|
Joan | 10 August 2009 |
What is Jamón Ibérico?
Jamón Ibérico is adored by gourmet food lovers around the world and is considered by many to be the finest cured ham product produced anywhere in the world. Made only in Spain, it is not to be confused with the other varieties of Spanish jamón (such as jamón serrano), which make up more than 90% of Spain's overall cured ham production. Jamón Ibérico comes from a special black raised in the south of Spain (which is the origin of the secondary name for the product, Pata Negra, meaning black leg).
Even among Jamón Ibérico, there are products of varying quality, based mostly on the diets of the pigs. The absolute highest quality jamon available anywhere is the much sought after jamón ibérico de bellota, the "de bellota" signifying that the pig was raised on a diet of only acorns in the last stages of it's life.
Jamón Ibérico products fall under the oversight of a regulatory body which help assure high standards are followed for all products taking the DOP label (Protected Denomination of Origin). Under the quality rule (RD 1469/2007) the products must be marked with the breed (pure Ibérico and Ibérico), the animal's diet- (bellota, recebo, cebo and cebo campo), and the "certificado por" which names the entity that certified the product's compliance with all quality standards. The regions which make DOP certified Jamón Ibérico are: Jamón de Huelva, Dehesa de Extremadura, Los Pedroches and Guijuelo.
What do the DOP labeling standards mean?
When looking at the breed of the animal, Pure Ibérico pork originates from stock enrolled in the Book of Genealogical Race, which guarantees that the animal was pure bred. Ibérico ham is used for those animals that do not meet the last requisite or that are mix-bred with non-Iberian, Duroc breed up to a 50% maximum.
In terms of the animal's diet, "De bellota" hams feed naturally on acorns & wild herbs for a minimum of 60 days herbs while roaming "la dehesa". They must also reach a minimum weight of 46kg.
Of a slightly lesser quality, ham labeled "recebo" originates from pigs eating a mixture of acorns and grainsin "la dehesa" for at least 60 days and until reaching a minimum weight of 29kg.
Finally, Iberian ham labeled "cebo" will have been raised entirely on grains in an open field "cebo de campo" or in a contained space.
In terms of origin, "de Bellota" or "de Recebo" products are produced only in the areas of the "dehesa" of Spain. The traditional production areas are basically in the Occidental part of Andalucia, Extremadura, occidental part of Castilla y León, and some towns of Castilla la Mancha, and a part of Portugal.
How can you recognize the authentic Jamón Ibérico?
The exterior leg:
• Long and nicely shaped
• The ham's lower leg must be thin with a black hoof, although sometimes idt can have white spots or veins.
• The exterior fat, with superficial wrinkles, is yellowish; it should be supple enough to yield under the pressure of a finger pushing into it.
• Produced under strict quality standards (RD1469/2007)
• Labeled under previously mentioned DOP standards with information about breed, diet, and location where the animal was raised.
The sliced meat:
• The meat is intensely red and brilliant, with marbling of fat between the muscle fibers (veining) and with a smooth and shiny texture.
• Smell should be pleasant and intense.
• The interior fat is white; a pink tonality is possible as is a weak yellow hue.
• The taste should be rich and savory, slightly salty and without bitter notes.
• The aroma is intense, pleasant and persistent with shades of dried fruits & notes of burnt sugar.
How do you slice the ham?
• The Ibérico ham should be consumed at room temperature
• Slicing is traditionally done with long jamonero knives for carving and another short and strong knife to cut through tough pieces.
• The Ibérico ham should be cut in thin slices, middle-sized and with some intramuscular fat to make them juicier.
• The presentation is typically done on a plate, using the ham slices to fill the whole plate, without being stacked.
• The ham should be consumed immediatley after being sliced as they lose aroma and quality once in contact with the air.
How do you store the Jamón Ibérico?
• Once the jamon slices are cut, you should consume them immediately. If any slices are not consumed, they should be wrapped in a transparent film to avoid the air contact.
• When the leg of jamon is being stored, you can better protect the ham by covering it with thick slices of pork so that the exposed fat stays fresh.
• For a better protection, it is recommended to cover the Ibérico ham with a clean dishcloth and to store the ham in a cool and dark environment.
Is it healthy?
The fat content of Jamón Ibérico is relatively high compared to Jamón Serrano, thus giving a richer taste. However, due to the pig's diet rich in acorns, the fat is high in oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol. According to www.disfrutadeljamoniberico.es, 100g of Ibérico ham contains 374 calories.
Where do you buy it?
You can buy Jamón Ibérico and even the famed de bellota variety directly from the Spanish producers on gourmetkazoo.
Here are the producers currently selling their products directly:
