Iberico Ham: a real treat

Regarded as a true delicacy, Iberico ham is a world-apart, differing not only from serrano ham, but from any other hams in the world! Its taste and aromas, after two years of ageing, are so complex, so nutty, buttery, earthy and floral that Iberico hams deserve to be held in the same esteem as white truffles, Beluga caviar or any other comparable delicacy. It is its unique, complex and intense flavour –it is generally served raw although occasionally can be used in cooking- that makes this product one of the most renowned Spanish delicacies amongst gourmets all over the world.

Iberico ham comes from the Spanish indigenous Iberian pig. This breed, a close relative of the aggressive wild boar, has inhabited the south-western part of Spain for centuries. The wooded meadowlands are where the Iberian pig can find its favourite food: acorns. Iberian pigs lead quite a privileged life, wandering around beautiful oak forests and exercising their muscles all day. It is precisely in the Iberian pig’s muscles where the secret behind the exquisite taste of Iberico ham lies.

Indeed, the Iberian pig’s unique ability to transform the fats from the acorns into streaks that run through its muscle tissue is what gives the Iberico ham its beautifully marbled texture and distinctive aroma. The rich meat is finely striated with fat and its taste gives a clue as to the foods found in the environment where the animal has been raised: acorns, grasses, roots, herbs, spices, tubers and wild mushrooms found in the meadowland. Furthermore, acorn-fed Iberico ham has the property of liquefying at a low temperature—room temperature, for example—so it literally melts in your mouth.

Quality-wise, the main factor to take into account with Iberico hams is the way the pig has been fed:

• Iberico ham “Bellota”: the finest quality. The Iberian pigs have been reared free-range in the mountains and fed exclusively on acorns (bellota). This exclusivity is obviously reflected in the high price it achieves. *


• Iberico ham “Recebo”: this name denotes mixed feeding. The pig eats acorns and pasture, but the last 30% of its weight is achieved through natural compound feeding. This type of Iberico ham is of slightly lower quality than the “bellota” type, but still a true delicacy.


• Iberico ham “Cebo” or just plain Iberico ham: Refers to free-range Iberian pigs that have bee fed on natural compound feeding and herbs.
  

For a fine selection of Spanish Hams please visit our Spanish food online store.