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About Iberian Ham

Our hams (jamones) are produced by carefully selected suppliers located in Guijuelo, in the area of Castilla y Leon. This area is world famous for the production of finest quality hams and dry-cured sausage (embutidos), and carries the prestigious Denomination of Origin Guijelo mark, which is applied to qualifying jamones and embutidos made there.

Iberian ham comes from the ancient breed of Iberian black-footed ("pata negra") pigs, and Serrano ham from white pigs or "blancos".

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Iberian Pigs: The Breed

The Iberian pig is an ancient breed, with dark skin and a sparse coat. The legs are long and slender and the hooves are black – hence the often-used term "pata negra", which in Spain is sometimes used in a similar way to the English expression "the real McCoy".

Iberian pigs differ from other pigs in that they lay down bands of fat within their muscle structure – in much the same way as celebrated breeds of beef cattle such as Aberdeen Angus. This fat "marbling" is a distinctive feature of the meat, and is the key to the unmistakeable flavour and texture of Iberian hams.

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Quality and Price

Most dry-cured hams have a similar outward appearance, however the quality and price varies widely, determined by four principal factors:

• The breed of pig from which it is produced
• The animal’s diet and living conditions
• The method of salting, curing and drying the ham
• The period of maturation of the hams

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The system of classification of Iberian Hams

The production and sale of Iberian hams is monitored and controlled by the Denomination of Origin authorities, along with Producers’ Associations in each of the recognised producing areas. Put simply, there are four main grades of ham, as follows:

• Jamon Iberico de Bellota
  Made from Iberian pigs which have grazed and foraged during their finishing period of several months in the dehesa – a type of pasture found only in Spain characterised by open woodlands of cork and holm oaks. The period of time spent in the dehesa is known as the montanera. It is the pigs' diet of acorns (bellota) from these trees that leads to the distinctive flavour and texture of Jamon Iberico de Bellota. The meat ranges in colour from rosy pink to purplish red. The texture is soft, with fat that is lustrous, fluid and soft to the touch. This fat is high in mono-unsaturates and known to hold positive health benefits because of its role in reducing cholesterol. Jamon Iberico makes up only about 5% of all jamon production in Spain. The curing and maturation period is typically between two and three years, resulting in the most highly prized, and most expensive of Iberian hams.
• Jamon Iberico Recebo
  Made from Iberian Pigs which have fed on an approved diet of cereals and vegetables, supplemented with acorns during the finishing period. The curing and maturation process is similar to that for bellota hams.
• Jamon Iberico
  Made from Iberian pigs fed on an approved cereal diet, without acorns.
• Jamon Serrano
  Made from white pigs using similar curing and drying processes to Ibericos, though usually with shorter maturation periods. Although much less expensive than Iberico jamon, this is an excellent product in its own right – and quite different in its taste, colour and texture characteristics

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How Jamon is Made

The making of top quality jamon is a long and slow process, influenced greatly by the microclimate in the area of production. The skills and experience of the producers are often passed on from father to son, and many families have been involved in the industry for several generations.

The process has four main stages:

• Salting and washing
  The hams are covered with coarse sea salt for between one and two weeks, depending on weight. This process takes place in a cold room (between 1 and 5C) Once salted for the correct period, the hams are washed to remove salt crystals from the surface.
• Resting period
  The washed hams are hung in a cool room for between 30 and 60 days during which time the salt penetrates the meat fully and uniformly.
• Drying and maturation
  The hams are moved to a “secadero” or drying room, in which temperature and humidity are carefully controlled through natural ventilation, which allows the dry mountain air to circulate around the hanging hams.
• Cellaring
  The hams are hung in a bodega (usually underground) where, in conditions of optimum temperature and humidity, the subtle flavours and aromas develop to their full potential during a period of between six and thirty months.