the diced Brie and continue stirring until dissolve them. Add salt. The bechamel has to be quite thick. Let cool in the fridge.

When mix is hard, we shape the croquettes. Cover them with egg and breadcrumbs and fry in a pan with abundant hot olive oil.

And that’s it, now I am enjoying this delicacy. Feel sure that will repeat this recipe, because will love it at home, especially because of the Spanish Cured Ham that will give a special flavor.

Serrano ham and smoked salmon salad

We back again with another very cool and perfect recipe to beat the heat of the summer. In this case we make a simple salad, but very tasty, as a starter: Serrano Ham and smoked salmon salad.

Ingredients: 

• 200 gr. Hand carved Ham from Teruel 
• 200 gr. sliced smoked salmon
• Extra Virgin Olive Oil
• Sliced rings of red pepper
• Sliced cucumber
• Mixed salad leaves

Preparation: 
Arrange salad leaves in a plate or a tray. Cut the Ham from Teruel slices into medium size pieces (5 or 6 cm.). Add red pepper, cut into chunks, and then place a few more slices of ham and some cucumber slices. Rool up the salmon slices and place on top. Drizzle generously with Extra Virgin Olive Oil and salt.  

Que aproveche! See you next tuesday!

via orceserranohams.com

Three quick Spanish ham tapas recipes for frenzied moments

Tapas are to be quick in fact. Today we want to inspire you to cook three quick and easy tapas recipes. Tapas are something different that could help you to impress your friends and guests, even more with Spanish ham. These tapas can take no more than 15 minutes to be cooked and served, so is a perfect option when we don’t have enough time to cook.

THE FANTASTIC AND SIMPLY SPANISH HAM TAPA

In Spain we usually start special dinners or events with a plate of hand-sliced jamon. Normally accompany with other traditional foods: chorizo or spicy sausage, cheese… This recipe is really easy: buy some hand-sliced Spanish ham and decorate a plate like a star (see photo). Do the same with chorizo and cheese. What kind of cheese? We recommend Spanish Zamorano ‘Pago Los Vivales’ Curado. Perfect partners.

THE TASTY TOASTED BREAD SLICES TOPPED WITH SERRANO HAM

• Slices of Jamon from Teruel PDO Casa Mata
• Fresh white bread sliced on the diagonal
• Tasty ExtraVirgin Olive Oil (the more the better)
• 1 clove garlic, in half
• 1 very ripe tomato

First of all toast bread slices, and rub each slice with garlic and then with fresh tomato, being generous with the amount on each slice. Spinkle with salt (not too much, ham is already so salad). Then a trickle of extra virgin olive oil (we recommend ‘Castillo de Canena’) and a thin slice of our delicious Spanish ham in the top.

THE REALLY DELICIOUS AND SPECIAL FLAVOURED GRILLED SERRANO AND MANCHEGO

• Fresh white bread sliced on the diagonal
• Slices of Jamon from Teruel PDO Casa Mata
• ManchegoSheep Curado cheese (can use Brie if you like)
• ExtraVirgin Olive Oil >K Canetera 
• Balsamic reduction
• Chopped clove garlic

Toast the bread and spread with balsamic reduction. Drizzle with olive oil and the chopped garlic. Top it off with a slice of cheese and Spanish ham. Then grill until the cheese begins to melt and serve.

Remember to pair your tapas with a hard Spanish red wine. Everything is better with a good wine. We have a large cellar for you with all types of wines. Have a look! 

Study of the benefits of Spanish Ham in a group of nuns

The Spanish doctors Avelino Ortiz and Enrique Macia, started a study in 1991 about the health benefits of the Spanish ham (or Jamon). It was really known in Spain due to they used a group of cloistered nuns as one of the studied population.

The study revealed that “when people follow a balanced diet, Iberico pork is not detrimental at all, and help to keep blood lipid levels in reliable figures for cardiovascular health. Eating Iberico pork also improves Vitamin C levels (antioxidant) and decreases the possibility of thrombosis”.

The study was conducted with a thesis, over three different groups: 19 post-menopausal women, 18 men and 18 women with over 250mg cholesterol levels, and 27 cloistered nuns.

We can find the conclusion that Iberico pork (because of oleic acid) and Spanish Jamon, Iberico or Serrano, are really healthy and particularly suitable for diets with hyperlipidaemia and for people who are suffering arteriosclerosis. Pork and Jamon are part of the famous Mediterranean diet.

Types of Spanish Iberico and Serrano Ham

Jamon (Spanish for ham) Iberico or Serrano is in addition to caviar,foie and black truffles, the fourth finest and valued flavour in the world, as ensuring the best chefs and experts. The exclusivity of this food, only made in some regions of Spain, perfect because of its climate, tradition and know-how, makes it one of the most sought after and asked for. A truly gourmet delight.

But, what do we know about the different kinds of Jamon? What is exactly a Jamon Iberico or a Jamon Serrano? Well, the biggest difference is in the feeding of the animals, and the types of pigs.

Mainly we can find two breeds of pigs in Spain:

Black Iberian: This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. This is what produces the typical white streaks that make it special. It’s the only breed used to makeIberico ham. Only in some cases, pigs grow and live freely in the dehesa (meadow), where they can run and do exercise, what is perfect for the hams.

White pig: is a cross between Large White and Landrace (mother side) and Duroc breed (father side). These races allow to obtaining quality hams with low levels of dietary cholesterol (high in unsaturated fats and low in saturated fat). It’s used to make Serrano ham.

So, from the back leg of a Black Iberian pig we can make:

-        Jamon Iberico de Bellota(Spanish for acorn): is the top grade of Spanish ham. Bellota means that the pig has been fed exclusively on a diet of acorns and herbs. This feeding gives the hams a very rich flavour and smooth texture. These hams need to be cured for at least 24 months. The world most famous brand is Joselito.

-        Jamon Iberico de Recebo: the pig has been fed a mixed diet including both acorns and compound feed (cereals mainly). The hams take some flavour of the acorn, but with less intensity.

-        Jamon Iberico de Cebo: pigs raised in a compound feed diet. Anyway, the breed makes an excellent ham even without the acorn diet, with a very smooth texture and good flavour.  

And from the back leg of a White Spanish pig we can make:

-          Jamon Serrano: this indicates that the pig has grown (and the ham has been made) in a mountain range, so is used to indicate a wide range of hams. The salting and curing process is the same as for the Iberico ham, but usually for less time. Flavours range from mild and full flavoured, excellent as well. Jamon Serrano is the staple of most Spanish families and restaurants and accounts for 90% of ham production in Spain.

-          Jamon from Teruel: this refers to a PDO (Protected Designation of Origin by EU Authorities) type of ham made exclusively in Teruel, a region with perfect conditions, including climate, for raising pigs and curing process. Jamon from this area has an special flavour, highly valued and appreciated by top Spanish chefs, who often use it in their recipes and restaurants. PDO Council lays down rules that ensure the high quality of this ham. There are really strict rules for growth and feeding pigs, for the curing process, even for the altitude (800 m.a.s.l.) and the geographical area at which the hams are to be made. There are many brands and small companies of Jamon from Teruel, but undoubtedly, the most recognized for its quality and special flavour is Antonio Mata.

And what is a Paleta? Simple: a Jamon is made from the back leg of a pig. The Paleta or Paletilla is made from the front leg (shoulder cut). Obviously the Jamon has more meat than the Paleta because the size difference, as it’s smaller (but less expensive).

We hope helped to tell the different types of Jamon and its qualities for your next purchase. 

What are the Designations of Origin for hams (jamón) in Spain?.

Spanish PROVINCES

The most demanding distinctive quality mark for food is the Designation of Origin (DO). Products protected under this formula are those whose quality and characteristics are due to their geographical environment with its natural and human aspects, and whose production, processing and manufacture are always carried out within the geographical area from which they take their name.

In Spain, Designations of Origin for our reputed hams are as follows:

• Jamón de Teruel, (Teruel): 
• Los Pedroches, (Huelva):
• Dehesa de Extremadura (Extremadura): 
• Guijuelo (Salamanca):
• Jamón de Huelva (Huelva): 

Teruel province location in Spain

Jamones Casa Mata S.L., our mother company, is located in Rubielos de Mora, (Teruel province). We feed our own pigs in our farms, we sacrifice them and we process and cure its hams, complying with all the standard regulations stated by the Jamón de Teruel Regulatory Council. 

To get further details about:

• Regulatory Council
• Processing Methods
• Pigs origin and breeds
• Total production 
• Exports
• Etc.

You are invited to have a look at the official information given by "FOODS FROM SPAIN"  website dedicated to our Jamón de Teruel, Designation of Origin. 

In our blog, you are welcome to follow this link to one of the posts we have written to describe our delicious Jamón de Teruel.

Jamon de Teruel

Jamón de Teruel is a Designation of Origin protected by the EU, that is the reason why our quality label reads "Jamón de Teruel DOP" in Spanish, or "Ham from Teruel PDO in English language.

 If you want to know more about a protected designation of origin we recommend you to read this post: What is a Protected Designation of Origin by the EU?

The world of cured hams from Spain is fascinating!, do not hesitate to contact us for any information you might require at clientes@antoniomata.com. We are specialized in Spanish hams: Jamón de Teruel, jamón ibérico, jamón serrano, etc. and we will be delighted to solve all of your doubts. Be welcome at any time!

Spanish Tapas: Jamón de Teruel (Ham from Teruel P.O.D) Recipe

Tapas are snacks, appetizers or canapés original from Spain. These small plates with or without a bread slice, are prepared in many different ways, including a wide range of ingredients. Tapas may be served cold, warm or hot, depending on the cooking.

The original tapa recipe with ham is very easy to make: serve on a plate the sliced and delicious Ham from Teruel P.O.D, for example, warm some toasted bread, drizzled with extra virgin olive oil, open a bottle of good wine, relax and enjoy!

The excellent and special Ham from Teruel P.O.D.  it’s exclusive from Spain. The hogs are born, fed and raised in Teruel, a northeast Province of Spain.

          Ham from Teruel P.O.D., www.jamondeteruel.com 

The Spanish diet could be a prime example of the Mediterranean diet, and the Pork Cured Ham is one of Spain's most outstanding food products. The Mediterranean Diet has entered into the Intangible Cultural Heritage of UNESCO. First time ever, social relationships are the base!. In Spain we mostly be happy and healthy when eating "jamón" in our diet...

Tapa with ham and vegetables

If you want to buy the best Spanish Ham-Jamón, you are invited to visit our Online Shop. There you will find a wide selection of hams, pork grocery and delicacies from our facilities in Teruel.

DO YOU WANT TO BUY THE BEST JAMON, HAM, & SAUSAGES GROCERY ?. VISIT OUR ECOMMERCE AND SHOP ONLINE!

eCommerce ANTONIO MATA

Our SHOP ONLINE is ready to provide you with the best traditional Spanish hams and delicatessen:

• Jamon Iberico, Iberian Ham
• Jamon Iberico Bellota
• Jamon de Teruel P.O.D.
• Jamon Serrano
• Jamon Joselito
• Grocery & sausages:
• Cured loin
• Paletillas
• Chorizo
• Salami
• Specialities and delicacies from Teruel with quality guarantee:
• Cheese
• Extra virgin olive oil
• Black truffles
• Saffron

www.antoniomata.com

JAMON DE TERUEL, THE OLDEST SPANISH P.O.D.(ORIGIN DESIGNATION).

EU P.O.D. JAMON DE TERUEL LABEL

www.jamondeteruel.com 

"JAMON DE TERUEL" is the registered trade mark refering to the oldest Spanish cured ham origin designation.

Teruel is a Spanish province belonging to Aragon (North of Spain).

To get more information about our famous JAMON DE TERUEL you can link to our English Brochure: HAM FROM TERUEL.

ANTONIO MATA is specialized in JAMON DE TERUEL, you are invited to visit our ecommerce: www.antoniomata.com to better discover our hams.

Jamon de Teruel Symbol