It is the million-dollar question that, unfortunately, has not one but many answers.

In fact, in some cases, we would not advise you to buy ham for Christmas. You might be better off with a good shoulder or a knife-sliced ham.

During the Christmas holidays, we will be invited to lunch and dinner at the homes of relatives. We will be hosting our friends celebrating the end of the year. There are many events that will be the perfect occasion to taste a good ham.

What is the best ham for Christmas?

Well, for tastes and budgets, in ibericomio.es we are always ready to help.

If you have to organize the Christmas party at work and there is not much budget, we would go for a sliced ham or paleta de cebo. A top seller of our website is the Iberian ham sliced in vacuum-packed envelopes and sliced by machine. If you can manage it a little bit, either in rolls or cutting each slice in 3 parts, it can be a spectacular dish.

In Paleta de Cebo campo sliced by machine, the safe bet that will also allow you to succeed as a company party organizer.

If it turns out that the mother-in-law is coming home for dinner on Christmas Eve, that’s a big deal. To get out of the way without complication, we would go for an Iberian ham sliced by knife. There are several options according to quality and budget. Marta Recio personally cuts to the knife each of the orders she receives. If your mother-in-law is one of those who always says “buts”, you have to shut her up. For that we have the Iberian ham of 17 Aldeas, the brand that we all hide so as not to exhaust its limited stock…

Finally, there is the great litmus test of ham at Christmas. The “cuñao” who knows how to cut ham, shoulder and whatever it takes. This character will not only delight us by explaining to all diners how to cut a good ham. He will also take the opportunity to give us a masterclass on the different types of ham. In these circumstances you have to choose a good piece. A whole leg with which to put out of play the brother-in-law who will surrender to the evidence that you know as much or more than he does about Jamón Ibérico.

In whole pieces there is a wide variety of options. A product of quality and price according to almost all pockets would be a good country ham. Our suggestion: a DOP Guijuelo with 75% Iberian breed.

If we look for a higher level, we would be talking about acorn-fed ham. The safe bet will always be MORATO.

When to buy a ham for Christmas?

You already have an idea of the ham to give for Christmas. Now the question arises, when to buy a ham for Christmas?

The best date to buy or give an Iberian ham as a gift for Christmas will always be as close to the day of the event as possible. Logically, if you are going to buy a ham on December 20, its price will be much higher and stocks will be somewhat limited. It is difficult to choose among many alternatives if you wait until the last moment.

That’s why we suggest you get a head start on your Christmas shopping. Whether it is a ham for your home or a ham to give as a gift in ibericomio.es you will always be able to buy it in October / November and indicate in the comments that it will be sent to you at the beginning of December. This way it will be in the dryer for as long as possible.

Important, when the ham arrives to you as a whole piece, you must always remove it from its packaging and cover. If sliced, store in a cool, dry place away from light. Perhaps the best place, the fridge.

It is common to find in certain points of sale the denomination “Jamón de Hembra” (female ham). Many customers ask us about the difference between a female ham and a male ham.

After consulting some bibliography and experts, we must conclude that scientifically there is NO difference between Iberian ham from female Iberian pigs and Iberian ham from male pigs.

Objectively, it is true that females have a higher fat content than males. However, in the case of the Iberian pig, the males are castrated in the first months of life and this allows their fat content to be higher. Thus, there should be no difference between male and female Iberian ham. Scientific studies have proven this.

But before going to the scientific evidence, you may ask: Why is the Iberian pig castrated?

On the one hand, there is the age at which the Iberian pig is slaughtered. Since they are older than the age at which they reach sexual maturity, non-neutering would cause unpleasant tastes and odors in the carcasses.

In addition, breeding free-ranging animals with uncastrated adult Iberian pigs would cause animal fighting problems.

Knowing the reasons for castration of the Iberian pig, let’s go to the scientific evidence.

In 1982, in a research project carried out between INIA with Torbiscales pigs from Dehesón del Encinar and the Dept. of Animal Production of the ETSIAM, 95 pigs were slaughtered (48 whole females and 47 castrated males between 115 kg and 175 kg).

The composition of the ham, adjusted to the same weight, was as follows

The biggest difference can be seen in the amount of lean ham. Let’s take a look at its composition:

This research project was part of the Doctoral Thesis of Dr. Emiliano de Pedro who concluded that there is NO appreciable difference between consuming a female Iberian ham and a male Iberian ham.

We are, therefore, faced with yet another myth about Iberian ham.

All the forums talk about the marvelousness of a 100% Iberian acorn-fed ham. But what makes Pata Negra Ham unique? What is the difference between a 100% acorn-fed Iberian ham and other hams?

In other posts we have talked about the breed of Iberian ham. Now let’s talk about the importance of food. We will see how it is the key to providing a unique flavor, aroma and texture to Iberian ham.

In the past, the University of Córdoba, UCO, has carried out studies of all kinds on the Iberian pig and Iberian ham. Today we are based on one of these investigations to learn more about the feeding of 100% Iberian acorn-fed pigs.

According to a study conducted a few years ago. The pure Iberian pig ate between 8 and 12 kg of acorns daily and about 5 kg of grass.

According to the Iberian Standard, an Iberian pig must be in the open range for a minimum of 60 days. Therefore, a 100% Iberian pig will have consumed at least 600kgs of acorns and 300kgs of grass before slaughter.

There will always be Iberian pigs that eat more than others. In their studies, they showed that pigs, like humans, those who eat more in one day tend to eat more all the time. It was also observed that some pigs ate more grass than others. In the end, the biggest eaters are the ones who gain the most weight the fastest. These pigs that do not stop eating will be the ones that reach the minimum slaughter weight of 108kgs.

When the UCO researchers performed fatty acid analyses on the carcasses of each animal, the results in oleic acid index logically varied. They were directly related to the greater or lesser consumption of acorns and herbs. It is clear that this feeding factor is key to the flavor and aroma of 100% Iberian acorn-fed hams.

Imagine what it means to transform that huge amount of fresh grass and ripe acorns into hams or shoulders. That is why pata negra ham, 100% Iberian acorn-fed ham, is so exclusive. A unique product from an extraordinary animal raised and fed in the best conditions.

Do you dare to try a 100% Iberian acorn?

The montanera, that long-awaited period in which Iberian pigs feed on acorns in the pastures, has yielded interesting data for the 2022/2023 campaign. According to the records of the Identification, Traceability and Quality System (ITACA), there has been a 12.6% decrease in the slaughter of acorn-fed pigs compared to the previous year. This translates into 86,215 fewer animals that have gone through this emblematic process. We will analyze these results and the figures by autonomous community in more detail below.

In the 2022/2023 season, a total of 596,274 acorn-fed pigs were slaughtered, compared to 682,489 animals slaughtered in the previous season. Of the total number of animals slaughtered, 86.7% (516,985 animals) correspond to Quality Standard acorn-fed pigs, while 13.3% (79,289 animals) belong to Protected Designation of Origin (PDO) production.

Analyzing the types of acorn-fed pigs slaughtered, it can be seen that 62.1% correspond to those with a black seal, i.e., 100% Iberian acorns, which represents a total of 370,560 animals. On the other hand, 37.8% are red seal, of which 7% (41,824 animals) are 75% Iberian acorns and the remaining 30.8% (183,886 animals) are 50% Iberian acorns.

A breakdown of the data by autonomous community shows that Andalusia leads the production of acorn-fed acorns this year, representing 48.1% (286,777 animals). However, this figure shows a decrease of 11.15% compared to the previous year. Extremadura is in second place with 38.7% (230,468 animals), a decrease of 9.7% compared to the 2021/2022 period. Castilla y León is in third place with 7.5% (44,719 animals), but has experienced a drop of 19.5% compared to the previous season.

Portugal recorded a production of 26,233 acorn-fed acorns, which is equivalent to 4.4% of the total and represents a significant decrease of 33.8% with respect to the previous montanera. Castilla-La Mancha produced 8,032 animals, 11.8% less than in the previous season. Finally, Madrid fattened 45 animals, a figure that remains stable compared to previous years.

The results of the 2022/2023 open range show a 12.6% decrease in the slaughter of acorn-fed pigs compared to the previous season.

According to Dr. Antonio Escribano, Endocrinologist and Professor of Sports Nutrition, ham should be considered a functional food. Its consumption improves our health, reduces the risk of contracting certain diseases and performs very specific functions that other foods could not perform.

The best known nutritional contribution of ham is its protein. Which are transformed into amino acids. Specifically in the 8 essential amino acids without which the human body cannot function.

Ham also provides vitamins (E, B1, B1, B2 and B12), iron, magnesium, zinc, folic acid, sodium and potassium.

The direct relationship between the bioactive peptides in ham, which are formed from the essential amino acids contained in ham, is currently being investigated.

These bioactive peptides have beneficial properties on the cardiovascular system, the immune system and the nervous system.

Amanda J. Kiliaan, from Radboud University Medical Center, The Netherlands, stated in 2015 “Oily fish, beet or Iberian ham are sources of all kinds of substances that contribute to improve neuronal connections” and therefore could help prevent Alzheimer’s disease.

A Seguimiento Universidad de Navarra (SUN) study, published in 2019, concluded that consumption of cured ham could not be associated with a significantly higher or lower risk of hypertension in a prospective cohort of Spanish university graduates. You can see the details of the study

Furthermore, in 2017, the then Head of the Endothelial and Cardiometabolic Medicine Unit of the Ramón y Cajal Hospital in Madrid, Dr. Sabán, stated that a diet with Iberian ham could benefit a very broad group of the population; diabetics, smokers or hypertensive patients. According to their analyses and studies, consumption of Iberian ham improves the endothelium, the layer of cells that lines the inside of blood vessels, and is therefore responsible for the well-being of the arteries. The journal redacción médica reported on his research.

But not only the ham slices are good and delicious.

It turns out that the broth you can make with ham bones is also very healthy and there is a scientific explanation that we now share with you.

According to the study “Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham By-products” published in 2019 in the ‘Journal of Agricultural and Food Chemistry’, peptides released in the digestive process of ham broth could have very beneficial properties for our health. You can see the complete study in this link: https://pubs.acs.org/doi/10.1021/acs.jafc.8b05888

By making the broth with ham bones, we are managing to generate bioactive peptides from the mother protein. These short amino acid sequences have antihypertensive, antioxidant, antidiabetic and antithrombotic functions, among others.

After different in-vitro tests, the research concludes that ham bones should have a positive impact on cardiovascular health and a possible reduction of high blood pressure for consumers.

The Mediterranean diet has included ham broths in its menus for centuries. We have always been told how comforting a caldito de jamón or caldito de puchero is. Now we can conclude that our mothers and grandmothers were right when they gave us a little broth to replenish our strength and energy.

One more proof that our Iberian hams are very tasty and also very good for our health.

Some time ago we talked about the labels or seals regulated by Royal Decree RD 4/2014 on Iberian ham and in this article we tell you how Iberian pigs are raised and what conditions they must meet to enter one category or another.

Difference in the breeding of the Cebo de Campo Iberian pig and the Cebo de Campo Iberian pig.

The standard speaks of food – feed in both cases. In the case of Iberian field fattening ham, RD 4/2014 expressly states that it will also take advantage of the natural resources of the Dehesa.

In addition, the legislation on Iberian ham establishes the amount of land that each type of animal, fattening or field fattening, must be raised on.

This is a key factor:

For Iberian cebo ham, the animal is always raised intensively: 2 square meters per animal = 5,000 pigs in 1 hectare.

To give you an idea, 1 hectare would be approximately one soccer field.

If you look at the Iberian cebo campo ham, there can be a lot of difference from one ham to another. And we only know this difference if we know the farmer-producer. Whether or not it “champions” the pigs. We have this information at ibericomio because we know our artisan producers.

The breeding of the Iberian free-range ham pig the difference between extensive and intensive farming

• Extensive: 15 pigs maximum per hectare
• Intensive: 100 square meters for each animal = 100 pigs per hectare

Information on the breeding of acorn-fed Iberian pigs.

An Iberian pig during the montanera, according to the standard, the minimum replacement will be 46 kg of meat (4@) for more than 60 days.

Each day in the mountains, the animal eats between 2-3 kgs of grass and 7-8 kgs of acorns.

It takes about 10kgs of acorns for an Iberian pig to replace 1kg of meat. Each adult holm oak produces an average of 10 to 12 kg of acorns.

In one hectare (a soccer field) there is usually an average of 20-40 adult oaks.

If we make numbers, each acorn-fed Iberian pig needs a minimum of 1.5-2 hectares in which to be raised for two months. The Bernabeu + Camp Nou alone for him for at least 2 months.

Of course, the appearance of mold on the outside of the ham is normal. The healing process consists of the expulsion of water from inside the muscle to the surface.

This process on the surface generates moisture that will result in molds. Depending on the conditions of the installation, humidity and temperature, the mold in each dryer provides a flavor that identifies that producer.

As a sample, our most expensive ham in the world, which we have in Ibericomio, is covered with mold.

Since the appearance of mold is normal, it is necessary to differentiate between mold that appears in the dryer during the curing process and mold that may appear at home.

Mold that appears in the dryers is logical and is part of the process.

This mold can be cleaned. Afterwards, sunflower oil is added and these hams will have a clear and bright color.

Another option is not to clean it, and by wiping the surface with oil, the Iberian ham will be almost black.

The third option would be to leave it as is. Like our most expensive ham in the world.

Mold that appears at home is a different matter, although it will not affect the quality of the product.

If we are in an area with high humidity and it takes a long time to consume it, mold will surely appear on the ham. Clean with a cloth soaked in sunflower oil and no problem.

Mold will also appear if you do not remove the ham from its packaging when you receive it at home. The mesh or bag generates moisture and facilitates the rapid appearance of mold and mildew. The remedy is the same as above and in principle there is no problem. But if you store the ham unpacked in a place that is not in good condition, it is easy to be attacked by mites. This is another subject that we deal with in some of the problems that can occur in ham.

This is one of the questions we are most frequently asked by our customers at Ibericomio. In another article we talked about the possible problems that Iberian hams can have, but in this case it is just the opposite. It is not a problem of the ham, but a quality factor.

They are crystallizations of the amino acid tyrosine, which is present in animal proteins. They appear as a consequence of the concentration of these amino acids in the curing of the piece. They are a sign that the process has been slow and long. They are a guarantee of quality. Excess salt or rapid curing inhibits enzyme activity and will not allow these white specks to appear. They are not bugs.

In this article we compile the possible problems that can arise in an Iberian or Serrano ham.

In a previous article we talked about how to choose a good Iberian ham, but when we have already purchased it we may come across some details that we do not know if they are normal or may affect the quality of the ham.

Here are some of them.

ez-toc

Dark spots on ham

What are the dark spots that appear on the lean ham?

These are called petechiae and are small hemorrhages of the nerve endings. Sometimes, due to the animal’s stress, these microhemorrhages can occur, resulting in these small blackish or cherry red spots that are very ripe.
In the past, when pigs were stunned with electronarcosis they were more frequent. This is one of the reasons why other means are now used to lull the animal to sleep before slaughter.

Brown spots on ham bacon

What are those golden spots that appear on the ham fat?
The pigmentations that appear in the fat are unwelcome and annoying to the eye but will never affect the quality of the Iberian ham. It is true that some customers may be a little embarrassed or uncomfortable with the appearance of fat.
Fat is a tissue formed by adipocytes, cells that accumulate lipids in their cytoplasm. As living cells, they need blood supply, although in a smaller proportion than muscle tissue, since the metabolic activity of adipose tissue is minimal.
The stains that may appear on bacon are the result of the oxidation of certain blood pigments.
The main cause seems to lie in the stunning and treatment of the animal before slaughter. Often a strong or continuous electric shock can cause the rupture of fibers and blood capillaries causing small internal hemorrhages through almost the entire fat layer. When these small hemorrhages are provoked, the bacteria can act by generating oxidation.
As they are so small, they do not contribute strange flavors to the final product and are not harmful, but it is true that visually they spoil the piece.
Therefore, these pigmentations do not show any anomaly affecting the quality of the product.

Lice or ham mites.

If on any occasion when you open your ham you notice a kind of sawdust with a putrid odor, we fear that your ham has suffered a mite attack. If what you are seeing are white specks in movement, it means that the mites are alive and attacking your ham.
The ham mite is a mycophagous species, Thyrophagus putrescentiae, which can appear in foods rich in fats and proteins. Therefore, Iberian ham has every chance of being attacked.
Very particular conditions of humidity and temperature are necessary for the appearance of the louse. Hence the importance of monitoring the curing conditions of the pieces in the drying rooms.
The appearance of lice in a cellar will result in the destruction of the affected ham and the entire lot to which it belongs.
At home, a kind of sawdust may appear, which is a mixture of dead mites and their feces. In this case, the mite is coming from the dryer and you will have to contact us to remove the piece.
Certain conditions of humidity, temperature and lack of cleanliness can lead to the appearance of the live mite in your home. It would be those white specks in motion.
Preventing the appearance of the mite at home or in the cellar involves cleaning and always covering all the cavities of the ham with liquid lard at high temperature which, when solidified, creates a plug and prevents the parasite from entering.

Steatosis

It is usually associated with some genetic heritability and is rare. The lighter shade is due to the large proportion of infiltrated fat. Let’s say that our adipocytes have been loaded to the brim: at the right temperature, there will be no juicier ham. What’s more, it is quite possible that this animal was the glutton of the group and for that in Bellota, it must be one of the best.

Cove trail

It is not uncommon to find traces of the cove introduced into the ham during the curing process.
Most of the time only a clean sign of the muscle rupture remains. In others, if the incision is not well covered with butter, it would be surrounded by dark around it.

Red Legged Beetle – Necrobia Rufipes

We should know that this insect is not unique to Iberian ham or to our country. The red leg beetle can appear in all types of cured products; cured ham, sausages, dried fish, cheeses and of course in our Iberian hams.

The females lay their eggs in the cracks or holes they find in the ham or any other cured product. The objective is to provide the hatchlings with a pleasant environment and food at birth.

Adult males are flying and very voracious, so if they appear in a ham, sausage or cheese, they must be immediately separated from the rest of the products to prevent them from becoming a pest and contaminating an entire batch.

They are called red-legged beetles because of the maroon color of their legs.