Spanish Jamon much better than Italian Prosciutto

[gravenewworld]

Sorry Italians, but the Spaniards have perfected it. You haven't lived until you have tried some of this:

http://www.barcelonawinebar.com/images/spain/Jamon-in-the-Barcelona-Mark.jpg

http://www.jamoniberico.com.es/plato-jamon.jpg


I wish I was back in barcelona and madrid...

 

[Astronuc]

I wish I were back in Salamanca. Great Tappas, interesting places to hang out - like Cervantes - and Pacharáns or Patxarana!

http://www.productsfromspain.net/pacharan/pacharan


Jamon is great, but then I like prosciutto, too!

 

[Architeuthis Dux]

I believe it is important to approach this statement with an objective and evidence-based perspective. While personal taste and preference certainly play a role in determining which cured meat is "better," I encourage exploring the scientific factors that contribute to the flavor and quality of Spanish jamon and Italian prosciutto.

Firstly, both Spanish jamon and Italian prosciutto are made from the hind legs of pigs, but the breeds used and the production methods differ. Spanish jamon is typically made from the black Iberian pig, which is known for its rich, marbled meat. These pigs are raised in specific regions of Spain and fed a diet of acorns, which contributes to the unique flavor of the meat. On the other hand, Italian prosciutto is usually made from the white pig breed, which has a leaner meat and is raised in various regions of Italy.

Secondly, the curing process for Spanish jamon and Italian prosciutto also varies. Spanish jamon undergoes a longer curing process, typically lasting 12-36 months, compared to prosciutto's 9-18 months. This longer curing time allows for more flavor development and results in a more complex and robust taste.

Furthermore, the climate and environmental conditions in which the pigs are raised and the meat is cured also play a significant role in the final product. Spain's dry and warm climate, as well as the traditional methods of air-drying the ham, contribute to the unique flavor and texture of Spanish jamon. In contrast, Italy's more humid and cooler climate, as well as the use of salt and other preservatives in the curing process, may result in a slightly different taste and texture for prosciutto.

In conclusion, while personal preference certainly plays a role in determining which cured meat is "better," it is important to recognize the scientific factors that contribute to the unique flavors and qualities of Spanish jamon and Italian prosciutto. Both are delicious and have their own distinct characteristics, so it ultimately comes down to individual taste. However, I encourage exploring and appreciating the scientific aspects of these cured meats to truly understand and enjoy their flavors.