We know you are really fans of our delicious Cured Ham by Antonio Mata, but do you know how is made? how is better than others? why its flavour is so smooth and tasty? The Regulatory Council of Ham from Teruel marks very demanding production standards, seeking to keep and improve de highest quality in Spain. Ham from Teruel is an special cured ham, like no equal. Appetizing color and superb flavor. Find out how we made the best Cured Ham in the world with this video from our YouTube Channel!!
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.
Note that this recipe is for 6 croquetas de jamon, as an appetizer or
tapa. Croquettes, of jamon, cheese, cod or chicken are a quite common in Spanish bars.
Heat the 8
Tbsp olive oil in a small pan on medium heat. Add the flour and cook for 3
minutes. Add the milk and the chicken broth gradually. Add nutmeg, salt and
pepper. Cook over medium heat until the sauce is thickened and smooth. All
these steps, stirring constantly.
Then, add the minced Serrano jamon. Continue
to cook for 2-3 minutes on low heat, continuing to stir, and remove from heat.
Allow to cool for 10 minutes and refrigerate
by 3 hours until mixture is cold. Scatter the
breadcrumbs into a wide bowl. And beat the eggs with water in another
one. Cover your hands in flour, then divide the mixture into 1-inch balls and
set on a plate.
Pour the olive oil in a frying medium pan and heat it (really hot). Then
dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl.
Place the croquettes in the hot oil and fry quickly, turning all the time. When
golden (be sure not to overcook them), remove the croquettes and set them in a paper
towel to absorb the excess oil.
A little
guide with 6 easy steps to carve, cut, slice and serve a good bone-in SpanishJamon:
STEP 1 Use
a medium size knife, pointy and very sharp. Fix the ham to the carving stand.
In what way? With the hoof facing up and away from you.
STEP 2 We
have to start carving the part called ‘maza’. Make a cut near the hoof (10 cm more or less), and remove
the rid of a not very large area. Take care not to remove all fat, is a tasty
part of the ham and, believe it or not, very healthy.
STEP 3 Now
we change the knife for a long and very sharp one. There are special knives tocarve the Spanish Jamon. Carve from hoof to ‘punta’, clearing the skin and
yellow layers of fat.
STEP 4 Cut
and cut slices and when arrive to the hip bone, cut around it with the first
type of knife. Turn ham over to cut the maza. Then, keep cutting slices in the
same way, just as previously, and around the hip bone too.
STEP 5 Continuosly
removing the rind, when there are no more slices left, trim the fat around the
hip and star slicing this area. There is a darker meat below which has a rich
flavour. This part is one of the best.
STEP 6
Serve freshly cut to keep the taste. Always at room temperature, never cold,
you can serve it in a warm plate.
The origin of the well-known traditional Spanish tapa, date back to the time of King Alfonso X (The Wise) of Castilie (XIII Century). The word "tapa" comes from the Spanish verb tapar, "to cover" and, as the legend says, this tapas tradition began with King Alfonso X of Castile.
Painting of Alfonso X holding a glass of wine and a tapa on top.
The reason? After he overcame from a disease, he started the recovery drinking small sips of wine with small dishes of food. After going back to his health, the king decided that any tavern would not be allowed to serve wine or beer to customers without a small snack or "tapa". Wise order if we consider that any alcoholic beverage thrown on an empty stomach could later derive on fights and more problems related to it and also that most of the population couldn´t afford a whole meal while drinking in a tavern.
The original tapas were slices of bread or meat or both together used “to cover” the glasses between sips. It was a practical prudence to avoid fruit flies from flying over the beverages and perhaps falling inside the glasses. The meat used “to cover” was normally cured ham (jamón), which activates thirst because of its salty taste. Bartenders and restaurant owners began creating a variety of jamón tapas to serve, thus increasing their alcohol sales. The tapas became with time as important as the drink they were accompanying and today it keeps on happening everyday.
By Laura Checa
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.
Mix the cheese and basil pesto together in a small bowl until combined. Finally add the nuts and chopped basil and drizzle extra virgin olive oil> K Cañeteros on top. Wrap bread sticks with a slice of ham.
Serve the Bread sticks with cured Ham from Teruel P.O.Dinto a tall glass with dipping sauce… And enjoy!
Second Recipe:Fruit And Serrano Ham Tapas ("Canapés")
Ingredients:
Fruit: 1 peach, 1 pear, ¼ melon
1 handful watercress, or rocket leaves or mint or basil or tarragon
10 slices of cured hamfrom Spain
1. Make the peach and ham tapa.
Cut the ham into two long strips. Then place a slice of peach across it and roll it up. Skewer with a toothpick and then skewer a leaf of watercress on top. Repeat this process until you have used up all the peach slices.
2. Make the melon and ham tapa.
Cut the cured ham into half, then quarters and fold until you have made a little bundle.
Take a toothpick and place a watercress leaf halfway up the stem, then skewer a melon slice with it. Repeat until you have used all the melon slices.
3. Make the pear and ham tapa.
Cut the ham lengthways into two slices. Then place a sliced pear across and roll the ham around it. Place a watercress leaf halfway up a toothpick and skewer the rolled ham with it. Follow the same process until all the pear slices are used.
Just before serving the canapés (Tapas), drizzle a little olive oil >K Canetera and lime or lemon juice over the fruit.
Few days to go, and New Year 2012 will be here. With the advent of new year, a new era begins and with it comes new hopes and new possibilities. Every year teaches us some of life's most important lessons, and with that learning we put our step forward into the new year.
Antonio Mata S.L. Your Spanish Gourmet, wish you a Merry Christmas and a Happy New year 2012.
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 linkto 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.
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!
Saute cloves to garlic and onion finely cut with olive oil , then whisk in the white wine and the cognac stirring for several minutes. Add seasonings to taste. Simmer for 20 minutes.
Simmer the chestnuts with salt for 15 to 25 minutes.
Put the garlic and onion into a bowl and add the parsley, the herb seasoning blend, the orange peel and its juice. Stir and season with salt, pepper and olive oil.
Spray a baking tray with olive oil and arrange the cod fillets on top. Then share the orange mixture between the cod, pressing it over the surface of each fillet, add the chestnuts and the Serrano ham. Transfer to the oven and bake for 15-20 minutes.
Serve the fish with the slice ham from Teruel (P.D.O) and chestnuts.
Our Ham
‘Jamón de Teruel’ is the registered trade mark used by the Regulatory Council of Ham from Teruel, the oldestSpanish cured ham P.D.O. by the EU.
Held under the theme “The Gates of the Future”, the next edition of Madrid Fusión will take place from the 24th to the 26th of January, 2012. In its tenth year, this world-class gastronomic symposium will, once again, deal with new techniques, trends, management and fusion in modern cuisine.
More than 100 prominent chefs from all around the world will participate at this event, and will focus on four thematic sections:
1. The Earth, our pantry 2. Trends
3. Techniques.
4. Low Cost management.
Among all of them, we should mention the following names: Heston Blumenthal, Michel Troisgros, Joel Robuchon, together with Magnus Ek, Magnus Nilsson, Seiji Yamamoto, Daniel Patterson, Niko Romito, Paolo Lopriore, Nuno Mendes, Masato Nishihara, Paco Morales, Dani García, Joan and Jordi Roca, Andoni Luis Aduriz, Ángel León…
The Spanish Ham has always enjoyed pride of place in this fair, and as usual it will be the main protagonist of many conferences tastings.
Ham and Eggs by José Andrés. Fuente: Madrid Fusión
Further information about Madrid Fusión Fair 2012 can be found at www.madridfusion.net.
Antonio Mata will be present, represented by Mr Villanueva, our Commercial Director. Do not hesitate to contact us for any information you might require about the event, tastings, etc.
The Cittaslow and Slow Foodshare the samephilosophy based on the improving of life quality, enjoying solutions and services that allow people to live in an easy and pleasant way. Municipalities joining the association are motivated by curios people of a recovered time, where man is still protagonist of the slow and healthy succession of seasons , respectful of citizens’ health , the authenticity of products and good food, rich of fascinating craft traditions of valuable works of art, squares, theaters, shops, cafés, restaurants, places of the spirit and unspoiled landscapes, characterized by spontaneity of religious rites, respect of traditions through the joy of a slow and quiet living.
The International Association Cittaslow, was founded in Orvieto (Italy) in October 1999.
In March 2008, Rubielos de Mora ,with other six Spanish municipalities, was approved for membership by Cittaslow international. The town has adopted a set of goals and principles to ensure the highest quality of life for local residents and visitors.
One of these goals is follow the spirit of Slow Food, applying the concepts of defending biodiversity, taste education and ecogastronomyat practice of everyday day.
Rubielos de Mora (Teruel - Spain)
In Rubielos de Mora entire Community, Government and Factories have to follow the philosophy of Slow Food. CASA MATA S.L. facilities located in Rubielos de Mora preserves artisanal methods to keep the traditions of our territory andguaranteetheauthenticity of their pork meats and hams.
