What is the difference between Spanish ham and Chinese ham?

The whole raw ham with bones and hoof is the most delicious delicacy in Spain, and it is also the strongest symbolic totem in this country where male chauvinism is popular. Spaniards like to eat raw ham, and of course the grades vary a lot. The so-called "ham Jamón" refers to the hind leg, while the "front leg Paletta" has less meat and is harder. The most common one is "Mountain Ham Jamón Serrano", which is made from ordinary white pig legs, marinated and air-dried. The more advanced mountain ham has been dried and aged for more than a year, and has a rich and delicious flavor. Almost all raw hams in Spain only use Seasoned with coarse salt, and only air-dried, rarely smoked ham, very simple and natural. Because it is marinated with the hoof and bone, thin slices must be cut by hand when eating. In Taba bars, there are often dedicated people at the bar who are responsible for cutting fresh hams. Although these hams have been aged for a long time, everything is done quickly. It will become dry and smelly, so it must be cut as needed.

In the Tapa Bar in Sevilla, ordinary mountain ham is only qualified to be made into "Spanish sandwich bocadillo". If you want to call the whole plate of ham, it must be made from black-footed pig (pata negra). Only high-end goods are needed. The locals are very casual about what they eat, but they are particularly picky about raw ham. This kind of black-footed pig, called Iberico, has a blood source close to that of a wild boar. It is small in size, has a lot of fat, and has smooth and delicious meat. According to regulations, it must be raised in the oak forest in a semi-wild way. It does not feed feed and only eats oak seeds. Black-footed pigs can produce marbled oil patterns that are comparable to Matsusaka steak. After the pork legs are marinated, they must be dried and aged for more than 16 months before being put on the market. The finest black-footed pig ham "Jamón Iberico" is undoubtedly the most delicious ham in the world. It is plump and plump. If you encounter old and high-quality products, it will almost melt in your mouth.

Of course, there is a price to pay for enjoying delicious food. The cheapest black-footed pig ham costs tens of thousands of dollars per kilogram. However, no one can really eat a kilogram. Ordering half of this raw ham in Sevilla only costs 20 yuan. What's more, outside of Spain, it is unlikely that you can buy it even if you pay several times the price.