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Jamón Serrano
Jamón Serrano ("Serrano ham", literally "ham from the sierra, or mountain range") is the most commonly consumed range of jamón in Spain. The term is regularly applied as an umbrella term for all dry-cured jamón in Spain (as opposite to Jamón de York), although is most precisely used for jamón produced from white and/or non-Ibérico breeds of pig, and typically produced under certain denomination of origin conditions. The majority of serrano jamones are made from a landrace breed of white pigs or from commercial breeds such as Duroc. Jamón serrano described variously as jamón reserva, jamón curado, and jamón extra are all produced from compound-fed white pigs.

Jamón serrano has TSG (Traditional Specialities Guaranteed) status. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition, or method of production have been consistent for a minimum of 30 years.

Production
Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for 6 to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham".

European Union Protected Designations of Origin
Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products, including some local jamón and jamón producers, are covered by a Protected Designation of Origin (PDO) or Protected geographical indication (PGI):


 * Jamón de Teruel has PDO status.
 * Jamón de Los Pedroches has PDO status.
 * Jamón Dehesa de Extremadura has PDO status.
 * Jamón de Guijuelo has PDO status.
 * Jamón de Huelva has PDO status.
 * Jamón de Trevélez has PGI status.

Jamón Ibérico
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