BUY IBERIAN HAM

Ham is obtained from the hind legs of a pig. Cured ham is a traditional product in Mediterranean culture. Spanish ham differs from others such as prosciutto because of its curing process. Serrano ham or Iberian ham follows a similar curing process. After the animal is slaughtered, the ham leg is shaped and then goes through the salting, resting and curing process.

The term Serrano ham comes from curing the ham at the altitude of the mountains, since the environment and temperature are ideal for the curing process. Nowadays Serrano hams can be cured in any location because most modern facilities control humidity and temperature to ensure proper curing.

Pigs have different breeds. For Serrano ham the most common breeds are Landrace or Large White. The Duroc breed stands out among white pigs for the quality of its meat and the marbling of fat infiltration. For this reason it is used for crossbreeding with the Iberian pig. There are differences between white pig breeds and Iberian pig breeds, mainly in the quality of the meat and what it is intended for. Therefore, buying Iberian ham and buying Serrano ham results in a notable difference in flavor and quality.

Within the Iberian breed there are strains such as Entrepelado, Torbiscal, Retinto, Lampiño and Manchado de Jabugo. This variety of strains is the result of differentiated genetic evolution and adaptation to the environment over decades. Whatever the strain of the Iberian pig, we will always obtain exquisite Iberian hams and Iberian shoulders.

The white pig is mainly used in the meat industry to produce fresh and processed pork products that make up the large volume of pork we consume, from which Serrano ham can be obtained. In contrast, the Iberian pig is destined for the production of Iberian hams and shoulders and fresh meat of higher quality than that provided by white pig breeds.

At Ibericomio, when you buy Iberian ham you are taking home a carefully selected ham so that your choice is always the best value for money.

Ham comes from the hind legs of the pig. The front legs provide the raw material for what is known as paletas or shoulders.

To choose a quality ham we must pay attention, among other criteria, to the breed. The Iberian breed is exclusive and unique to the Iberian Peninsula. It is the origin of Iberian ham.

White ham, although we call it Serrano ham, its correct name is cured ham. Depending on the curing time it will be bodega, reserva or gran reserva ham. The term Serrano ham can only be used for those white hams that meet the requirements of the specification of the E.T.G Jamón Serrano.

In addition to the breed, an important factor to consider is feeding. White pigs are generally raised intensively on farms with a diet based exclusively on feed. In contrast, Iberian pigs usually grow freely in the dehesas eating acorns, selected feed or even fruit. These differences determine the quality of the hams we consume.

Iberian ham is recognized by a more authentic flavor in both meat and fat. The genetics and feeding of Iberian pigs mean that their meat contains a high level of oleic acid or monounsaturated fats. This is due to the metabolism of the acorn, a food rich in monounsaturated fatty acids, and to free-range breeding in the dehesas. All these conditions make pata negra ham have many more aromas and characteristic flavors of Iberian pigs.

You have surely heard many comments and read articles about Iberian ham, its purity, its feeding, its slicing, the marbling, the curing time, and the new regulation R.D. 4/2014.

Is it driving you crazy? Relax, you are in the right place… at Ibericomio.es you will find the best Iberian ham selected for you. We are completely crazy about Iberian products… so crazy that we will bring a little sanity among so many options… only crazy people and children tell the truth.

The subject is more complex than we would all like. To give you an idea, in 2001 a quality standard for Iberian ham was approved. Since then there have been modifications and new regulations until in 2007 a new quality standard was published. However, there were still those who sought confusion with Serrano hams through the use of symbols and names.

This regulation allows consumers to differentiate each type of Iberian ham and buy Iberian ham with complete confidence.

All producers offering their Iberian products on ibericomio.es comply with the quality standard. You may see some news about appeals against the regulation or parliamentary initiatives to improve certain aspects of it. In short, it is not simple because we are talking about something deeply rooted in our culture and economy. Regardless of regulations, all operators in the sector recognize that the factors that mainly determine quality when buying Iberian ham are:

The breed. We refer to the genetic purity of the animal. We can buy ham with a breed purity ranging from 50% Iberian to 100% Iberian. This is independent of the feeding and handling of the animal. Breed purity is determined by the parents, the mother must always be 100% Iberian. Depending on whether the father is 100% Duroc, 50% Iberian or 100% Iberian we will have animals that are 50% Iberian, 75% Iberian or 100% Iberian. The breed provides very visible characteristics in the texture and color of the lean meat of the ham.

The feeding. All animals metabolize their food and depending on the quality of the feeding, so will be the meat of the Iberian ham or shoulder you want to buy. Iberian hams may come from pigs fed exclusively on feed, from a mixture of feed plus natural resources they find in the dehesa, and finally animals fed exclusively on acorns during the Montanera season before slaughter. The richness in monounsaturated fatty acids of the feeding received is clearly reflected in the smoothness and melting capacity of the fat. A ham with a high oleic index will show how its fat melts easily.

The handling of the animal. We refer to the handling or breeding conditions of the animal. Animals may be raised intensively or extensively. That is, on farms and/or enclosed facilities, or freely in the dehesa. When considering the breeding method, an intensive farm with little space for movement is not the same as another where the animal can move freely or lives on sloped terrain. Likewise, extensive farming is strongly influenced by the geography of the dehesa.

The curing process. We are talking about a process that for Iberian ham will always mean a minimum of 24 months. This process also depends on the size of the ham. It is obvious that a large ham requires longer curing. In addition, curing a ham in 100% “natural” facilities is not the same as curing hams in modern warehouses with controlled humidity and temperature. In the latter case it is easier to obtain homogeneous hams at all times.