Jamón Ibérico

If you are a fan of ham, you probably have heard of Jamón Ibérico, the most exquisite and expensive ham in the world. But do you know what makes it so special and how it differs from other types of ham, such as jamón serrano or white pork ham? In this blog post, I will tell you the story of Jamón Ibérico and why you should try it at least once in your life.

The Iberic o Iberian Pig

These pigs are not your ordinary farm animals. They are free-range pigs that roam in oak forests called dehesas, (they have at list between 3 and 1.5 hectares per pig, depending of the region and seal, on the 100% bellota cases for example), where they feast on acorns, grass, herbs, and roots. The acorns give their meat a distinctive nutty flavor and a high content of oleic acid, which is good for your health and your heart.

The curing process of Jamón Ibérico is also very meticulous and lengthy. After being salted and rinsed, the hams are hung to dry in natural cellars for at least 24 months, and up to 48 months for the best quality ones. The cold and dry wind from the mountains helps to create a complex and intense flavor that is unmatched by any other ham.

Jamón Ibérico is not a homogeneous product. There are different grades of quality depending on the purity of the breed, the diet, and the curing time. The highest grade is Jamón Ibérico de bellota 100%, which comes from pure-bred 100% black Iberian pigs , they have been fed with acorns during the Montanera ( Period From October to February). This ham has a dark red color, a rich aroma, a smooth texture, and a regular marbling of fat that melts in your mouth.

The lowest grade is Jamón Ibérico de cebo, which comes from cross-bred Iberian pigs that have been fed only on commercial feed, grass, herbs, and roots. The pig have less meters square to live; around 1 and 3 hundred per pig. This ham has a pale color, a mild aroma, a dry texture, and very little less fat infiltration.

How does Jamón Ibérico compare to other types of ham, such as jamón serrano or white pork ham? Jamón serrano is also a dry-cured ham that is made from the hind leg of a white pig that has been salted and air-dried for several months. However, jamón serrano is typically cured for 7-18 months, depending on the desired flavor and texture. Jamón serrano has a more uniform color, a less complex aroma, a chewier texture, and less fat than Jamón Ibérico.

White pork ham is also made from the hind leg of a white pig, but it is not dry-cured. Instead, it is cooked or smoked before being sliced and packaged. White pork ham has a pink color, a mild aroma, a moist texture, and more water content than Jamón Ibérico.

As you can see, Jamón Ibérico is not just any ham. It is a delicacy that reflects the history, culture, and tradition of Spain and Portugal. It is a product of nature and craftsmanship that requires patience and passion. It is a treat for your senses and your health that deserves to be savored and appreciated.

If you want to experience the true taste of Jamón Ibérico, I recomend buy it sliced by hand by an expert cutter or as a whole leg that you can carve yourself at home. To store it, just put it in a cool and dry place away from direct sunlight and heat sources. The best way to serve it is at room temperature on a wooden board with some bread or Olive Oil. You should enjoy it with some wine or beer and some good company.