{"id":2537,"date":"2021-03-19T16:46:58","date_gmt":"2021-03-19T15:46:58","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/guijuelo-ham-the-ham-of-the-iberian-plateau\/"},"modified":"2024-10-21T11:20:11","modified_gmt":"2024-10-21T09:20:11","slug":"guijuelo-ham-the-ham-of-the-iberian-plateau","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/guijuelo-ham-the-ham-of-the-iberian-plateau\/","title":{"rendered":"Guijuelo Ham.\nThe ham of the Iberian plateau."},"content":{"rendered":"\n

The four Iberian ham designations of origin<\/strong> have their fame and renown thanks to the care with which these hams and shoulders are made.\nThat is why today we are going to talk about a protected designation of origin that covers no less than 60% of the production of Iberian ham in our country: the famous Guijuelo ham<\/strong>. <\/p>\n\n

We already mentioned it when talking about Jabugo ham<\/a>: investing in a PDO ham<\/strong> is investing in a good ham.\nThanks to the rigorous quality controls of the protected designations of origin, hams and shoulders that have a PDO seal have a seal of flavor and tradition. <\/p>\n\n

Guijuelo ham: a complete process<\/h2>\n\n

Whether boneless, sliced or freshly cut<\/strong>, before it can be enjoyed, Guijuelo ham<\/strong> requires a series of steps leading to certification by the Guijuelo PDO.<\/strong><\/p>\n\n

Breeding for an Iberian pig from Guijuelo<\/h3>\n\n

Until it reaches our palate, the ham from Guijuelo<\/a><\/strong> ham goes through a long process.\nThe beginning of this process is earlier than we might imagine at first.\nThe pigs are related to each other, which is a determining factor in determining the purity of the breed.\nThe Guijuelo PDO<\/strong> only markets shoulders and hams with a minimum of 75% Iberian breed<\/strong>. <\/p>\n\n

\"Dehesa_jamon_de_guijuelo\"<\/figure>\n

The pigs that go to the Guijuelo dryers are raised in the wild in pastures all over Spain.\nWhether they are fed on field fattening<\/strong> or acorns, the pigs are exercised daily.\nTheir careful feeding results in a very balanced distribution of fat, which is very well distributed in tiny streaks throughout the meat. <\/p>\n\n

Drying of Guijuelo Iberian Ham<\/h3>\n\n

Guijuelo is necessarily Salamanca<\/strong>.\nSalamanca’s climate, inland and at high altitude, has long, cold, dry winters.\nThis cold weather means that the ham does not have to be salted as much as in other places for curing.\nIn addition, thanks to the hot summers typical of the plateau, the fat is very well distributed, giving rise to a very evenly distributed marbling in the meat. <\/p>\n\n

The result?\nA sweeter ham than others, with an authentic Iberian flavor.\nDrying and curing is a slow, artisanal process, which can take well over 800 days for Guijuelo Gran Selecci\u00f3n hams<\/strong>. <\/p>\n\n

Three top quality categories<\/h2>\n\n

As with other PDOs, what is important is the final product.\nThanks to the local climate together with the patience and craftsmanship of the producers of Guijuelo, each ham and shoulder marked with this seal, are exquisite to the palate. <\/p>\n\n

Guijuelo Class III ham<\/h3>\n\n

Green bridle<\/strong> hams are the hams from Guijuelo that are fed with field fattening.\nEven so, as we have already mentioned before, the Guijuelo PDO only works with animals with a minimum of 75% Iberian breed.\nThis means that they are animals of high purity, raised in the field, in freedom, although they are not fed with acorns.\nA Guijuelo D.O. with its green bridle has had a long fattening period of at least 60 days.\nDuring this time, the animal is provided with high quality feed, always in conditions in which they can move and take advantage of the nutritious grass. <\/p>\n\n

Guijuelo Ham Class II<\/h3>\n\n

Class II Guijuelo hams and shoulders<\/strong> are also 75% Iberian breed, but the difference with the previous ones lies in the feed.\nClass II hams and shoulders are acorn-fed, which gives them the distinctive red label<\/strong>.\nAs a result of this feed, Guijuelo<\/a> Class II hams and shoulders<\/a>, together with Class I hams and shoulders<\/a>, are rich in oleic acid, which is beneficial for cholesterol control. <\/p>\n\n

Guijuelo Class I Ham<\/h3>\n\n

Any of the three classes of Guijuelo ham<\/strong> is worthwhile, but if you are looking for a luxury ham, Class I is for you.\nEquivalent to a black label, Class I Guijuelo<\/a> ham or shoulder ham<\/a><\/strong> are 100% Iberian and acorn-fed.<\/strong> <\/p>\n\n

The livestock technicians of the appellation of origin are in charge of ensuring that the pigs are fed only acorns during the montanera season.\nTo this end, they visit the farm several times during this period and attest to this, in addition to ensuring that there is an abundance of acorns. <\/p>\n\n

Both a Class I Guijuelo ham and a Class I Guijuelo shoulder ham <\/strong>are synonymous with the highest quality, ideal to surprise and delight those who are truly crazy about Iberian ham.<\/p>\n\n

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<\/a>A post shared by DOP Guijuelo (@crdoguijuelo)<\/a><\/p><\/div><\/blockquote>