Jamon

Jamon is Spanish cured hind leg of a pork.

Jamon Serrano: this makes up the bulk of jamon made in Spain. It is made from crossbred pink pigs.

Jamon Iberico: makes up 10% of ham production in Spain and is considered a superb product. It is made from native Iberian pigs and the curing process is long. It is very expensive to buy but most recipes only require small amounts.

There are some Australian made Spanish cured hams that are worth trying. Enquire at your deli.

Prosciutto, cured Italian pork, can be substituted if jamon is not available.

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