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Iberian ham

For the most demanding palates

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Iberian ham comes from Iberian pigs, who have black or dark gray hooves
and long, slender limbs. They usually bred in the area of Extremadura,
Huelva, and also Salamanca.

Characteristics of Iberian ham
The main characteristics that distinguish it from other hams are due to the
purity of the breed of animals and the fact that the Iberian pig roams free
on wooded estates. Their food and water is set out for them at considerable distances far to encourage movement. The climate where they breed is cold and dry. The curing of the ham usually takes from 8 to 36 months.
Iberian ham is distinguished from other ham by its texture, aroma and
unique and distinguishable flavor, but the taste varies according to the
amount of acorns the pig has eaten, and exercise it has had. There are
three types of hams according to the pig feed, jamon de bellota or acorn
fed, jamon de recebo ham, fed animal; feed the first months and then with
acorns, and jamon de cebo, raised on pig feed.

Buying Iberian ham

A good ham should weigh between 5 and 8 kilos, present slightly yellow fat outside and have a soft consistency. It should not have too much external fat as this indicates that the animal has been fattened and will not be very flavorful

How to conserve the Iberian ham

Hams should be kept in a cool dry place (between 10 º and 15 º) and
preferably hung. The cut surface should be covered with the skin and outer
fat to prevent drying out and the loss of its aroma and flavor. For the best
protection, it is also recommended to cover the ham with a clean dish
towel. Once cut, it should be consumed immediately or wrapped in waxed
paper or plastic wrap to prevent contact with air.

Cooking with Iberian ham

Iberian ham is a high quality product that requires good hand-cutting and
a serving temperature of between 18 º C and 24 ° C. The ham should be
cut into slices, as long and and thin as possible. Hams have numerous
veins and seams of ivory-colored fat, the meat is a bright red – purple

color. Good ham has an intense and persistent aroma, is not very salty,
and is reminiscent of burnt sugar and nuts. We do not recommend cooking
because it will lose many of these properties..

Did you know?

Hams from Iberian pigs fed exclusively on acorns have a high content of
healthy fatty acids, which are also found in olive oil.

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