Perhaps the most iconic meat from Spain is Serrano ham, a cured ham that originated in the mountainous regions of Spain. Traditionally made by salt-curing a leg of pork in a wooden shed for at least a year, the ham has an intense flavor and firm texture. Many refer to this treat as “pata negra,” or the “black leg,” since the leg is indeed black in color. When someone says the ham is “de pata negra,” you know you are eating the real thing.
It is traditional to have this ham at family gatherings or during the holidays. The ham is best served very thinly sliced. On festive occasions it is cut straight from the whole cured leg displayed on a stand or platter, the slices snatched immediately by hungry observers. Because it is cured, this salty greatness can be eaten raw, but of course many recipes ask for this special ham.
First published October 2014
Salmorejo
Ingredients
- •200 grams (7 ounces) stale (hard) bread, or as needed
- •160 ml (½ cup) extra-virgin olive oil, or as needed
- •1 kilo (35 ounces) very ripe tomatoes, peeled*
- •1 small garlic clove
- •Salt
- •1 hardboiled egg, sliced
- •Strips of Serrano ham, for garnish
* To peel tomatoes, place in boiling water for about 20 seconds or until the skin is slightly loosened. Peel by rubbing off the skin under cold running water.
Preparation
In a blender combine the bread, oil, and a splash of water. Allow to sit a moment so the bread is soaked. Add the tomatoes, garlic, and salt.
Blend until the mixture is both thick and soupy. Add additional bread for thickening, or water or oil for thinning.
To serve, ladle portions into soup bowls and top with sliced egg and Serrano ham.
Broken Eggs with Serrano Ham
Ingredients
- •Olive oil
- •5 potatoes, peeled and sliced thinly lengthwise
- •3 large eggs
- •Pinch of salt
- •3 long thin slices Serrano ham
Preparation
In a large skillet over medium heat, heat a generous amount of olive oil. Add potato slices and fry, turning as needed, until golden brown on both sides. Transfer to a plate and set aside to keep warm.
In the same oil, fry the eggs to taste, breaking the yolks and seasoning with salt. Transfer to a plate to keep warm.
In the same oil, fry the strips of ham very briefly so that they don’t become toughened. Transfer to paper towels to remove excess oil.
To serve, on each plate place an equal portion of potatoes. Top with an egg and place a ham strip on top. Serve hot.