26 February 2008

Jamón Serrano - As Simple As Can Be

I love jamón serrano. I would always choose it over prosciutto. I don't really know why, it just works out that way. The flavor is slightly gamy with just a hint of spice, nice and salty. But it definitely is not overwhelmingly salty. You get a strong flavor of pork and, more importantly, pork fat. When it is sliced paper-thin, the fat melts on your tongue and creates the most amazing taste sensation. It is also delicious cut into thicker chunks and cooked. My sister recently posted a recipe using hers in a pasta dish. The bottom line is that it is flavorful ingredient where a little bit goes a long way. It is a great way to add porky flavor to your dish without using a ton of meat or fat. Seek out this ingredient (especially freshly sliced at a butcher/deli counter if possible, like Jungle Jim's).

I haven't been very inspired to cook recently. Or eat actually. I am just in a funk. But I can tell you that locally grown apples enveloped in a gauzy curtain of jamón serrano make an amazing snack - even when you are in a food funk. Add a little crumble of local Goat's Milk Feta cheese, and I am a happy camper.

I promise to be back soon - and to be less funky. ;-)

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