Ham soup base

Ham soup base is an essential ingredient in cooking that provides a deep and characteristic flavor to soups and broths. It is a concentrate made from the slow cooking of ham bones and meat, along with vegetables and spices, resulting in a tasty broth that is slightly salty with a distinctive smoky aroma.

Origin: This type of base is traditional in various European cuisines, especially in Spain, where ham is an emblematic product. Its use has spread to Latin American gastronomy, adapting to different traditional recipes that require a rich and aromatic stock for soups, stews, and sauces.

Properties: Ham soup base provides umami, which enriches the flavor profile of dishes. Furthermore, it contains nutrients from the ham, such as proteins, minerals (especially iron and zinc), and collagen, also promoting a more gelatinous and pleasant texture in the broth. It is a convenient option for intensifying flavor without the need to cook ham or bones for hours.

Synonyms in Spanish from Latin America: depending on the region, it may be known as caldo de jamón, fondo de jamón, or simply extracto de jamón. In some countries, the term concentrado de jamón is also used to refer to this preparation.