Staff Favorites: Jamón Serrano and Lomo Serrano

In my opinion, the best accompaniment to any cheese board is some lovely charcuterie. However, who is to say which meat should go along with the cheese that you have gotten, especially when we have 15 different options listed on our website right now. Today, I will help guide that process with my two favorite charcuterie options, Jamón Serrano, and Lomo Serrano.

            Jamón Serrano is an amazingly salty, dry cured ham that is typically produced in the mountainous regions of Spain which generally have a lower humidity level. It is typically aged for 16-24 months, as opposed to Italian Prosciutto which is typically only aged for 12-14 months. This aging time, as well as the humidity levels of the mountainous regions of Spain, lead to a drier ham with a much more intense flavor and a rich red color.

            Lomo Serrano is far and away my personal favorite charcuterie option that we sell. Made from the tenderloin of the serrano ham, cured with garlic and smoked pimentón paprika, Lomo is a wonderfully savory, melt in your mouth, treat. Lomo is cured for 90 days in the crisp Spanish mountain air, allowing for a moist, yet firm texture. Lomo is significantly leaner than other whole muscle meats, like Jamón Serrano, yet still has enough intramuscular fat to retain its flavor and moisture.

Pairings for Jamón Serrano

·         The most classic pairing of Jamón Serrano would be with Manchego, a wonderfully salty, crystally, and dry, aged sheep’s milk cheese from Spain. I love to add a small amount of honey to this pairing to add just a touch of sweetness.

·         Another of my favorite pairings would be Mahón Semicurado. This salty, acidic, flaky Spanish cow’s milk cheese adds just the right amount of acidity to knock your socks off while eating with Jamón Serrano. Add in a dollop of fig jam or a dried fig or two to really take this pairing to the next level.

·         My last pairing for Jamón Serrano is Ossau Iraty. Ossau Iraty is made with sheep’s milk just on the otherside of the Pyrenes Mountains in France. Grassy, minerally, even a bit floral or nutty, depending on the wheel, Ossau Iraty perfectly compliments the saltyness of the Jamón. I prefer mine with a cornichon to add a bit of acidity as well as a satisfying crunch.

Pairings for Lomo Serrano

·         My personal favorite pairing for Lomo Serrano would be French Comté. The nuttiness of the Comté aligns perfectly with the savory profile of the Lomo. Add in a drizzle of balsamic vinegar to add a touch of sweetness and acidity and you are all set to party.

·         Another of my favorite pairings for Lomo Serrano is Garrotxa. This Spanish goat’s milk cheese adds just the right amount of creamy, milky, and nuttiness to add to the savory profiles of the Lomo Serrano. Add a small amount of honey, or a touch of strawberry or raspberry jam to add a slight amount of sweetness.

·         My final pairing for Lomo Serrano is Feta. Made from sheep’s milk, Feta has a touch of sweetness and an amazing combination of salty and acidic flavors. Add in a slice of tomato, basil, olive oil and balsamic on a baguette or cracker of your choice, and you will have easy appetizers that everyone will love.

Staff Favorites: Cudié Catánies

If you have ever come into the St. Paul Cheese Shop, you know it is a small space jam packed with goodies that you might not know anything about. From all the cheese and charcuterie board essentials to sandwiches, oils, vinegars, even chocolate delights, the space might become quickly overwhelming. We, as a staff at St. Paul Cheese, love each product that we carry, and this series is dedicated to just that—sharing our passion about our products with you! Each week I will highlight one, or maybe a few (who knows!), products that we are loving right now. My hope is that you will love these picks as much as we do! With that said, let’s get right into it, starting with one of my all-time favorite treats, Cudié Catánies.

            For over 50 years and 3 generations, Spanish chocolate maker Bombons Cudié has been handmaking these delicious treats in Vilafranca del Penedés, about 45 km from Barcelona. It is a secret family recipe, passed down from generation to generation, that combines the queen of almonds, the Mediterranean Marcona, an amazingly rich white praline paste, and a final covering of decadent cocoa powder. They even come in different flavors, including Coffee and Crème Brûlée which we have carried in the past at St. Paul Cheese, and are equally as delicious. As the holiday season draws near, be on the lookout for fun and exciting new flavors!

            The creaminess of the praline paste combined with the crunch of the Marcona is a texture combination unmatched by any sweet I have eaten in recent memory. The cocoa powder dusting is smooth, and certainly does not overpower the rest of the treat, making for a bite that will leave you coming back for more. They perfectly satisfy the cravings of those of us who have a sweet tooth but are also perfect for people who might not love sweets as much, but still enjoy a treat every once in a while. I keep them stocked in my pantry year-round, and personally, I believe that these treats are one of the most decadent treats that we have in our shop. In fact, myself and fellow cheesemongers Sean and Donovan have all bought full kilogram bags of them! I love including them in my homemade trail mix, or just simply having them as a midday snack. When crushed, they can be used as garnish for other sweet treats, such as ice cream sundaes and cake toppers. With some combination of my sweet tooth and just how delicious these are, most of the time I cannot put them down once I start eating them. Stop into St. Paul Cheese today and pick some up for yourself!