Presupuesto: Usually one leg is enough for 20-30 persons, and a good leg of jamón can cost from 200euros. Spanish wines vary in prices depending on the region and the vintage. One of the best wines can be found in the region of Rioja.
Actividades: Decoration and Presentation The decoration Get your caterer to adorn the reception area with red and yellow Spanish flags on streamers. Set up a bar serving well-renowned Spanish wine. The presentation Set up the jamón shrine-like on a "jamonera", (a specially made stand to hold the leg of ham for slicing). As a treat for the eyes, you can see the skill involved on slicing the ham into thin refined slices that melt in your mouth.
Consejos: Check with your caterer to see what are the other types of food they can prepare with jamón or complement Jamón. You can also combine the variety with other famous Spanish products of "embutidos" (sausages). There are also many other types of wines from the different regions of Spain apart from the region Rioja. You can also select from other regions such as Ribera de Duero, Penedés, Priorato, Albariño, Jerez, Málaga, etc... Consult your caterer what are the wines that go well with the jamón that they are offering to you.
Otro: Jamón, Jamón, Jamón The world of Spanish cured ham is rich with varying taste and quality and thus prices. Jamón serrano (means "hams cured in the mountains") as is generally called, is made from pigs fed on acorns ("bellota" in Spanish). The meat is rolled in salt and left for several weeks, after which the salt is removed and the jamón is cured, or "dried", in special cold rooms either in a factory or in a private home or farmhouse in cold mountain air. This could take about 6-8 months. The quality and price range of Jamón depends on the following: 1) The length of time the meat is cured, and the cut of the meat. You can choose between a "pata" (hind leg) or a "paleta" (shoulder). There are many schools of thoughts - some claim that the pata taste better than the paleta, and some claim the other. There are even those who think they taste the same. You should judge it for yourself! 2) The breed of the pig There are two different classes of hog grown for jamón production: the native black-skinned and long-legged Iberian hog makes the highest quality, but only represents about 5% of the total production, and the more cost effective "white hog" are normally the Large White, Landrance, or Duroc strains and crosses. 3) What the hogs have been fed and fattened with The Iberian hogs range fed and fattened on acorns in the cork-oak groves along the southern half of the border between Spain and Portugal offer the crème de la crème of jamón serrano. However, this method is costly, slow and not particularly productive. Thus, the large majority of the hams in the marketplace are derived from "white hogs". Jamón are in general produced in four distinct areas: 1) Dehesa de Extremadura Region of Extremadura is just south of Guijuelo also bordering on Portugal. These jamón are either from pure bred Iberian hogs, or Duroc crosses which are at least 75% Iberian bloodstock. There are a variety of quality levels that depend upon bloodstock, cut and feeding/fattening conditions. 2) Guijuelo Province of Salamanca in west central Spain, close to the Portuguese border, they are made either from pure-bred Iberian hogs, or Duroc crosses. There are two quality classes: - jamón Ibérico de bellota - range fattened on acorns - jamón Ibérico - range fattened, diet supplemented with commercial feed 3) Jamón de Huelva Province of Huelva in Southwest of Spain bordering on Portugal, there are a variety of quality levels which depend on the bloodstock, cut and feeding/fattening conditions. 4) Teruel The entire province of Teruel (northeast Spain) is included in the DO(Denominación de Origen) Teruel production category. The air curing must, however, take place at more than 800 metres above sea level. The hams are all "white hogs"- Landrance, Duroc or Large White (and crosses). As there are no cork-oak ranges in the Teruel area, they are fed and fattened with commercial feeds. The cool dry climate, however makes things just right for producing high quality "serrano" hams. Rioja wines Savour the glorious flavours of jamón with the world renowned Spanish wine. La Rioja. You will discover a delightful range from lush, exotic fruit flavours such as cassism raspberry and cinnamon to full-bodied, earthy intense flavours.