[ The beauty's legs ]

leg

My good friend told me a serious joke,

Why do people like long-legged partners?

Because jungle societies run fast,

This way the partner will live longer.

I said that the partner was more like a black pig,

The story of ham sounds longer and sexier.

It's a continuous rainy day, and I rarely go home after a business trip, and I have a mountain of manuscript debt. I usually refuse a meal, spend time in a cafe not far from home writing my public account, and get up in the morning with a homemade ham salad. As long as there is still a stack of 5J in the refrigerator, I will not panic when I am hoarding my legs.

Time rippled by, including the wonderful trip a few years ago, seemed to be right in front of us. An elegant leg cutter may not necessarily have beautiful legs. But as long as you have seen him or her gentle battle with your legs, you will understand why it is a career that can earn up to $4000 an hour.

Florencio Sanchidrián, Spain's most powerful ham master who appeared on "Flavor of the World", was born in Avila, Spain and makes 200 hams a year. In 1986, he won the first prize in a ham cutting competition in Spain. Now, Florencio is Spain's most famous leg cutter and once cut legs for famous political figures. In 2004, he was appointed as the Iberian Ham World Ambassador by the International Academy of Food. In 2013, the New York Times called him a rock star in the ham world.

I once ate freshly cut ham in a small Spanish town. The leg cutter was as calm as a leisurely stroll. The Spanish bullfight song automatically sounded in my heart. I walked with the sword delicately, and when it slid, it looked like silk, and "cicada wings" were slowly drawn out from the tip of the knife. He rolled up easily in the light, and when he teased me on my lips, I couldn't help but heat my chest and tremble. It was an unbearable lightness, beautiful and dangerous experience in my life.

But I won't cut legs. The 5J packaging gives me steady happiness. 5J tenderloin sausage is also my favorite flavor. In the Catalonia region of Spain, near Barcelona, sausages made from Iberia pork are abundant, and some of them are added with nuts, cheese, etc. to add flavor. In spring and summer, I add Borage, Rocket Vegetable, Mulberry to my ham salad, drop a little Bassamique vinegar, and add a little nuts, cheese, and even beehive. In autumn and winter, I will also make a small vegetable pot with sun eggs and put my favorite ham in the end.

Spaniards don't use legs like I do. When I think of this, I always sigh: Ah, another luxurious and bloody morning.

Ham in salad can also be as warm as skin. No matter how busy I am, I turn on the 5J in the morning, and greetings from 100% purebred Iberian Black-Hairy Oak Fruit Pig from Spain come. I would take a plate and heat it in the oven, and then put in the ham slices. It tastes so warm and oily.

With ham, I usually drink coffee during the day and drink alcohol at night. Thinking of the fact that mature women in Spain always like to hang out in coffee shops during the day, they don't talk much because of their sexual nature. Once I watched a beautiful woman about 50 years old from the next table leisurely enter from the door. Her wavy hair was tied up with a bright silver flower hairpin on the top, her eyes were shining, and her eyelashes were a parabola, illuminating the man who was eager for her arrival. The long satin skirt has a graceful arc at the hip line. When the word bright and beautiful is used on such women, they are a little flustered. They are not noisy and shine quietly. The temperament was matte, beautiful and unclear, and I couldn't move my eyes away. I wanted to take a look more so that I could see the bright future.

I can imagine her in the kitchen,

The man's obsession.

Or,

Men guard the kitchen,

Waiting for her light to come in.

At this time, the screenwriter should arrange for them to eat ham,

The kitchen plot can be fast-forwarded.

People who like to eat ham should be able to understand my mind. The aroma of fresh meat cooking is straightforward, while ham is the high-grade quality of fresh meat after complex fermentation, and the "long" is irreplaceable. In spring and summer, you can melt fat with warm hands, so you can appreciate the changeable lines of fat. The temperature directly affects the flavor of ham. The best eating temperature: room temperature (22-25 degrees). A glutton who knows how to eat ham has a complex and long aftertaste. The bright and unclear taste is fascinating!

Ordinary Spanish families actually don't care about this, and they are not as extreme as our domestic ham enthusiasts. When they buy ham, they will choose mountain ham, which is white piglet's ham. Because the price of mountain ham will be relatively cheap, but its taste cannot be compared with Iberia ham. Families with better conditions will choose Iberia ham, but more people choose white label and green label, and rarely choose acorn ham. In fact, most pure-bred Iberia acorn hams are exported to other countries, such as the United States, Germany, Japan, China, etc., so few native Spanish people eat high-quality hams.

No matter how rough it is eaten, I think it is still too wasteful to mix 5J ham with honeydew melon, although this is a relatively accepted way to eat ham by Chinese people now. 5J Cinco Jotas Iberia ham originated in 1879 and is a well-deserved treasure in Spanish food culture in my heart.

5J ham is a legend from Habago and follows stricter standards than the black label ham in the Spanish national classification: only 100% purebred Iberian black pigs are used and grown freely in Dehesa grassland in the southwestern Iberian Peninsula. All kinds of oak fruits and spice grass have become food sources for black pigs. Black pigs have a two-year growth cycle. On average, more than 60 oak trees support a black pig. During the acorn ripening season, they consume more than 7 kilograms of acorn per day on average, which can gain weight by 50%.

I often joke that the weight gain has temporarily won, but if I don't eat better, the Iberian pig's diet will surpass mine!

Mountain ham has some pig's mutton smell, so it is necessary to cover the mutton smell with the taste of honey melon so that the ham can taste sweet in the mouth. Pure Iberia ham does not have the slightest bit of mutton smell, only the freshness of acorns, so there is no need to cover it with honeydew melon, just taste its original flavor.

5J ham is sold well in more than 50 countries and regions around the world, probably because it can taste the aroma of acorns, roasted hazelnuts, wet wood and wild flowers. Each 5J ham goes through a natural process for at least 5 years to present a strong nutty aroma and rich taste levels.

I have breakfast in the morning and wait for the sun. If I choose a better ham, my appetite will be better. When I'm busy, I sometimes have a plate of black label black hairy pig 5J ham in Spanish oak trees for lunch.Roll black olives and arugula, place on toast, and fill it in one bite to serve a meal.Take a sip of Su Dai, who has freshly picked rosemary in the yard, and you immediately feel certain.

But no matter how simple it is, I don't think such a meal is at all. If the meal was black label and I said "luxurious", no one would have any objections.

Each ham needs to go through at least 5 years of natural processes before it can be put on the market. Black label is the highest level, and its oily aroma and soft taste cannot be replaced.

The 5J ham in the famous banquet is like tasting a Spanish beauty.

Spain's national grading system divides ham into four grades from low to high: white label, green label, red label, and black label. Beautiful pigs are like beauty, with different degrees of fitness and attractiveness in their bodies.

Black label grade Iberia ham accounts for only 9% of Iberia ham. This kind of appreciation is not offensive at all, because each "beauty" is unique and deserves to be interpreted and appreciated in an appropriate way, so that there can be a unique "love" on the tip of the tongue.

Since 2014, Spain has introduced a new law to classify Spanish ham according to four legal labels-white label, green label, red label, and black label. Among them, the white, green and red labels are all of more than 50% Iberian origin. The difference is that the white label is captive feed pigs, the green label is stocked feed pigs, and the red label is acorn pigs. Black label is a purebred acorn pig of 100% Iberian descent.

Spanish national standards use pig ancestry, stocking space and whether it is fed with acorns as factors to judge the quality of Iberia ham. For black label ham, it must be 100% Iberian black pig ancestry, and acorns must be eaten during the acorns ripening season. On average, each pig has more than 7500 square meters for stocking activity in the grassland.

The aroma and concentration of acorn pigs and non-acorn fruits are very clear, depending on whether you like fat or thin. I am the kind who always put light makeup on my mouth. After all, Jabugo Village is the cradle of 5J ham. Its unique geographical and climatic conditions meet the complex and sophisticated production requirements of 5J ham. Around the Chinese high-end dining table, the way to eat Iberian ham is also carefully delineated on my taste buds, and I silently write down the differences in each part.

Usually, if you eat only ham tasting, you usually have more MAZA, that is, the calf area. The higher the grade, the better.

I usually eat ham with pink champagne or sparkling wine at home. A dry white from Rioja, Spain's most famous grape growing area, was recently discovered. It dates back to the Middle Ages. Montecilo Blanco 2019, with a hint of orange blossom aroma on the white fruit and a slightly sweet caramel flavor, complements the natural fermentation beauty of ham.

in At the media launch dinner of 5J Ham x Hangzhou Park Hyatt "Nature's Favorite, Nature's Favorite",I have a connection with my heart. I have also drunk this wine. In addition to grape wine, I have also eaten many surprises like encountering a "luminous cup".

When I mentioned that MAZA is rich in oil, I also discovered that it turns out that MAZA is very crispy when "roasted". It has become the queen on top of the seafood risotto, making the teeth start to rustle, and it is not necessary to cook black label.

Special development of Antarctic dogfish, black truffle risotto, 5J ham crispy

When I eat all kinds of dumplings, I pay special attention to the ratio of fat to lean. Oil can make the dumplings earth-shaking. This can be seen from the Hong Kong-style fried dumplings I ate at Park Hyatt that day. The crispy base is supported by the flavor structure of ham fermentation, which is more worth remembering!

Huajiao 5J ham fried dumplings

Babilla is leaner and sweeter than MAZA. I think it is a perfect match with seafood!

On-site cart production

Sustainable black tiger shrimp, white kidney beans, 5J ham, X.O brandy

Because JARRTETE has more fascia and less fat near the claws, it has a strong taste. In fact, it is a very smart choice to stew the base soup and pour juice with the bones. I have seen many Spaniards also dice, and it is very convenient to use them to serve as refreshing wine tasting.

Roast M9 beef with beef, celeriac paste, braised spring onions in red wine, ham sauce

5J Stewed with Ham and Winter Melon

According to Chinese habits, ham is the soul of the soup at the Manchu and Han banquet. Bottom soup and ham eaten directly are usually treated differently. PUNTA is close to the buttocks, and the fat distribution is snowflake. When the hot soup is poured on, the fat will instantly melt and give off a fragrance.

As the taste becomes stronger, the wine at the ham banquet will also turn from white to red. Whether it is the tempting American oak flavor of Montesloo Limited Edition Red Wine 2014, or the Montesloo Grand Collection Dry Red Wine Vintage Selected 1975. The exquisite structure, accompanied by the aroma of black fruit and resin, is beautiful.

I like the round aroma of Rioja more and more. The tannins are ripe and the acidity is balanced. There is room for Chinese and Western combinations, and it is suitable for pairing with rich seafood and meat.

Selected in 1975, there are also more noble mahogany spices that Chinese people like, which are vividly reflected in the lasting aftertaste. When Aolong Wellington, the "staple food", came up, everyone freely entered the drinking session.

Aolong Wellington, 5J ham

Finally, the dessert with the "Baked Basque Cheesecake Summer Black Truffles" is the first of Kairos 1520 Solera Grande Collection Sherry Brandy (Collector's Edition). The original truffle flavor gradually disappears in the air, followed by It has the sweet aroma of apricots and dried prunes, and the exquisite acidity carries the rich three flavors.

At the end of the game, no wonder everyone was still interested!

Starting from August 25, 2022, Hyatt Hotels Group's 7 cities and 8 stores (Grand Hyatt Hangzhou, Park Hyatt Hangzhou, Park Hyatt Beijing, Park Hyatt Sanya Sun Bay, Park Hyatt Guangzhou, Shenzhen Bay Andaz Hotel, Xiamen Andaz Hotel, Chengdu Qunguang Grand Hyatt) teamed up with Spanish food treasure 5J ham (Cinco Jotas) to launch 5J limited-time chef customized menus and 5J la carte dishes.

I am also planning to go to the Steakhouse of the Grand Hyatt Hangzhou to try the 5J acorn-fed 100% Iberia ham Set menu. They also have ham in their desserts. The thick sweetness of Basque cheesecake can't stop the salty taste of 5J ham. Accompanied by Parmesan ice cream and Mascarbuniz main Sabayon stuffed with almond crisps, it's worth a special trip!

I also see many sustainable ecological and environmental contributions in the menu. Whether it is the selection of ingredients or the wisdom of cooking methods, they all respect the theme of "Nature's Favorite, Nature's Favorite"!

From August 25 to September 25, food lovers can also enjoy delicious food while contributing to the protection of natural ecology. Eat the exclusive 5J menu customized by Hyatt Regency chefs, and 5% of the 5J dishes spent will be automatically donated by each Hyatt Regency hotel to the "Shanghai Roots and Shoots Million Tree Planting Project" charity project.

The beautiful legs are special

I keep eating ham, in large part to maintain my weight. I heard from friends in Spain that 100% Iberia black pig ham fed with acorns is rich in oleic acid, the equivalent of olive oil, and is part of the well-known and balanced Mediterranean diet.

This makes me practice this lifestyle more. After all, there is nothing wrong with increasing "good" cholesterol and lowering "bad" cholesterol and triglyceride levels. In fact, raw food is relatively healthy. Sodium nitrite is not terrible. In fact, ammonium nitrite, which will become harmful to the body after heating, is what needs to be paid attention to. But even cooked food, for Chinese people who have eaten ham and soup since childhood, it is a hooligan regardless of measurement, let alone delicious food.

In addition to being delicious and healthy,5J hamThe requirements for beauty are actually very strict. The top legs must come from 100% purebred Iberian black pigs, bred in the Dehesa grassland, the Habgo Jabugo Reserve, and must also be raised with acorns...

In addition, there is a deep secret, which is the 5J century-old ham cellar.

It is a natural cellar dating from 1879. Those unique microbiota have been thriving forever like Xiao Longnu, leaving a unique and obvious aroma and flavor on the 5J ham.

Time has attracted beauty, and a century-old persistence has passed down the legend of 5J ham to this day. That unique memory of beauty will continue to make more people covet it.

My legs are not old, I envy them so much.

The goddess asked

How do you like to eat hot legs?

"Xifeng couldn't help but laugh today,

But you have to cut off the legs of the egrets."

--Shi Yuanmiao's "Sixty-seven Ode to Gah"

Food Bless You!

Consultant for "Flavor World 3"

Owner of "God's Table"

Producer of "Food Wild China"