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08 Jul 2019 271 views
 
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photoblog image Barcelona Ham

Barcelona Ham

There were several stalls selling jamon (which is Spanish cured ham). It is perhaps not entirely different from Italian cured ham, but does come from pigs from Iberia or the mountain regions. For some reason, they are usually the front leg. They are cured for somewhere between 18 and 24 months, which sounds like considerable investment of time and effort. Being air dried, it is not cooked further and served as it is. I imagine, therefore, it perhaps finds difficulties meeting food regulations if being imported in to other countries. This gent is carefully taking off some thin slices from the mounted leg and was absorbed in his work.

Barcelona Ham

There were several stalls selling jamon (which is Spanish cured ham). It is perhaps not entirely different from Italian cured ham, but does come from pigs from Iberia or the mountain regions. For some reason, they are usually the front leg. They are cured for somewhere between 18 and 24 months, which sounds like considerable investment of time and effort. Being air dried, it is not cooked further and served as it is. I imagine, therefore, it perhaps finds difficulties meeting food regulations if being imported in to other countries. This gent is carefully taking off some thin slices from the mounted leg and was absorbed in his work.

comments (15)

  • Ray
  • Thailand
  • 8 Jul 2019, 01:43
Fine image. I have newer seen ham distrayed this way, Ayush
Ayush Basu: It was a new sight to my eyes, Ray.
Ne mangeant pas de viande, cela me fait un drôle d'effet.
Ayush Basu: I hope this picture did not make your stomach turn, Martine.
He looks very meticulous in his task. Great shot!
Ayush Basu: He was completely oblivious to my presence, Elizabeth.
  • Chris
  • England
  • 8 Jul 2019, 05:49
How interesting Ayush. A fine photograph of a man absorbed in his work
Ayush Basu: He was focussed on his work and oblivious to my presence, Chris.
Ham happens to be one of my favorite meats, Ayush, but the thought of one of these legs being cures/air-dried for 18-24 months, without smoking (I assume) or cooking, does leave questions in the mind. HA! But I bet it tastes incredible. Ditto to the comments above.
Ayush Basu: I am not sure it is or is not smoked, Ginnie. I do not see myself being a big fan of it too.
  • Astrid
  • Netherlands
  • 8 Jul 2019, 06:44
WOW, Ayush. I did not know this and I have never witnessed this. That is a labour of love here. About air dried. At the Lofoten (Norway) they air-dry fish......
Ayush Basu: I think the drying is done elsewhere, Astrid. By this time, it is mostly done and this gent was carving slices in advance for customers of the day (I guess).
  • Alan
  • United Kingdom
  • 8 Jul 2019, 07:25
I bet the ham is delicious. I like all the mounted legs on display. I expect that the butcher has leant his craft well.
Ayush Basu: He was focussed on his work and oblivious to my presence, Alan.
I would like to try it. smile
Ayush Basu: I am sure you would, Bill, and I think you would approve too.
this does not appeal to my vegan tendencies! I keep trying to go vegan coz of loving animals, but i'm anemic and it never works for long!
Ayush Basu: I can imagine that this is a bit too visual for you, Elaine.
  • Chad
  • Somewhere in deep space
  • 8 Jul 2019, 08:51
He looks to be working with precision Ayush, like a watchmaker.
Ayush Basu: He was focussed on his work and oblivious to my presence, Chad.
A very fine image Ayush, but I'm not sure I would fancy eating meat that is uncooked and has stood for such a long period.
Ayush Basu: It was a new sight to my eyes, Brian - this way of preparing meat.
Lovely stuff, especially from the acorn fed porkers.
Ayush Basu: I guess you are right. They are supposed to be fed on the highlands of some part of Spain, Tom.
  • Louis
  • South Africa
  • 8 Jul 2019, 12:44
Ham from the hoof. That is a new one to me. I have seen many pork legs being cured and smoked/dried, but never with trotters on.

We have air dried products in SA (beef and game) - usually after a much shorter period of curing. The drying happens mostly in winter - or if in summer it must be in a cool place with a fan providing constant wind. Once the outer layer is sealed, the product is safe.

Great picture.
Ayush Basu: Thank you for the detailed reply, Louis. What I was told is that this particular method of curing is particular to Spain and in a related manner, also in Italy. But of course I am not surprised it is there in other parts of the world as also in SA. I am delighted you like the picture.
  • sherri
  • Little Rock, Arkansas, USA
  • 9 Jul 2019, 02:41
i've long admired the profession of butcher

what a nice portrait
Ayush Basu: Thank you, Sherri, for the kind remark.
  • Beth
  • United States
  • 9 Jul 2019, 02:42
You captured the story of this shop. Well done.
Ayush Basu: Thank you for the generous remark, Beth.

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