Jamon Ibérico is a type of cured ham from the Iberian Peninsula, made from the hind legs of black Iberian pigs. It is known for its rich, complex flavor, marbled fat that melts in your mouth, and a long, meticulous curing process. The quality of the ham is determined by the pig's diet and genetics, with the most prized varieties made from 100% Iberian pigs that are free-range and fed a diet of acorns.
Characteristics
Origin: The Iberian Peninsula, specifically Spain and Portugal.
Meat: Comes from the black Iberian pig breed, which has a unique ability to infiltrate fat into muscle tissue.
Flavor: Intense, nutty, and complex, with a savory, sweet, and salty taste.
Texture: Softer than other hams, with a melt-in-your-mouth quality due to its marbled, infiltrated fat.
Curing: A lengthy process of salting, drying, and aging that can last for years, contributing to the depth of flavor.
Key factors influencing quality
Genetics: The pig must be at least 50% Iberian, with the highest quality coming from 100% pure-bred Iberian pigs.
Diet: The diet is a primary factor in the final taste. The highest grade, known as "de bellota," comes from pigs that have eaten acorns and natural grasses during the "montanera" season.
Rearing: Pigs are raised in free-range environments where they can roam and graze, which contributes to their development and health.
Grades of Jamón Ibérico
Black Label: 100% Iberian pig fed a diet of acorns and natural grasses, considered the highest quality (Jamon Iberico de Bellota).
Red Label: Between 50-75% Iberian pig, raised free-range and fed acorns during the montanera season.
Green Label: At least 50% Iberian pig, raised free-range but fed a diet that includes fodder as well as grass.
White Label: The lowest tier, with pigs only needing to be at least 50% Iberian and raised in pens on a fodder-based diet.
Type
Meat
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
