Jamon is a Spanish word for ham. Jamon (Spanish) is akso a filipino term for ham, and it typically refers to the cured ham that is a staple of Spanish cuisine.
Here are some examples of different types of jamon:
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Jamon Serrano: This is a dry-cured ham that is made from white pigs and is similar to Italian prosciutto. It is typically served thinly sliced as a tapa or appetizer.
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Jamon Iberico: This is a premium dry-cured ham that is made from the black Iberian pig, which is native to Spain and Portugal. It is highly prized for its rich flavor and tender texture.
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Jamon de Bellota: This is a type of Jamon Iberico that is made from pigs that have been fed a diet of acorns. This gives the meat a nutty, sweet flavor and a marbled texture.
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Jamon de York: This is a cooked ham that is similar to the ham used in sandwiches in the United States.
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Jamon Cocido: This is a cooked ham that is typically served as a cold cut in Spanish cuisine.
Similar cured meats from other cuisines include:
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Prosciutto: A dry-cured ham from Italy that is typically served thinly sliced as an appetizer or in sandwiches.
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Pastrami: A smoked and seasoned beef brisket that is commonly used in Jewish cuisine.
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Bresaola: An air-dried beef that is typically served thinly sliced as a cold cut or in salads.
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Coppa: A cured pork shoulder that is similar to prosciutto.
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Salami: A type of cured sausage that is typically made from pork, although other meats can also be used.
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