Your pata negra ham may have nothing left to give but you can still do things with it, like making a delicious consommé or a flavorful sauce for a meat dish. The bone marrow and the bits of meat you can’t cut off the bone are tasty and nutritious (vitamins, minerals, essential fatty acids and more). Here is how to … read the rest
Category: Jamón trivia
Articles on the culture of jamón that are always up to date. Recipes with jamón, curiosities about the elaboration or consumption of jamón, etc.
Umami: the taste of something indescribably delicious, like Pata Negra
More than one would draw a blank when challenged to explain Iberian ham, what it tastes like and what it can be compared with to somebody unfamiliar with it. If asking an ordinary citizen to describe its flavour following his gustatory experience, the safest would be to make reference to the lightly salty touch, to cured meat and to nuts. … read the rest