Spain is one of the countries in the world notable for its culinary arts and cuisine. However, there is one iconic and traditional product that has stood the test of time as a gastronomic favourite: Jamon, pig’s hind leg cured with salt and time.
Anyone who’s tasted jamon knows that the Spanish jamon, silky in texture and deeply savoury, is better than ham made anywhere else. Take note: they are not smoked or cooked in any way. The salt essentially plays an important role in the curing process from salting or “salado” to drying and maturation or “secado”. And when ready, the jamon is served thinly sliced, either on its own or with some good bread. Txanton, the first jamoneria in the Philippines, carries three kinds of jamon: Jamon Serrano, Jamon Iberico, and Jamon Iberico de Bellota.