Cerdà ham. Cerdà ham.

Pernil Cerdà


Recipe name
Pernil Cerdà
Winter, Autumn

The traditional pig slaughter is a custom still conserved in villages throughout La Cerdanya. In fact, many of those who emigrated to Barcelona ended up as butchers. One of the most typical dishes is jamón cerdà, or sweet and sour ham, which is also made in other regions, and has ancient origins. To make this dish it is advisable to use ham from Catalonia, lightly cured. If it is dry, it can be soaked or plunged into in boiling water for a few seconds, then dried thoroughly.

Ingredients for 4 people
4 pieces of lightly-cured ham, 1 generous trickle of good vinegar, 2 spoonfuls of honey, olive oil
Lightly fry the pieces of ham in a frying pan with a little olive oil, but do not allow to brown. The add a trickle of vinegar and bring to the boil. Add the honey and stir so the pieces of ham absorb the sweet and sour flavours. Serve immediately.