Spanish Jamon Iberico

Jamón Ibérico de Bellota

7 Bellotas is a company dedicated exclusively to produced and elaborated 100 % artisan  jamon iberico de bellota and iberian products.

Jamón Ibérico de Bellota, also known as jamon pata negra, this ham is made using the same basic technique as the more lowly serrano ham, but the quality is in the details. While serrano is made from the hind leg of pretty much any pig, the iberian ham is made using only choice “cerdo negro” or black Iberian pig.

The best of these pigs are left to forage in the wild, eating wild acorns which perfume their flesh. They are very highly graded as a result, and can command prices of almost one hundred dollars a pound once cured. There are somewhat lesser pigs raised on a partial acorn diet, supplemented by grain, and pigs fed entirely on grain, the latter of which generally cost about half as much as a top-rated jamon.

After the grazing period the pigs are slaughtered. The hams are then wrapped in cloth and manually pressed to squeeze any remaining blood, and then placed in nitrified salt. Following a period of about a day per kilo, the hams are removed from the trough after 9 to 14 days. The salt is washed off and the hams are hung to dry. The timeframe for drying is usually 30 to 40 days at a temperature of 8 to 10 ºC

Jamones

When the word ‘Jamon’ is mentioned, the first thing that comes to mind for most people is Spain with its popular dry cured-hams. Even though it is considered as one of life’s subtle delicacies, the Jamon is a common part of daily life in most Spanish homes. In fact, it is estimated that a typical Spaniard consumes an average of five kilos of ham each year.

Chorizo Ibérico de Bellota

Chorizo Ibérico de Bellota come from Ibérico pigs that have been fattened 100% on acorns. This diet gives the meat a beautiful marbling of fat and a rich, nutty flavor. Chorizo ibérico 7 Bellotas has been produced 100% artisan at our Factory located 10 miles from Guijuelo, Salamanca

Just The World's Finest Ham.

 

Throughout Spain, about 39 million hams are cured annually. However, the popularity of the Jamon extends well beyond Spain.Jamon Iberico is among the favorites of foreigners owing to its unique taste and texture. The Iberico is sometimes called Jamon de Pata Negra or Jamon de Bellota.

Jamones

The process of making an Iberico Ham starts shortly after the birth of the pig. By far the best among the Spanish pigs is the Iberian hog. Only the cured hams that come from these hogs can be called Jamon Iberico. It comes in two varieties – the Belotta and the Recebo. The Belotta, or the finest quality, is reared free-range in the mountains on a diet of nothing but acorns. For a period of five months, which is usually from October to January, the pigs are free to roam on the countryside and consume as much acorns as they desire during a certain period called the “montanera”. On the other hand, the Recebo comes next in quality and the Iberian pigs are fed with a mixture of acorns, pasture and commercial feeds. The Recebo is a good substitute for those who can’t afford the Bellota yet want to savor the excellent taste and texture.

Jamon iberico de bellota

 

During the next 6 to 15 months, the ham stays in the curing house where it will develop a deep red color and exude the aroma of cured ham. The Jamon Iberico is often referred to as an “olive tree on the hoof” because during the curing process the fat is transformed into good cholesterol, much like olive oil. As the hams age, mold grows on the surface of the meat, adding more flavor. More water leaves the meat, locking in the flavors and making the ham a bit denser.

Jamones

Spanish cured hams lose up to 40 percent of their weight after the entire process. What emerges from the curing house after a couple of years is nothing short of the extraordinary. The Jamon Iberico is ready to hit the markets. However, the best and the finest Spanish hams can further undergo curing and stored for 7 to 13 months, a process referred to as añejado. This process takes the Jamon Iberico to another level. In the hierarchy of foods, the Jamon Iberico is absolute royalty.

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jamón ibérico

Simon Majumdar unravels the complexities of the time-honoured and exacting processes used to manufacture and label Spanish hams

It was not the two perfectly fried eggs or the two slices of toast drizzled with olive oil tasting of freshly mown grass which made this one of my more memorable breakfasts. It was the small plate set in front of me by farm owner Felipe Perez Corcho which set my heart racing. It was filled with wafer thin slices of the ruby red wonder which is jamón ibérico de bellota, arguably the greatest item of food in the world. I pierced the soft, golden yolks of the egg with a slice of jamón and allowed it to sit on my tongue as the yellow ribbon of acorn-rich fat began dissolve into savoury bliss. Few food experiences have or ever will match it. I had received an invitation from the good people of Brindisa , one of Britain’s finest importers of Spanish food, to join them on a visit to a new supplier of ibérico ham, Señorio De Montanera, and could hardly contain my excitement. Jamón ibérico has long been my favourite food of all, but I knew little about its production methods or the region in which the legendary ibérico pigs are raised. This was the perfect opportunity to fill that gap in my knowledge and came with the added bonus of an opportunity to eat my own bodyweight in ham.

Bellota Ham

jamones

Spain produces an astonishing 40m hams a year, including excellent varieties of the famous jamón serrano made from the dry-cured legs of the white pig and produced in regions such as Teruel and Trévelez in eastern Spain. But, it is to the west you have to look for the finest jamón, to the vast tracts of land known as the Dehesa, an ecosystem of prairie-like grazing land dotted with encina trees, known as holm oak in English, which once covered almost 90% of the country but now only remains in the regions of Salamanca, Extremadura, Andalucia and across the border into Portugal.

It is here that the black Iberian pigs thrive, snuffling on the dusty ground for sweet acorns (bellota) fallen from the trees. Across in Portugal they are known as “porco de raça Alentejana”, but to everyone in Spain, these fat pigs with slender legs are known simply as “pata negra” because of their trademark black hooves.

The production of jamón ibérico is strictly regulated, more so than any other food I had ever encountered. The Denomination of Origin (DO) covers four regions. To the north, Salamanca and the town of Guijuelo, home of Joselito and 7 Bellotas , arguably the most famous name in jamon and certainly the best known to ham lovers in the World. To the west, the province of Huelva and particularly the town of Jabugo. To the east there is the less well-known denomination of Valle de Los Pedroches and finally, bordering on Andalucia, is the dusty region of Extremadura known also as the home of the conquistadors, Cortez and Pizarro. Although each region would claim that the hams they produce are the finest, the rules which govern their production are the same and the end results indistinguishable to all but the most experienced palate.

Spanish ham

It was to the town of Burguillos del Cerro, close to the Portuguese border, where I came to meet Felipe Perez Corcho. He is one of the founder shareholders of Señorio De Montanera , a collective of 72 farmers who, since 1992, have produced some of the finest jamón ibérico de bellota in Spain. As soon as we had deposited our bags in the rambling farmhouse Felipe led us across the fields to where the pigs were enjoying the bounty of the oak trees and the wild grass and herbs which also form an important part of their diet.

Iberian piglets are fed on a diet of cereals and acorns until they are nearly 18 months old. The final three months or so of their lives are spent out in the Dehesa during what’s known as the montanera, a period from October 1 to January 1 when acorns fall from the oaks. The pigs must feed on enough acorns and reach the DO-specified weight of 160kg to gain the coveted title jamón ibérico de bellota. The regulations also specify that there should be no more than two pigs per hectare of land to ensure that each pig can eat the required amount of between 6 and 7kg of acorns a day.

The acorns from the encina oaks are rich in oleic acid , the same chemical which can be found in olives. The flavour finds its way into the fat of the animal, so much so that the locals refer to Iberian pigs as “olives with legs”.

Once the Montanera has run its course the animals are taken to nearby abattoirs for slaughter (or ’sacrifice’ as its referred to in the region) which is done in such a way as to induce as little stress in the animals as possible. The regulations of the DO include how the pigs are kept, killed and butchered and are rigorously enforced. Only if the exacting standards are met will the inspector allow the meat to be tagged with the mark confirming they have made the grade. If they fail, the hams can still be sold as jamón ibérico but are not allowed to carry the coveted suffix “de bellota”.

The curing and ageing of the hams is no less important than the rearing and butchering of the animals. The front legs, the paletas, and the rear legs, the jamones, are chilled overnight to allow them to firm and then covered in Andalucian sea salt for approximately one day per kilo of weight. They are then washed and hung to dry allowing the natural flora to form on the surface. This final part of the curing process can take up to three years, after which they are ready for sale. But not before one final check from the DO inspectors, who test the hams one more time by inserting a sharpened beef bone and sniffing to check the quality of the cure.

The results of this five year journey from the Dehesa to the plate are incomparable. The oleic acid in the acorns on which the pig feeds makes the fat of the jamón ibérico de bellota one of the truly magical tastes sensations as it dissolves in your mouth. The depth of flavour in the meat is like no other and the combination lingers like a fine wine.

Jamón ibérico and its related products are truly an experience not to be missed. However, the range available and its labelling can be confusing, so here is a simple guide.

Jamón

There are four grades of jamón ibérico, categorised primarily by the diet of the pigs. The curing process remains the same, but the length for which they are aged will differ with the lower grade hams receiving little more than a year of hanging and the very best up to four years.

The age difference can be seen in the finished result with the flesh of the younger hams having a lighter pink colour and those of older hams being a deep, ruby red. The taste too is very different with the acorn richness of the jamón ibérico de bellota lingering on the palate like a fine wine.

Jamón ibérico de bellota From pure Iberico pigs fed on a diet of acorns during the Montanera and granted DO status. These hams are aged for at least three years before being released and often labelled ‘reserva’ and ‘gran reserva’ to denote their age.

Jamón ibérico de recebo Fed on a diet of cereals and acorns and aged for at least three years.

Jamón ibérico cebo de campo Free range, but fed only on a diet of cereals.

Jamón ibérico de cebo Commercially reared pigs fed on a diet of cereals.

It is also worth sampling these excellent Serrano hams.

Jamón de Trévelez Produced from white pigs which have been fed on commercial cereals, this is still a very fine ham, which fans say has a sweetness that comes from the climate in which the pigs are reared.

Jamón de Teruel The first jamon in Spain to receive DO status, these mountain hams must be aged for at least 12 months after curing before being sold.

Embutidos

Worry not, the rest of the pig is not wasted and these other cured products are also well worth seeking out.

Chorizo de cerdo ibérico A cured sausage made from chopped pork, pork fat and paprika. There are hundreds of regional varieties, some containing garlic and herbs.

Lomo de cerdo ibérico The cured tenderloin of the pig. Señorio De Montanera make a stunning version covered in lard made from the fat surrounding the pig’s kidneys.

Salsichon de cerdo ibérico Another sausage, cured for at least four months.

Morcon de cerdo ibérico A larger, less well known sausage cured with herbs and spices.

Stockists and mail order

• spanish-hams.co.uk • Papadeli , Bristol • Harvey Nicols , branches in Edinburgh, Manchester and London • Brindisa , Borough Market, London • Whole Foods Market , branches in London • Fortnum and Mason , Piccadilly, London

Food & drink Spain Food and drink Simon Majumdar guardian.co.uk © Guardian News & Media Limited 2010 | Use of this content is subject to our Terms & Conditions | More Feeds

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Jamón Ibérico de Bellota

There’s nothing quite like jamón Ibérico de bellota. The meat comes from black Spanish pigs that run happily around the hills and eat acorns until they become the some of the most expensive cured meat in the world. The meat has a nutty, sweet quality unlike any other that’s catching on around the world…the NY Times just covered several times.

All hail the Black Iberian Pig, the bald, acorn-loving, Spanish porkers also known as pata negra (“black hoof”). These little boars and sows are like compact calorie burning machines that also have the ability to get really fat right under their skin and between their muscles. So, all hail the pork lover who decided that, after the pig is weaned off its mother, it should eat nothing but sweet corn and barley to fatten up, enough to let its happy trotters trot out into the oak forest and eat nothing but fallen acorns till slaughter.

But by far, all hail the butcher at our fancy schmancy butcher case, the meat-loving, care-free, free sample-slinging man who, after seeing us eye the gorgeous hunk of $89.99/lb Jamón Ibérico de Bellota in the case, gave us two very thin pieces of it for free. Never has a piece of waxy tissue paper looked so much like an offer from carnivorous gods. Never has a piece of cured meat looked so shiny from the delicious juices and molecules of acorn-fed fat! One bite of this thin strip of ham was meaty and delicate at the same time, with the slight salt of the rind adding some extra bursts of flavor while the fat and meat melted in my mouth like a delicious, soft, ham flavored strip of butter. I barely had to chew – it felt as if the fat dissolved over my tongue and told the meat, “Hey, come along for the ride.” Long after eating, our entire mouths were coated with a delicious wash of lightly salted flavor.

Jamon Iberico has been sitting in the back of my mind as something I would once hope to eat, and now it is something that is now at the forefront of my mind, as something that I hope to acquire, consistently, once I start making some money. Till then, little black pigs, eat your acorn-loving hearts out.

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Spanish Ham

Spain is a country with cultural diversity. Its rich culture and art is famous worldwide. Culture of Spain changes with change in location, climate, history and many other factors.

Wherever you go in Spain, you will find something exciting and interesting. Same is true for food culture in Spain. Spanish food and its delicious recipes reflect the history and heritage of the country.

Jamon Iberico

One can find a wide range of sea food in Spanish cuisine. It is mainly due to the position of country in the Iberian Peninsula which is surrounded by sea. Diversity can be found in Spanish cuisine which is the result of a number of cultures that influenced Spain like Jewish and Moors.

Soup is also an important part of Spanish food. They are fond of soups like chilled tomato soup , garlic soup etc. Tomato, potatoes, beans, pepper etc are some of the basic ingredients used to prepare Spanish food. One of the staples of Spanish food is Spanish Jamon.

Jamons are dry cured for long hours with sea salt. It is rich in color, flavor and exceptional aroma. It is one of the healthiest products in Spain. Ham’s standard production in Spain is regulated by Protected Designation of Origin.

Jamones Ibericos de Bellota

Jamon Serrano is a flavorful ham rich in deep flavor and aroma. It is prepared by curing it in the country air. Cured jamons are less fatty and more firm. Not only in special occasions but jamon Serrano is like a part of people’s daily life in Spain. Ham is served in almost every bar, cafe and restaurant.

Hundreds of hams can be found hanging from major food stores on holidays. It is served in slices which are paper thin added with cheese and olives. it can also be served along with your favorite Spanish recipes. Jamon iberica is one of the expensive kind of hams found in Spain. It is made from meat of iberico pigs which are found only in Spain.

They come in three different qualities which depends on the kind of food pigs were served. The best is Jamon Iberico de Bellota made from Iberian pigs fed on acorns, next is Jamon Iberico de Recebo made from pig fed on compounds and acorns and the last is Jamon Iberico de Campo fed made from compound fed Iberian pigs with Pata Negra.

You can see pig fat melting in your plate when paper thin slices of these jamons are served in plates which are warmed up to 75 degrees. Jamon Iberica represents only 5% of the total Spanish ham production. Curing and recreating the effect of traditional techniques is the secret behind Spanish jamons.

Jamon Iberico

The hams are produced by placing them in sea salt for a brief period of time. Then the hams are strung up to get modified under the different temperature country experience under different seasons.

Usually whole hams are used for parties and large gathering while sliced hams are preferred as quick serve. However using Spanish hams in your home will add Spanish flavor to your food.

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History of Spanish Jamon

Spain is a country with varied culture. It has a very rich culture and it is known worldwide for it. Every place has its own culture depending on location, climate, history, people and various other factors.

No matter where you land up in Spain, you will always find something exciting and interesting. Same is true for Spanish cuisine. Spanish Food reflects the history and heritage of country in it.

A large part of Spanish cuisine is influenced by sea food as a major part of the country is surrounded by sea. Spain has been ruled by Jewish and Moors for many years. You can find influence of these cultures in their food habits.

Spanish people are fonf soups. Most popular of them being chilled tomato soup(gazpacho), garlic soup(sopa de ajo) etc. Main ingredients used in cooking Spanish food are tomato, beans, chick peas, potatoes etc. One of the staples of Spanish food is Spanish Jamon.

Jamons are dry cured for long hours with sea salt. One of the healthiest product in Spain, it is extremely rich in color, flavor and aroma. Standard production of ham is regulated by Protected Designation of Origin.

Depending on climate, history and many other things, you will find that ever place in Spain has its own culture. Spanish people love their cured hams. A large variety of these hams are available in Spain. 40 millions hams are processed all over Spain in one year. Jamon iberico and jamon Serrano are the types of ham which are more popular in Spain.

Jamon Serrano is a kind of ham which is cured in the country air. The country air transforms the ham into a flavorful ham filing it with deep flavor and aroma. Lengthy curing reduces the caloric content of jamons making it less fatty. Jamon Serrano is the most popular of all jamons in Spain. It is a part of people’s daily life there. Every restaurant, bar and cafe in Spain has their own hams.

You can find hundred of hams hanging on all the major food stores, especially during holidays and festive seasons. It is served in slices which are paper thin added with cheese and olives. It adds to the flavor of jamons when taken with your favorite Spanish recipes. Jamon iberica is one of the expensive kind of hams found in Spain. It is made from the meat of pig called iberico pigs. These pigs are found only in Spain.

Three types of jamon iberica is available in the market which depends on the kind of food pigs were fed with. The best is Jamon Iberico de Bellota made from Iberian pigs fed on acorns, next is Jamon Iberico de Recebo made from pig fed on compounds and acorns and the last is Jamon Iberico de Campo fed made from compound fed Iberian pigs with Pata Negra.

Its paper thin slices are served on plates which are warmed up to about 75 degrees and you will find the pig fat melting on your plate. Jamon Iberica is not as popular as jamon Serrano and it represent only 5% of the total jamon production in Spain. Curing and recreating the effect of traditional techniques is the secret behind Spanish jamons.

Jamones

Spanish hams are placed in sea salt for a short duration after which they are strung up to experience a wide range of temperature which company experience with change in seasons.

Slices serve the purpose of quick serve while whole hams are great for parties. However using Spanish hams in your home will add Spanish flavor to your food.

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Spanish Ham

Around our Finca the holm oaks are producing their annual acorn harvest elsewhere in Spain the harvest is failing…..

Pigs bred for Jamon Belota are raised free range in the oak orchards, gorging themselves on acorns that produce the rich flavour and oily texture for which the meat is known.

The trees, which for generations have provided Iberian pigs with the rich acorn diet necessary to ensure the succulent texture of Jamon Iberico, are under attack from a strain of phytophthora, a fungus with its origins in Australia.

The fungus attacks the roots of the trees, choking off a water supply that has been made scarce by successive years of drought.Experts have discovered at least 500 serious outbreaks of the disease in the pastures of south-western Spain and predict that the situation will worsen unless a widespread forest management programme is introduced.”The soil has been eroded, the droughts are getting longer, and air pollution is worsening – all factors contributing to the spread of the plague,” explained Gerardo Moreno, a biology professor at the University of Extramadura, who led a recent study.

“The problem is compounded by the fact that the orchards have been over-exploited, leaving little room for regeneration,” he told the Spanish newspaper El Pais. Producers of the Spanish product, which can fetch up to 1,500 euros (£1,380) for the very best quality leg of ham, fear their livelihood is at risk.

Jamón ibérico

Pigs bred for Jamon Belota are raised free range in the oak orchards, gorging themselves on acorns that produce the rich flavour and oily texture for which the meat is known.”There are huge areas of trees which have been seriously damaged,” said Alejandro Hernandez Matamoros, whose family breeds 500 pigs annually in Jerez de los Caballeros near Badajoz.

“So many people rely on this industry that we have to find a solution,” he said. “Without acorns, there can be no pigs.”

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Spanish Ham ‘ s History

Spain is a country with cultural diversity. Spain is known worldwide for its arts and variation in culture. You can find a large variation of culture in Spain depending upon the location, climate and many other factors.

Wherever you go in Spain, you will find something exciting and interesting. Same is true for Spanish cuisine. Spanish cuisine gives us a taste of Spanish tradition and culture.

Spanish Ham

A vast area of Spain is surrounded by sea. Its influence is reflected in the Spanish cuisine where you can find a large variety of sea food. Diversity can be found in Spanish cuisine which is the result of a number of cultures that influenced Spain like Jewish and Moors.

Spanish soups like chilled tomato soup called gazpacho, garlic soup also known as sopa de ajo and many others are a part of Spanish delight. There are some basic ingredients which are used to prepare Spanish foods like tomatoes, potatoes, beans, chick peas, pepper etc. One of the staples of Spanish food is Spanish Jamon.

Jamon or Spanish ham is a dry cured food which is cured with sea salt. It is rich in color, flavor and exceptional aroma. It is one of the healthiest products in Spain. Protected Designation of Origin laws regulates the standard production of Spanish hams.

Iberico Ham

Depending on climate, history and many other things, you will find that ever place in Spain has its own culture. Spanish people take great pride of their ham and its numerous varieties are available all over in Spain. Spain is a large producer of ham and every year it process almost 40 million hams. The most popular types of ham which Spanish people are fond of are jamon iberico and jamon Serrano.

Jamones

Jamon Serrano is a kind of ham which is cured in the country air. The country air transforms the ham into a flavorful ham filing it with deep flavor and aroma. Being cured for long hours, reduces the caloric content of jamons. Jamon Serrano is very popular is Spain and is a part of people’s daily life. Every bar, restaurant and cafe has their own hams.

You can find long rows of hams hanging from ceiling of the major food stores. Usually it is served in paper thin slices and flavored with cheese and olives. You can also flavor it with your favorite Spanish recipes. Jamon iberica is expensive when compared to other hams in Spain. Iberico pig’s meat which are found only in Spain and is used in making jamon iberico.

They come in three different qualities which depends on the kind of food pigs were served. The best is Jamon Iberico de Bellota made from Iberian pigs fed on acorns, next is Jamon Iberico de Recebo made from pig fed on compounds and acorns and the last is Jamon Iberico de Campo fed made from compound fed Iberian pigs with Pata Negra.

You can see pig fat melting in your plate when paper thin slices of these jamons are served in plates which are warmed up to 75 degrees. Jamon Iberica is not as popular as jamon Serrano and it represent only 5% of the total jamon production in Spain. Spanish jamones are created using traditional techniques and its secret lies with the country people.

The hams are placed in sea salt for a brief period of time and than they are strung up to experience the change of temperature with change in seasons.

Usually whole hams are used for parties and large gathering while sliced hams are preferred as quick serve. However using Spanish hams in your home will add Spanish flavor to your food.

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Spanish Ham

Spanish cuisine is essentially a family one, developed out of living off the land, using the foods that were readily available and a creative mind to make the most of everything they had.

Based on simple ingredients, with its roots firmly in home cooking and pure country food, Spanish cooking is typically hearty and unpretentious.

Spanish Ham – Iberian Ham

The main criteria for the success of a dish is whether or not it tastes good.

The Spanish are a proud people, taking pride in their food, theirwineand their music and are very social and familial….. the more the merrier!

Jamones

Here in Spain there are more national holidays (fiestas) than any other country (almost outnumbering work days!), and each pueblo has their own on top of that!
Spanish culture, full of passion and tradition may be best known worldwide for its flamenco, paella, sherry and, of course, its famous cured Spanish “jamon”(ham).

The most well known is the Jamon Serrano, but the most delectable and cherished is the Jamon Iberico.

The Jamon is so appealing because of the lengthy curing process which transforms the ham, giving it a deep flavour and aroma.

This extended curing also means it is much less fatty and has a firmer texture than Italian prosciutto.

This delicacy is served as paper-thin slices at room temperature.
Jamon Serrano – Jamon Bellota – Spanish Jamon
Spanish Jamon is known Worldwide

The person wielding the knife must be knowledgeable about exactly how to carve the ham along the grain, this is an art in itself.

Jamon is best accompanied by bread and a nice glass of the famousrioja wineor sherry.
Jamon and Sherry in Spain    Eating jamon is part of daily life for Spaniards, a Spanish ritual that dates back many centuries.

Hanging from ceiling rafters of quaint authentic Spanish bars and cafes you will see (and smell) these hanging legs of cured ham, everytapasbar and neighborhood cafe has their own jamons.

True jamon connoisseurs favour bars where owners choose the jamon’s from respected producers such as Joselito.

During the holiday season there are literally hundreds of them hanging from the rafters of major food stores and wine and cheese boutiques.
Spanish Hams
You can find Jamon’s hanging from most major stores, boutiques, bars and restaurant throughout the year across Spain

However, jamon is available throughout the year. This special jamon is present at almost every family “fiesta” be it weddings, baptisms or Christmas….there are just too many to count!

“Serrano” is the generic term applied to dry-cured Spanish hams. The word Serrano literally means “from the mountains”.

The cool mountain air is an essential ingredient to all dry-cured Spanish hams. Jamon Serrano comes from pigs fed an assortment of foods whereas Jamon Iberico pigs have a very special diet.

These hams (usually the less expensive ones) are also used for cooking in salads, soups and traditional dishes, its meat is still exquisite.

The secret to jamon lies in its curing, done according to centuries old artesanal methods. This tradition is kept alive in rural areas where in early winter, family and friends gather to slaughter their livestock in preparation for winter months.

The hams are placed in sea salt for a brief period of time – approximately one day per kilo – and then they are strung up.

Spanish Ham

They are allowed to experience the changes of temperature as the seasons change.

The right time to eat them is when an experienced ham-master inserts a long piece of cow bone and “whiffs” the jamon, like a connoisseur of wine who sniffs the cork.

Jamon Iberico (which constitutes only 10′% of all Spanish cured hams) is a luxurious, silky cured ham that is venerated as a true Spanish jewel and treasure.

Jamon Iberico is comparable to the best Iranian caviar or French truffles. It has a creamy texture, deep purple and red colouring and musky salty taste in the fat.

The special care of breeding and feeding the pigs which produce Jamon Iberico is what sets them apart from the regular pigs which produce Jamon Serrano.

Black Iberian Pigs from Andalucia

Jamon Iberico comes from the Black Iberico pigs from the Western Andalucia region of Spain
Jamon Iberico comes from black bristled, boarlike (iberico) pigs that descend from an Iberian race of pigs dating back many centuries.

The best Iberian ham is produced in the countryside of western Andalucia and Extremadura regions.

Iberico pigs eat very little in summer but from October to February they are let loose in pastures full of beautiful old oak trees where they feast on wild acorns, up to 20 lbs. per day, increasing to 60 percent in weight.

The special acorn diet and the exercise of being out on the open pastures lends to the meat acquiring a delicious nutty-acorn flavour.

Jamon Iberico

Although the curing process is the same as Jamon Serrano, the Jamon Iberico legs are aged between 14-36 months.

Jamon Iberico de Bellota, also known as “pata negra” is the prize label given only to a small fraction of hams fattened only on acorns.

This is the crème de la crème of the Jamon Ibericos. They are so prized that oftentimes there is a waiting list to purchase a full “pata” (full bone-in leg).

The full bone-in legs are priced and sold based on weight (ranging from 16-18 pounds) with prices ranging from $79 per pound, costing up to $1,200 for one pata.
Jamon Bellota Acorns
Jamon Bellota is the best and most prized jamon and the pigs are fed acorns to give it its rich flavour

However, a mid range Jamon Serrano Reserva can be found for as low as $60 and prices go down from there.

A Spanish local told me of a sure way to get the choose the best jamons……although I doubt if anyone actually does this!

When buying a whole jamon leg, ask the owner to throw the jamon leg up to the ceiling, if it sticks you´ve got a good one! If it does not stick and falls to the ground, don´t buy it.

The creamy fat content of the jamon should be enough to make the leg stick to ceiling, making it an excellent iberian ham !

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Spanish Ham

The Spanish word for ham may be jamón but in our foodie circle, it has become an adjective that denotes a superior type of ham and describes the delicacies of Jamón Ibérico.

Even among the ranks of Jamón Ibérico a hierarchy exists. Jamón Ibérico de Bellota, which comes from acorn-fed iberian pigs ranks at the top of the ham echelon.

Not all pigs are created equal. Iberian pigs, also known as pata negra have black hooves. Their genetic make up gives them the ability to store more fat allowing the ham to be cured for much longer than usual. These pigs live free range and feed on pastures dotted with oak trees. During a period called the montanera, they are further fattened with a diet of acorns.

7 Bellotas Jamón Ibérico de Bellota is cured for over four years allowing the complex flavours to develop. It is hand sliced and the vacuum sealed pack comes in slices of 10. The meat is dark red and beautifully marbled with veins of fat.

To enjoy it at its optimum, take it out of the refrigerator for at least twenty minutes before serving. Once at ambient temperature, the meat softens, the streaks of fat shine releasing intense flavours.

Jamon

On first taste, the palate is assailed with the sweet and nutty flavour of the marbled meat. The fat almost dissolves on contact with a lingering flavour and no oily aftertaste. On second taste, you’d agree that not all jamón is created equal.

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Eat American: As international foods get pricey, domestic delicacies fill in

As tight budgets push foreign delicacies beyond the reach of many American consumers, several companies are stepping into the breech with offerings that combine domestic production techniques and cooking styles with the distinctive flavors of the rest of the world. While this trend has become a major factor across the food spectrum, it has particularly played out in the meat market, where American farming techniques and adaptability have produced some truly impressive culinary competitors.

Jamones

Among hard-core carnivores, Wagyu has long since remained the gold standard of steak. The Japanese beef — often referred to as “Kobe,” after one of the areas where it is produced — is richly marbled, incredibly tender, and famously tasty. Perhaps more importantly, it is also high in monounsaturated fat, which means that, compared to other beef products, it is lower in cholesterol and higher in vital Omega-3 and Omega-6 fatty acids.

A large part of the Kobe mythos lies in its breeding and treatment. While Wagyu cows are genetically inclined to produce well-marbled meat, the Japanese have developed several techniques to encourage this trait. Traditionally, the animals were fed beer or sake, which helped keep them lethargic and less likely to exercise. Further, they were often massaged, to help reduce muscle cramps and better marble the meat. Overall, the process produced a steak that was, allegedly, tender enough to cut with chopsticks.

Jamon

Four years ago, Iavarone Brothers, a New York butcher chain, began selling an American version of Wagyu beef. While the domestic cows aren’t massaged, they consume large amounts of hops and milk, they are encouraged to graze, and the majority of their diet is very similar to that of the Japanese Wagyu.

One major difference, however, lies in price. Whereas Japanese Kobe beef routinely sells for upwards of $100 per steak, Iavarone’s American Wagyu strip steaks sell for just under $30 per pound. Hamburger patties are even less, retailing for roughly $4 apiece. According to Joe Iavarone, head of the firm, the meat is a very big seller.

Jamones ibericos

While Japanese cows are famed around the globe, when it comes to pork, Spain’s hams have pride of place. Priced at $1,300 apiece, the nation’s jamon iberico de bellota is the world’s most famous — and expensive — preserved pork product. Jamon serrano, a lesser-prized, but nonetheless pricey, ham goes for approximately $220 per unit.

The success of iberico hams lies in three key aspects of their production: breeding, feeding, and exercise. The hams come from black Iberian pigs that have been allowed to roam, free-range, through oak forests. In their final stage of production, shortly before slaughtering, the pigs are fed a diet of pure acorns, which leads to a unique flavor and a rich, oily texture.

While it is impossible to completely imitate the production methods of jamon iberico, one of Virginia’s leading ham manufacturers, S. Wallace Edwards, has created a ham that is designed to have a similarly luxe texture and flavor. Its “Surryano” ham is made from purebred Berkshire hogs that are pasture-fed, allowed to graze, and raised without artificial hormones. Perhaps most importantly, their diet is rich in peanuts. Like the jamon iberico’s acorns, the Surryano’s peanuts contribute a rich fat to the flavor of the ham.

Edwards’ president, Sam W. Edwards III, is quick to point out that Surryano hams are not a direct replacement for jamon iberico. However, the combination of careful breeding, free-range pasturing, and nutty diet produces a “well-marbled, oily and rich” meat that can be served in much the same way as its famed Spanish competitor. Beyond this, Edwards argues that the “low-stress” lifestyle enjoyed by his hogs improves the flavor and texture of the finished pork.

Jamon

And, if flavor and texture don’t offer a sufficient argument, it is also worth noting that Edwards’ hams cost $148 apiece. At just over 10 percent of the price of a jamon iberico de bellota — and over 30 percent less than the cost of a comparable jamon serrano — surryano offers a delicious, reasonably-priced dish for American tables.

This is not to say, however, that every American alternative delicacy is cheaper than its European competitor. In fact, Marcus Henley, the farm manager at Hudson Valley Foie Gras notes that his company’s duck livers are, in some cases, higher-priced than their French and Canadian competitors. However, unlike French manufacturers, Hudson Valley’s approach is decidedly low-tech. Rather than use the feeding machines that are generally employed by French companies, it feeds its ducks by hand. Similarly, rather than keeping ducks in cramped cages, Hudson Valley allows them to live communally in large pens.

According to Henley, Hudson Valley’s more traditional duck rearing methods produce a foie gras that is better suited to American palates. Whereas most French foie gras is processed into paste-like pate, American diners often prefer their duck liver cut into slabs, sauteed, and served with a sauce accompaniment. In this regard, many find the smooth, delicately-flavored Hudson Valley liver to be superior to its competitors. In its relatively short tenure, Hudson Valley has received accolades from the James Beard Foundation, the American Tasting Institute, the American Academy of Hospitality Services, Anthony Bourdain, and thousands of chefs, diners, and foie gras fans.

With plunging discretionary income making eating out an untenable expense, it’s nice to know that American consumers will be able to enjoy their favorite foreign flavors. Moreover, with domestic companies stepping in to fill the high-priced delicacy gap, there is a growing opportunity for high-end foodstuffs to emerge as a solid part of the domestic economy.

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