Jamon Iberico is a type of cured ham that is highly prized for its unique flavor and texture. Black Iberian pig flesh, native to the Iberian Peninsula, which comprises Spain and Portugal, is used to manufacture it. The distinctive flavor of the pork comes from the acorns included in the diet—the pigs are raised in a free-range environment. A maximum of three years can be allocated to the curing of jamon Iberico.
Several crucial procedures are involved in the laborious and time-consuming process of producing Iberico ham, also referred to as Jamón Ibérico. Here’s a summary of the process used to make Iberico ham.
Breed of Pig:
Iberian pigs (Black Iberian pig), also known as Pata Negra, black Iberian pig is descended from wild bores, they are the only breed of pig used to make Iberico ham. These pigs are indigenous to Spain and Portugal in the Iberian Peninsula, they can be found in the southern and western regions of the Iberian Peninsula and they are prized for their distinct flavor and marbling. Out of the total production of Iberico ham, only 6% comes with a black label indicating it is a 100% Iberian pure breed.
The nutrition of the pigs has a direct impact on the quality of Iberico ham. During the montanera season, when they graze on fallen oak tree acorns, traditional Iberian pigs are usually fed on a diet of acorns (bellota). The ham’s unique flavor and marbling are a result of this diet.
The pigs are reared in areas of Spain with access to open grasslands and oak forests, including Extremadura, Andalusia, and portions of Castile-La Mancha.
Cured Process:
The pigs are killed when they are the appropriate age and weight at around 15 months old. Iberico ham is mostly made from the pig’s hind legs or hams.
To remove extra moisture and preserve the ham, it is first salted. The hams and paletas are buried in salt for 15 to 20 days depending on weight.
Following the salting process, the hams are allowed to rest for about two months in a cold and temperature-controlled atmosphere. That’s when the flavor of the gammon starts to come through as the salt starts to seep into the meat.
After washing to get rid of extra salt, the hams are hung in well-ventilated curing chambers to dry. It may take six to nine months during this drying process.
The hams are then placed in basements or aging chambers, where they spend a long time, usually a year or more, curing and maturing. The particular variety of Iberico ham being produced determines how long the aging process takes.
The growing flavor and texture of the gammon are mostly determined by several natural elements, including temperature, humidity, and air circulation, during the maturation process.
Quality and Grading: Jamon Iberico
Iberico ham is rated according to several criteria, such as the diet of the pig, the curing procedure, and the quantity of acorns consumed. “Jamón Ibérico de Bellota,” which is produced from pigs that have mostly eaten acorns during the montanera season, is the highest quality.
The ham is presented with thin slices when the curing procedure is finished. Oftentimes, people eat the slices by themselves or on a charcuterie platter.
Iberico ham is classified into four quality categories, each denoted by a seal. The highest grade is a 100% Iberian “de bellota” pig with a black seal. Additionally, the pig was raised outdoors and given acorns as food.
The red seal indicates that the male pig is of the duroc breed, while the female is pure Iberian. After that, the pigs are raised outdoors but are not fed only acorns. The green seal, which indicates that this pig is a “de campo” countryside pig, is the third-grade quality. The product with the white seal has the lowest grade and is the result of intensive farming.
To guarantee the quality and authenticity of Iberico ham, stringent regulations, and standards are in place throughout its manufacturing in Spain. True Jamón Ibérico is therefore prized as a delicacy and sought after by foodies all over the world.
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