Jamón slicing, date-eating Iberian pigs and other reasons to say hot diggity!

I love this Spanish jamón slicing guide that I got from the blog of my friend Santiago Orts, botanist extraordinaire and co-founder of the amazing company Huerto Gourmet.

Though Santiago is known for the incredible and often rare heirloom fruits and vegetables that are found in his orchards in Elche (Alicante), he recently made a foray into the world of Spain’s most delectable treat: JAMÓN (nectar of the gods).

At recent gastronomic event Madrid Fusión, Santiago got together with noted Guijuelo (Salamanca) Ibérico ham maker Atanasio Carrasco of Carrasco to present their fascinating new collaboration, the product of three years of experimentation and “research”, which I am sure often came down to getting together and eating a lot of ham. Poor souls.

Basically, the new project consisted of raising Iberian pigs on the fresh dates that Santiago’s orchards are so famous for, instead of the usual bellota (acorns).

I got to taste the results first hand at Madrid Fusión, biting into the sweet and somewhat creamier textures of first salchichón and then ham made from these pigs.

Mega close-up of date-fed Ibérico salchichón

Though the two confessed that there are no immediate plans to retail these products, and also that it costs ten times more for the pigs to eat fresh dates than the coveted acorns, I still find the idea fascinating and more than worthy of an enthusiastic “hot diggity”.

With regards to the ham-slicing chart, it is worth a study. In fact, few people realize just how difficult a task it is to slice a ham, and particularly to slice it well.
At home, we usually have to watch the same YouTube instructional guide several times before attacking the Christmas jamón, and then after slicing for a few days (very painstaking and tiring work – particularly when you are salivating heavily), we give in and take it to our local market where they slice what is left and put it in vacuum-sealed bags for us. I should point out that I say "we", but I really mean E.
What???  It’s called division of labor!

Tis the Season for Turrón

Turrón de Jijona being made in the traditional boixet at El Artesano

I confess that I personally have never really developed a taste for true Spanish turrón. I want to, I really do. In fact, every year I make E give me a bite of his to try, but to no avail. This method worked with patxaran, a somewhat bitter and sweet (but interestingly, not bittersweet) Spanish liqueur - I tasted a sip from my friend Josh's glass for years and now can't get enough of the stuff.
Of course I have never had much of a sweet tooth, and so the honeyed sweetness of turrón is too much for me. I do like it, but just have never felt the intense love that most of my adopted countrymen have for this holiday treat. I can however, appreciate the history, tradition and incredible ingredients of this classic Spanish sweet, whose origins trace back several hundred years.
This appreciation is especially true now that I've visited the town of Jijona, Alicante, a delightfully smelling town that lies at the heart of Spanish turrón.

Read more in Turrón Temptations, Tasting the Holiday All Year Long, from Spain Gourmetour Magazine on Foods From Spain.