I have gathered here two families of cured hams. On the one hand, Spanish hams: Serrano and Iberian hams (pata negra), which develop aromas of fungi and terpenes due to the external mould produced during curing; and on the other hand, Italian hams: prosciutto and San Daniele – in addition to the French Bayonne ham – which are marked by fruitier compounds (esters, aldehydes and lactones).
Complementary Ingredients
- Olive oil
- Artichoke
- Mackerel
- Chestnut
- Date
- Shrimps
- Dried fig
- Melon
- Mushrooms
Wine & Complementary Drinks
- Cabernet franc
- Roasted beer
- White champagne (mature)
- Sherry palo cortado
- Roussane
- Scotch whisky
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.