One of our stops on this gastronomic road trip through Spain was a sweet one in Salamanca, a small but exquisite town with ancient origins. Salamanca is known as a university town as its home to the University of Salamanca, which is one of the oldest universities in Europe, along with the University of Bologna, the Sorbonne in Paris, and Oxford University in England.
The University of Salamanca is really a beautiful and historic school.
However, Salamanca is also a great foodie destination in Spain. There are so many wonderful restaurants in Salamanca, most serving really delicious dishes without pretense.
Salamanca is also one of the best places to buy the best jamon in Spain as the famous Iberico pigs are bred in the areas around Salamanca, where they roam freely and mainly eat acorns.
So, of course, I had to buy some Iberico jamon to bring back to Asia.
There are many kinds of local ham in Salamanca and most of them are very good. However, if you want the very best, this is ham from 100% Iberico pork that has been cured for around four years. I tasted a slice of this before buying it, and it was pure heaven.
So right there and then, I got the butcher to cut off a good part of a leg of ham and then divide these into three parts, each to be vacuum packed. Apparently, the ham will last for as long as a year, as long as you don’t open it.
The butcher in Salamanca, at a jamon specialty store, said to me: “You must serve the jamon at room temperature, and warm the plate in the microwave before placing the ham slices on it. The jamon will just melt in your mouth.”
And that is just what I intend to do.