All about Iberian Ham
An essential food product for the preparation of dishes in the kitchen, great gastronomic dishes and various tastings, Iberian Ham or jamón ibérico plays an essential role in Spanish gastronomy. But how is it really made? Where does it come from? What about its protected origins? This article answers all these questions, not forgetting a culinary point of view on how to enjoy it.
Production mode
Before can be eaten, Iberian ham must first go through a number of production stages, including sacrifice & butchering, salting, washing and resting, drying and curing. Sacrificing and butchering involve recognizing the quality of the meat according to its type, before it is butchered. Once this stage has been completed, the meat passes through the V or serrano cut before being placed on top of other meat already cut and separated by a thin layer of sea salt. This is the salting stage. During this stage, the ham will be preserved for several days, depending on its weight (a priori one day for one kilo), during which its color and aromas will develop.
After salting, the ham undergoes a washing and resting process . Washing is carried out in lukewarm water, with the aim of removing excess salt. Resting lasts an average of 1 to 3 months, and takes place in a low-temperature room with a certain percentage of humidity. Drying of Iberian ham takes place in most cases in cellars or natural drying rooms to naturally remove the moisture content . On average, this process takes 4 to 9 months. And as a final step, don’t underestimate the importance of maturing , which is designed to develop the ham’s taste and texture.
Provenance and protected origin
Iberian ham is a type of ham made mainly from Iberian pigs. It is derived from the pata negra or black leg, a breed of pig easily recognized by its dark black coat or hoof. These Iberian pigs originate in Spain, in regions close to the Basque Country, and are the source of the finest hams that are the pride of the country. There are three types of Iberian ham, but this designation is authorized only for hams made with at least 75% of the Iberian pig breed: cebo, cebo de campo and bellota.
cebo is an Iberian ham made from the meat of Iberian pigs raised in a pigsty fed only on cereals and vegetables. Cebo de campo, on the other hand, is produced at from free-range Iberian pigs, but also with a diet of cereals and vegetables. bellota is the true Iberian ham, made from 100% Iberian pork. When we talk about “pata negra”, we’re mainly referring to bellota.
At there are 4 AOCs or Appellations d’Origine Contrôlée for Iberian ham: AOC Guijuelo from the department-province of Salamanca, AOC Jabugo-Huelva from the department-province of Huelva, AOC Extremadura from the autonomous community of Extremadura and AOC Los Pedroches from the department-province of Cordoba.
Culinary point of view on how to enjoy Iberian Ham
Just like wine, it’s essential to prepare your Iberian ham properly to enjoy it in the best possible way. The ideal temperature is reached when the ham begins to glisten. Place it over a ham rack with a sharp knife and cut the pieces into thin slices. To extract the rind and slices, you’ll need to make a deep, circular cut all around the bone. This extraction is necessary so as not to alter the flavor of the jamón ibérico.
Iberian ham is best enjoyed with a good, full-bodied red wine, a dry white wine or an excellent vintage champagne. A crunchy and fine gourmet bread could do the trick, however, it would be much more interesting to add soft cheese, tomato, grapes and walnuts to the decor. It can also be enjoyed at with duck liver, fresh or grilled mushrooms in a drizzle of oil, or simply in combination with a simple homemade purée.
Find more interesting facts about Foie Gras and the Basque Country on our Blog and tasty recipes in the Recipe section of our website!
