Jamón Ibérico
Iberian ham is an authentic gastronomic treasure and one of the main protagonists of the gourmet world. Its recognition transcends borders and has become an emblem of Spanish cuisine. The Iberian breed, the acorn-based diet and its slow curing give rise to a ham with an unmatched flavor, soft texture and intoxicating aroma that conquers palates around the world. This delicacy is presented in various categories, from Acorn-fed Iberian Ham, the most exclusive, to Serrano Ham, a more accessible but equally appreciated delicacy. Whether cut into thin slices or used as an ingredient in gourmet dishes, Iberian ham adds a touch of class and exquisiteness to any culinary occasion. Its versatility and its ability to blend with other flavors make it a perfect choice to accompany cheeses, seafood, fruits and select wines. Iberian ham is a true ambassador of Spain's gastronomic excellence and an unmatched pleasure for the senses. Its history and tradition enrich each bite, connecting with the country's culinary heritage and offering a unique experience in each tasting. In short, Iberian ham is a culinary gift that represents the passion for good food and dedication to the craft of curing. Every time it is enjoyed, it is a tribute to the mastery of the producers and a tribute to the richness of Spanish gastronomic culture.
Iberian ham comes from the hind leg of the Iberian pig, while the front leg is known as Iberian shoulder. These products are the result of a meticulous and delicate curing process that elevates their flavor and quality to exceptional levels. For months or even years, these sausages are hung in natural cellars where humidity and temperature are precisely controlled. This slow maturation allows the flavors to concentrate and develop, creating an unforgettable gastronomic experience with each slice of ham or shoulder. The passion and dedication of the producers is evident in every detail, from the choice of the best legs to the expert cutting that reveals the juiciness and softness of the meat. Iberian ham and Iberian shoulder are culinary treasures that transmit the essence of Spanish tradition and the passion for good food. His legacy lives on through generations and continues to delight food lovers around the world. Each bite is a journey into the richness of Spain's culinary heritage and a showcase of excellence in the craftsmanship of curing sausages.
The key to Iberian ham is in the breed of pig. To be considered authentic Iberian ham, the animal must be at least 50% pure Iberian breed. The purest hams, those called 100% Iberian, come from Iberian parents on both the paternal and maternal sides. This breed purity directly influences the quality and flavor of the final product.
The quality of Iberian ham is not only based on the purity of the breed, but also on other determining factors. Free-range breeding in the extensive pastures allows the pigs to move freely and exercise, which has a positive influence on the final result. Likewise, feeding during the montanera period, in which the pigs feed mainly on herbs and acorns, is essential to obtain acorn-fed ham, the most valued and recognized. These factors, together with careful curing, contribute to the excellence of Iberian ham.
The montanera is a fattening period in which the pigs feed naturally and benefit from a diet rich in carbohydrates. These nutrients are transformed into oleic acid and healthy fats, which gives acorn-fed Iberian ham its characteristic flavor and beneficial health properties. The montanera is essential to develop the unique profile of the acorn-fed Iberian ham.
The curing process of Iberian ham is another key factor in its quality. Healing time can vary, but generally ranges between 24 and 48 months. During this period, the ham is subjected to controlled humidity and temperature conditions, which contributes to its development of unique aromas and flavors.
The designations of origin (D.O.) are a guarantee seal that protects the authenticity and quality of Iberian hams. Iberian pigs raised in these regions, under specific conditions and with adequate nutrition, provide gourmet products of excellence, recognized both nationally and internationally. These D.O. They guarantee the origin and quality of Iberian hams, being a hallmark of excellence and authenticity. Ham from Huelva, with the D.O. Jabugo is one of the most emblematic. Produced in the towns of the Sierra de Huelva, this ham is famous for its intense flavor and its curing in optimal conditions. Side. Jabugo guarantees the purity of the Iberian breed and the rigorous production process. Los Pedroches, in the province of Córdoba, also has a D.O. for their Iberian hams. These hams are characterized by their balance of flavors and juicy texture. Side. Los Pedroches ensures the quality of the pigs raised in these lands and compliance with the demanding curing standards. Another relevant designation of origin is the D.O. Guijuelo Ham, produced in the municipalities of the Gredos and Béjar mountains, In Salamanca. Guijuelo is the most prominent town of this D.O., recognized for its tradition and experience in the production of high quality Iberian hams. Side. Jamón de Guijuelo guarantees the Iberian breed of pigs and the curing process according to established standards. In Extremadura, the provinces of Cáceres and Badajoz give rise to Iberian hams with the D.O. Dehesa of Extremadura. This denomination stands out for its hams with a deep and delicate flavor, the result of breeding in the pastures and feeding on acorns. Side. Dehesa de Extremadura ensures the quality of the Iberian pigs and the curing process carried out in the region. These designations of origin are a guarantee seal that protects the authenticity and quality of Iberian hams. Iberian pigs raised in these regions, under specific conditions and with adequate nutrition, provide gourmet products of excellence, recognized both nationally and internationally.