Lesson 11 SERRANO HAM

1.Read and memorize the following words:

to promote [prə 'mə ʊ t] сприяти, допомагати

e.g. In mayonnaise eggs are used to promote the emulsification.

to obtain [ə b'teı n] отримувати

e.g. Men usually eat more food and thus obtain more minerals.

quartering ['kwɔ: tə rı ŋ ] розділення, ділення на чотири частини

e.g. The conditions for slaughtering and quartering should be properly defined.

stable ['steı bə l] міцний, стійкий

e.g. Thiamin is fairly stable to heat if the food is acid.

cornerstone ['kɔ: nə stə ʊ n] кутовий камінь

e.g. The production of cheeses is the cornerstone for our milk processing plant.

challenge ['tʃ æ lı nʤ ] виклик, (перен.) складне завдання

e.g. It was a challenge just to survive.

chamber ['tʃ eı mbə ] приміщення (закритий простір для чогось), камера

e.g. The meat is first frozen, then placed in a vacuum chamber.

ambient ['æ mbı ent] оточуючий, навколишній

e.g. To avoid darkening the ham should be covered with a plastic film and kept in suitable ambient conditions.

initial [ı 'nı ʃ l] початковий

e.g. The initial cost on that product was very low.

external [ek'stɜ nl] зовнішній

e.g. This medicine is for external use only.

to penetrate ['penı treı t] проникати

e.g. The smell penetrated into the room.

2.Match the words with their definitions.

3.Read and translate the text.

The Consorcio del Jamyn Serrano Espacol is the association of the main producers and exporters of Spanish Serrano Ham. Set up in 1990, its aim is to support and promote on the international markets high-quality, fully standardised ham using the most modern production techniques while following traditional methods. The Consorcio establishes very strict quality standards, defining the most suitable conditions for the different stages of pig-farming – feeding, transport and slaughter – and for the actual preparation and curing of the ham.

Jamyn Serrano is the hind leg of the white pig, obtained under proper slaughtering and quartering conditions and subjected to a process of salting/drying and curing under perfectly defined conditions. The result is a stable meat product with exceptional sensory and nutritional qualities. Jamyn Serrano is one of the cornerstones of Spanish gastronomy. It is Spain’s most outstanding meat product, not only because of its high levels of consumption and deep-rooted tradition but also because of its high quality. The word “SERRANO” in Spanish refers to the sierra, or mountains. Jamyn Serrano is traditionally produced in mountain environments where the air is clean, the moisture levels just right and the winters cold. These are the traditional requirements for curing.

Production of Jamyn Serrano according to Consorcio standards is apparently simple – all you need is fresh pork, salt, air and time. That sounds easy but professional production involves substantial technical challenges. To produce a ham is not difficult, but to produce a high-quality ham is a very complex process. Production is carried out today in modern drying chambers incorporating the latest technology and high standards of hygiene which artificially reproduce all the different phases of the process, allowing continuous production, consistent quality and optimum ambient conditions at all times.

The process start at low temperature with high relative humidity and, as the temperature gradually rises, humidity decreases. In this way, the initial product is transformed gradually, naturally and spontaneously. The inside of the ham gradually dries out as the salt penetrates it. The application of salt and the right external conditions lead certain substances within the ham (fats and proteins) to be transformed by complex biochemical mechanisms. If the process so far has been correctly carried out, the hams are then placed in special drying-chambers (under natural or artificial conditions) and, with time, the work begun 6 or 7 months earlier is rounded off. The complete process last for 9 to 10 months, with a minimum weight loss of 34%.

Jamyn Serrano contains proteins, fats and water as well as B-group vitamins and several trace elements. It offers per 100 g:

· 30-35 g protein, important for growth.

· 8-14 g fat, necessary for establishing reserves.

· 4-6 g common salt.

· Other elements in smaller quantities, B-group vitamins and certain minerals such as iron, phosphorus and calcium.

4.Answer the following questions.

1.What is aim of the Consorcio del Jamyn Serrano Espacol?

2.What does this association establish?

3.How is Jamyn Serrano obtained?

4.Where is Serrano ham produced?

5.What are Consorcio standards for its production?

6.How is high-quality ham production carried out today?

7.How long does the complete process of ham production last?

8.What does Jamyn Serrano contain?

5.Say if the following statements are true or false. Correct them where necessary.

1.To support and promote on the international markets high-quality, fully standardized ham is the aim of the main producers and exporters of Spanish Serrano Ham.

2.Jamyn Serrano is the fore leg of the white pig, obtained under free slaughtering and quartering conditions.

3. Jamyn Serrano is one of the cornerstones of Spanish gastronomy.

4. Jamyn Serrano is not very popular among consumers in spite of its high quality.

5.The professional production of Jamyn Serrano involves substantial technical challenges.

6.The process of production starts at high temperature with low relative humidity.

7. Jamyn Serrano contains proteins, fats and water as well as B-group vitamins and several trace elements.

6.Finish the sentences.

1.The Consorcio establishes …

2.The word “SERRANO” in Spanish refers to …

3.Jamyn Serrano is traditionally produced in …

4.To produce a ham is not difficult, but to produce a high-quality ham is …

5.The inside of the ham gradually dries out as the salt …

6.The complete process lasts for …

7.Serrano ham contains …

7.Describe the way Jamyn Serrano ham is produced.