Ham in Colombia

-A Gastronomic history of the Colombian Ham industry Pasto, an area positioned in the southwest of my friends Colombia site is the principal area in the Colombian industry of the preparation of hams. Truly, Pasto has a record on the planning of pork items that dates back to the 50's when a Basque mason, called Jose Torrontegui Alday, aged 28, arrived to Colombia.He was created in Bilbao and he chose to are now living in Colombia attracted by the thought of learning to be a contractor. He labored in Bogota and Cali until the 60's when he was welcomed by a friend to visit Pasto, the capital of NariAo wherever he lived until 2003.The record of the ham business 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 friends were so attracted to the taste of the pig, uncommon at the second in Pasto, that they inspire him to start his own business marketing the product.-Success in Colombia of the Serrano Ham prepared in Pasto After years on the business, the Serrano pig 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 achievement is simple: it's the only sort of Serrano pork in Colombia that is prepared following the Spanish tradition for its preparation which suggests that the Serrano Ham from Pasto isn't developed during its preparation process.-Ham preparation in Colombia, a that comes from Spain The kinds of hams that are used during the preparation are Iberian kinds. The hams are ready in the same way that they have always historically been produced in Spain: utilising the hands and without the technology. Today, sealed chambers and specific lights are used during the drying process of the ham to regulate the temperature. However, in Pasto, the ham is organized exactly the same way as it was, 400 years ago: put and cured over eight months.