Here’s a recipe to try this Labor Day that involves vino and shortribs, two of our favorite pairings for a BBQ. The key to this recipe is the wine, orange juice and lot’s of time. If you can marinate overnight great, if you can do two or three nights even better! Try your own combination of spices but, make sure to maintain equal amounts of vino and orange juice at all times. Happy grilling and don’t work too hard this Labor Day, cheers!
Every year Gloria Ferrer Winery celebrates the “Soul of Spain” in the heart of Carneros with their Catalan Festival, a feast of Spanish food, cava, flamenco, traditional dances, and of course our featured paella. If you are lucky enough to be in the area this year’s event is on July 21 & 22, 2012, from 11:00 am-4:00 pm, tickets can be purchased at www.gloriaferrer.com. Hope to see you there, salud!
Recently we had the pleasure of catering a wedding in Western Sonoma County at the Anvil Ranch & Vineyard, this is a 13,000 acre ranch owned by a logging company and is used for retreats, weddings and your personal getaway.
The wedding for Thomas Debiase of Debiase Wines of Healdsburg was an opportunity for us to showcase what we can do with an extreme paella. I will not bother to describe it as the pictures that follow tell the whole story.
Jamon Serrano (mountain ham) has deep rooted traditions that traverse Spain’s cultural history for hundreds of years. The quality, origin of the pigs and production of this salt cured jamon (ham) is a source of pride to Spanish producers. Unlike Italian prosciutto, jamon serrano is processed whole and with the pig’s hoof hence, ham on the hoof.
Years back it was customary for every family to butcher a pig in the fall and preserve the meat by salting and making an assortment of cured sausages aged over winter. The cool mountain climate provided ideal conditions to properly cure and age the jamon. Noting that curing jamon used to be a common family occurrence and since I truely enjoy this jamon, I decided to try my hand at making it, my version is called Sonoma Serrano Jamon.
As with any good jamon quality of the pig is important, here are the sides that I’ll be using for the Sonoma Serrano Jamon legs. The legs do require a special cut to achieve the traditional look of a jamon leg.
During the salting period water is extracted and the salt penetrates deeper into the jamon. After two weeks, the salt is rinsed and the legs are hung to rest for 3 months at about 41 degrees and 70-80% humidity. The legs are then transferred to a room that is 45-48 degree farenheit with a humidity of 40-50%. This slightly warmer less dry environment causes the legs to sweat and extract more water from deeper in the leg. Finally the legs are matured and aged at 55 degrees for 18-24 months.
The leg that you see here has been aged for 48 months and was absolutely delicious, we’re still working on it. This leg began the curing process in April 2007 and was cut August of 2011. Normally legs are not stored this long but, when you start with 36 jamones, there’s only so much of the good jamon that you can enjoy. Dennis, holding the leg surely enjoyed the jamon.
When the jamon is ready to served, it’s cleaned of all the yellow rancid fat. Cutting down to the creamy white fat is desirable until you reach the burgundy colored jamon. The jamon is cut by hand into little bite size slices, the cut is somewhat rustic.
A word of caution, this post is not a recipe or intended as a procedure to make your own jamon. There are many steps that I didn’t talk about regarding sanitation, temperature control, humidity and air circulation. The whole process can be very detailed and some spoilage is expected. Out of 36 jamones, I lost two to bad mold and a spike in temperature during the curing process. The process was not difficult once basic safety procedures where put in place. Now I’m looking forward to the next batch in 24 months. Salud amigos!