Four Spanish delicacies have made it into the top ten best meat products in Europe. Perhaps it is precisely thanks to its cuisine that Spain leads the tourist market of the Old World.
The first three places in the ranking were rightfully taken by Spanish hams:
Iberian hams are made from black pigs that are raised on free-range and fed on acorns. This gives the product a special aroma and unique taste. The quality of Spanish Iberian hams is determined by the percentage of black pork. Jamón 100% Ibérico is supplied to the royal kitchen and is practically not exported.
Following the hams is the Italian dry-cured ham Prosciutto di Parma (4th place). Gourmets appreciate this product for its perfectly balanced taste and aroma. The high organoleptic indicators of Prosciutto di Parma are achieved through secret production and aging technologies, passed down from fathers to sons.
Further down the list of the most delicious meat delicacies in Europe, Croatian and Serbian smoked sausages - kulens - are located one after another. A large amount of spicy seasonings and spices are added to pork during the production of kulen. Thus, Slavonian kulen from Croatia (5th place), in addition to garlic and pepper, contains onion, and Serbian Petrovac kulen (6th place) also contains cumin.
The 7th place in the ranking is occupied by the Portuguese Presunto do Alentejo. This ham is made from certain parts of the black Iberian pig using salting, drying, and curing for 60 days at a temperature of 6 degrees Celsius. The result is a meat with a soft texture of a dark red color, with marbled veins.
In 8th place is a delicacy from France with the courteous name Jambon-sec-de-Corsa, which means that this product comes from the island of Corsica. It is there that local pigs are fed not only acorns but also barley and chestnuts. Such a diet gives the Corsican ham a rich flavor, combining notes of fruits, nuts, and mushrooms.
The 9th place was taken by another ham from Spain, the Serrano variety. This dry-cured ham is made from the meat of ordinary white pigs, raised without adhering to special diets and grazing standards. Jamón Serrano (translated as "mountain ham") is typical of mountainous areas and is a common food for Spanish shepherds. However, this does not prevent the majority of the Spanish population from consuming Serrano.
And finally, the top ten meat delicacies in Europe are completed by the Italian prosciutto di San Daniele. This ham has been made according to the same recipe for over 500 years, only in the city of San Daniele. Pigs here are fed whey and high-quality grain, grazed in the fresh air in the foothills of the Dolomites. And only meat and sea salt are used to make prosciutto. The salted semi-finished product is pressed and dried for a year. Mature prosciutto di San Daniele acquires a malty aroma, and the ham has a pinkish-red hue on the cut.
All types of prosciutto go well with fruits, cream cheeses, and olives. Tourists are usually offered to try meat delicacies with figs, melon, mozzarella, and, of course, famous southern wines.
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