Ham in Colombia (track)
No commentsBy Lamberto Fresnillo
-A Gastronomic story of the Colombian Ham industry
Pasto, a city located in the southwest of Colombia is the main region in the Colombian industry of the preparation of hams. Actually, Pasto has a history on the preparation of ham products that goes back to the 50’s when a Basque mason, called Jose Torrontegui Alday, aged 28, arrived to Colombia.
He was born in Bilbao and he decided to live in Colombia attracted by the idea of becoming a builder. He worked in Bogota and Cali until the 60’s when he was invited by a friend to visit Pasto, the capital of Nario where he lived until 2003.
The history of the ham industry in Pasto began when he offered to his guests during a celebration in Pasto, a ham that he has dry-cured in his house for six months. The guests were so fascinated with the taste of the pork, unusual at the moment in Pasto, that they encourage him to start his own business marketing the product.
- Success in Colombia of the Serrano Ham prepared in Pasto
After decades on the business, the Serrano ham that is prepared in Pasto has succeed in the Colombian market. The hams are commercialized in Bogota and in the rest of the country. The secret of its success is simple: it’s the only kind of Serrano ham in Colombia that is prepared following the Spanish tradition for its preparation which means that the Serrano Ham from Pasto is not industrialized during its preparation process.
- Ham preparation in Colombia, a tradition that comes from Spain
The types of hams that are used during the preparation are Iberian ones. The hams are prepared in the same way that they have always traditionally been made in Spain: using the hands and without any technology. Nowadays, closed chambers and specific lights are used during the drying process of the ham to regulate the temperature. However, in Pasto, the ham is prepared the same way as it was, 400 years ago: hung and cured over eight months.
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How the Chorizo Is Prepared and Eaten in Colombia
By Lamberto Fresnillo
What is a Chorizo? :
The chorizo is a type of sausage prepared with pork meat and mince meat spiced, specially using paprika, which is the most distinctive element of a chorizo in comparison with other kind of sausages. Their condition and taste change, in relation with its preparation, its flavor and presentation through the countries and regions where it’s prepared.
The tradition has imposed the particular conditions of the chorizo preparation depending on the different places where this plate is known. In the countries of south America Argentina, Uruguay and Colombia for example,people use this word to name any coarse meat sausage, different from the Spanish-style chorizo that comes from Europe that is also available in this countries.
- How the Chorizo is prepared in Colombia?:
The chorizo in Colombia, a north country of south America, is prepared using a pork sausage, chopped and seasoned. It is called also “chorizo Antioqueo” because “Antioquia” is the region of Colombia where the chorizo is more famous.This region is placed in the north of the country being “Medelln” its capital. Unlike the chorizo in Spain (Europe), there is only a recipe to make a” Chorizo Antioqueo”. However, the proportions of the ingredients and the mix level of the pork, the onions, the bacon, the garlic, the chili, the coriander, the oregano, the salt and the pepper change on every town of the region.
- How the Chorizo is eaten in Colombia. :
In the region of Antioquia, people used to enjoy eating chorizo tasting its different gastronomic texture,depending on the town where it is prepared as we mentioned before. The chorizo is usually eaten along with an “arepa paisa”, another gastronomic plate of the region and a beverage. Spanish chorizo is also available but it distinguished to the chorizo antioqueo.
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Thursday, October 27th, 2011 at 1:10 pm and is filed under education. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
