Quality to be protected

Just like serrano hams, there are also official Origin Guarantee stamps (Protected Denominations of Origin) for Iberico hams that certify their origin and ensure that they have been produced following traditional methods. There are currently four of them located in the west of Spain:

• Iberico ham from Guijuelo
• Iberico ham from Dehesa de Extremadura
• Iberico ham from Huelva
• Iberico ham from Pedroches

The holms and cork oaks that inundate the meadows of Salamanca, Ávila, Zamora, Segovia, Cáceres, Badajoz, Sevilla, Córdoba, Huelva, Ciudad Real and Toledo are the main nourishment of iberico pigs used to prepare hams from Guijuelo. The production area includes 77 towns located in the south east of Salamanca, being Guijuelo its central point. The region enjoys a continental climate with cold and long winters and dry and hot summers. The hams obtained are delicious and have a distinctive slightly salty or even sweet taste.

On the other hand, the Extremenian pastures are extensive and embrace over 1 million hectares. The production area of Iberico ham from Dehesa de Extremadura includes 40 towns in Badajoz province and 45 towns in Cáceres province. The area boasts a mainly continental climate and it is said that the dry breeze that blows in the mountain ranges of Extremadura confer a delicate taste and intense but pleasant aroma to the hams produced there.

Iberico ham from Huelva is produced in 31 towns located in La Sierra county in the north of this province, where the yearly rainfall is quiet high. The iberico pigs, though, have been raised in the pastures scattered throughout the provinces of Huelva, Cádiz, Córdoba, Sevilla, Cáceres y Badajoz. The hams obtained are fragrant and slightly salty.

Finally, the hams produced in the Valley of Los Pedroches in the province of Córdoba have a pleasant aroma and a texture not at all fibrous. The law that created the D.O.P. Los Pedroches was passed only in 2006 and makes this certification the most recent one in the Olympus of Spanish iberico hams.

The requisites of these four D.O.P.s are quite similar although we can find a few slight differences such as the minimum ham aging periods required, which range from 16 to 20 months.

It is worth mentioning that an Iberico ham without an Origin Guarantee can be as good as one with it. However, whilst the latter has passed strict tests to guarantee the breed of the pig, its weight, its origin, its feeding, a minimum ageing period, etc. –hence its higher price- with the former, you depend on the producer’s reputation and ability on delivering a quality product.


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

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.

Serrano Ham

Widely speaking, Spanish hams can be categorised as Serrano ham, cured ham, “Jamon del País” or “Jamon de Bodega” if they come from white pigs and Iberico ham if they have been obtained from Iberian pigs. There are some specifics with regard to these two main categories. This article reviews the main traits of Serrano ham and its areas of production.

Hams obtained from selected white pigs have a softer, sweeter taste and aroma than Iberico hams. They can be enjoyed on their own or used for cooking, and their price is significantly lower than that of Iberico hams. This ham, when still tender, looks similar to Parma ham and it can usually be found in some foreign supermarkets. However, even within this category the difference in quality can be vast.

There are two areas in Spain that are known for the quality of the hams they produce, so much so that they have been granted official Certificates of Origin. The labels "Ham from Trevélez" and "Ham from Teruel" protect and designate those hams:

• Obtained from a specific breed of white pigs
• Of a minimum weight
• That have been produced in a specific geographical region with particular characteristics
• Following traditional production methods
• And ensuring a minimum curing period

These hams can be exceptionally tasty, and their qualities are clearly superior than those of hams obtained through industrial processes. They can be recognised by their delicate and complex taste, their streaks of yellowish fat and their soft and shiny texture.

Ham from Trevélez is produced in the Alpujarras region in Granada (Andalusia) at an altitude of around 1.700 m. It comes from Landrace, Large White and Duroc Jersey pigs and has a minimum curing period of 14 months. The tradition of ham production in the area is well documented, and by the mid 19th century it even received the royal backing when Queen Isabel II granted the town of Trevélez the privilege to stamp her royal seal in these products.

Trevélez is a charming village of white houses and narrow pebbled streets located 1.500 m high in the Alpujarras Mountains of Granada. Its climate, characterised by cold and dry winters, hot summers and strong winds that blow from the peaks of the Sierra Nevada Mountains, contribute to confer a unique taste to this product.

Ham from Teruel is produced in the Teruel Province of Aragón. This mountainous area has an extreme continental climate: winters are cold, long and dry, and summers are short and hot. Once more, these hams are obtained from Landrace, Large White and Duroc pigs and they are left to cure and age in caves located over 800m altitude for a minimum period of 12 months. These hams weigh an average of 8 to 9 kilograms and have an exquisite aroma and taste.

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

Spanish Ham: a longstanding tradition

The deliciously tempting Spanish Ham had already captivated the senses and stomachs of the Romans that inhabited Hispania as far back as the 2nd century B.C. They used to cure pork meat in salt, thus sowing the seed of what has become one of the most appreciated foods all over the world. Its central role in Spanish gastronomy has remained unchanged over the centuries and writers such as Cervantes -who found space in his famous “Don Quixote” to mention this delicacy- have played their part in spreading the news about the incomparable properties attached to its exquisiteness. What used to be Spain’s best kept secret is now an essential item in any gourmet larder.

But the variety of hams that traditionally have been produced in Spain and the different terminology used over the years have given cause to some misunderstandings that are worth clarifying. In this article, we will go through a basic classification of Spanish hams according mainly to the bread of pigs they come from.

The denominations “Jamón Serrano”, “Jamón del país” or “Jamón de Bodega” refer to hams obtained from white pigs. The most common breeds in this category are Landrace, Large White and Duroc-Jersey. On the other hand, hams obtained from the local Iberico breed – a distant cousin of wild boar- are known as “Jamón ibérico”. They may be not pure iberico pigs but a crossbred. Nevertheless, they law stipulates that to fall into this category they should be at least 75% Iberico.

Moreover, within this last category, there are still three other subcategories that also denote the different qualities of the product: the term “Jamón ibérico de bellota” describes those hams prepared with iberico pigs that have been fed mainly on acorns and left to roam free in the meadows; the name “Jamón iberico de recebo” refers to hams obtained from iberico pigs that have been raised on a mix diet of acorns and compound feeding, and finally “Jamón ibérico de pienso” describes hams that come from pigs that have eaten only compound feeding.

All in all, it is worth remembering that the taste, quality and price of Spanish hams vary enormously depending on: the type of pig it comes from, the way the pig has been fed, which leg –front or back- has been used to make the ham and the way the ham is cured. The different Denominations of Origin that currently exist help to preserve and guarantee de quality of this delicacy.


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

Paprika: a savoury and colourful condiment

Originary from America, paprika is an ever present condiment in any Spanish larder. The main secret lies in discerning the dishes that would benefit from adding just a pinch of this aromatic product.

Paprika was juts one of the many food products that arrived to Europe after the discovery of America in the 15th century. The shapes, tastes and colours that the botanists came across with, as they went deep into the “new” continent, were extraordinarily diverse. However, the sweet varieties seemed to adjust themselves better to our climate.

Although this product probably reached Spanish territory soon after 1492, it took another century before its farming and use became widespread. In the areas of La Vera (Extremadura) and la Ñora (Murcia) the monks are credited with introducing the cultivation of peppers and producing paprika during the 16th century. Their secret was not kept behind the secluded doors of these monasteries for long and it soon reached the villagers, who also started growing this product. By the 17th century, paprika production had developed into a proper industry. Today the condiment prepared in both counties is protected by the respective Denomination of Origin (D.O.) stamp.

Specifically, paprika from La Vera is made with premium-quality red peppers grown in the area and produced following the traditional drying process over oak or holm oak wood smoke. Hence its peculiar and intense smoky aroma, which is widely appreciated by knowledgeable chefs. According to their taste, there are three categories of paprika: sweet -made with Bola and Jaranda varieties-, bittersweet -slightly spicy and prepared with the Jaranda and Jariza kinds- and finally hot paprika, which is produced with Jeromín, Jariza and Jaranda types.

With regard to paprika from Murcia, this is made only with red peppers of the Bola variety. These fruits present a bright red colour, round shape and a delicious sweet taste. Once recollected, they are generally left to sun-dry, although they may also be placed in hot air drying rooms. Once they have dried up, they are grinded until the desired texture is achieved.

Paprika enhances the taste of many dishes. It can be used, for example, to season or to prepare marinades for meat and vegetable kebabs by adding a teaspoon to a glass of olive oil and the juice of half a lemon. It is a basic ingredient of the popular “Pulpo a la gallega” (octopus cooked in Galician style) and it can also be found in a wide range of sauces that acompany eggs, pasta, fish or meat alike.

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

The stars of Jerez and Huelva

Spain boasts an interesting variety of premium quality vinegars. Amongst them, two enjoy the protection of a Denomination of Origin (D.O.), a seal granted by the European Union. These are Vinagre de Jerez and Vinagre del Condado de Huelva. These official stamps guarantee the quality, uniqueness, origin and specific production method used to obtain these excellent vinegars.

Hence, Jerez, an important wine producing area, these days prides itself on having some excellent vinegars that have already achieved a similar status and name to the region’s renowned Sherry wines. It is the fact that they are aged in oak or chestnut casks -generally using the “criaderas y soleras” method- that probably has a major influence in differentiating these vinegars from the rest. The main varieties of grapes used to make “Vinagre de Jerez” are Palomino, Listán and Pedro Ximénez, and the area of production that is actually protected includes the following towns: Jerez de la Frontera, San Lucar de Barrameda, Puerto de Santa María, Trebujena, Chiclana de la Frontera, Chipiona, Puerto Real, Rota –all in Cádiz- and Lebrija –in Sevilla-. Nevertheless, the ageing process can only take place in the first three towns, if the final product is to fall into the Denomination of Origin mark.

Moreover, this procedure should take place in chestnut and oak casks of capacity no bigger than 1.000 litres. As mentioned earlier, the most traditional ageing method in Jerez is this of “criaderas and soleras” which consists in extracting some vinegar from the “viejas soleras” or old casks placed underneath and subsequently filling them with vinegar removed from the “criaderas” or casks laid in the rows above the “soleras”. The method of “añadas” or vintages, where the vinegar is left to age in the same cask, is also accepted by the Regulatory Body. Finally, depending on the period of time left to mature, there are two categories: “Vinagre de Jerez” for vinegars that have an ageing period of about 6 months and “Vinagre de Jerez Reserva”, applied when the vinegar has been aged for at least 2 years. The ageing procedure guarantees a final product that, due to its range of aromas and elegant flavours, confers a personal taste to any dish.

On the other hand, vinegars protected by the Condado de Huelva D.O., distinguish amongst two big groups: Condado de Huelva vinegars prepared with wines from the Protected Denomination of Origin and Condado de Huelva Aged vinegars. Amongst this last category there are three groups: “Solera” vinegars are those that have been left to age for more than six months and less than a year; “Reserva” vinegars have been enriched with “Condado Viejo” wine and left to age for more than a year, and “Añada” vinegars have also been enriched with “Condado Viejo” but left to age for a period of 3 years.

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

A graceful acidity

As living standards have risen, so has the taste for improved gourmet products. In line with this increasing and more knowledgeable demand, producers have pampered an enormous variety of wines that are transformed into vinegar. Subsequently, vinegars that were already acclaimed worldwide like those from Jerez -Sherry vinegar- or Huelva, coexist now with others produced with excellent wines and cava in different areas of Spain.

These sought-after vinegars generally correspond to a Certificate of Origin region such as Penedès, Priorat, el Bierzo, or Rias Baixas and the most representative wines are chosen to prepare unique products. Cellars such as Agustí Torelló, Puig i Roca, Ochoa, Alvear or Bodegas Palacios have added vinegar to their list of delightful wine products. They are made from quality wines obtained from a variety of grapes: tempranillo, garnacha, cabernet sauvingnon, albariño, muscatel or pedro ximenez.

To ensure that the final product boasts a wide range of aromas, once the chemical process is over, the vinegar obtained is filtered and then left to mature in wooden casks until it develops the desired qualities and fruity flavours that will delight chefs and consumers alike. Depending on the results sought, the producer will choose a certain type of wood. For instance, barrels made with oak boost the aromas, whereas those made from chestnut wood facilitate the acidification process. The ageing term can vary, starting from a minimum of six months. Some vinegars may be left to age in wooden casks for more than twenty five years.

Nurturing such a product has paid off. So much so, that vinegar deserves a special place in any gourmet larder. In the hands of a connoisseur, it gives a distinctive touch to any dish: from salads to stews and even desserts. It is advisable to use white vinegars in salads, as their taste tends to be slightly milder. In contrast, vinegars made from red wine are, broadly speaking, stronger and work well in marinades, stews and sauce reductions.

But vinegar is also an ingredient that has conquered other realms in the kitchen. Traditionally, a few drops of balsamic vinegar were a must to prepare certain fruits such us berries, but its peculiar and rich taste knows no boundaries. Flavoursome and now popular desserts, like a variety of ice-creams, profit from a hint of balsamic vinegar.

So far, we have touched on wine vinegars but it is worth remembering that vinegar can be obtained from other sources: apple, rice, malt, strawberry, beer or coconut are just a few examples. The list of vinegar types goes on and their qualities and uses in the kitchen are endless and rewarding.

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