One of them is the Feira do Porco Preto, an annual festival in the region of Ourique. ENJOY WORLD'S MOST PRECIOUS NATURAL & ORGANIC SPECIALTY FOOD & BEVERAGES, Nic | July 19, 2020May 5, 2020 | Jamón & Prosciutto, Home » Blog » Jamón & Prosciutto » Spanish Ibérico Ham is World’s Best Dry-Cured Ham. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds. Around 13,000 metric tons of jamón ibérico and associated by-products were consumed in Spain in 2017, leading to an estimated 4 billion euro in retail sales. Or simply, jamón ibérico. ", "Normas reguladoras del jamón "D.O. After salting, the process starts to gradually slow down. They are rinsed and left to dry for another four to six weeks. Spanish ham (jamón) is greatly prized as a gourmet food both in Spain and around the world. The production area is located in the pastures of cork oaks and evergreen oaks in the province of Cáceres and the province of Badajoz. I found the above and more interesting facts in this Guardian article on the black Spanish pig. Every Spaniard has his or her own preferred ham. For the 20th-century flamenco group, see, Notable producers and protected designations, Geographical indications and traditional specialities in the European Union, Sierra de Aracena and Picos de Aroche Natural Park, "How Long Does Iberico Ham Last & Should You Freeze Iberico Ham? In the year 77, Roman writer Pliny the Elder praised their superior quality. Then they moved them to an airy room for six to nine months. Finding it, it is not always easy, especially if you don’t leave in Spain. These animals are on a diet of grain, they are not free range and not 100% Black Iberian Pig breed. The difference in age between hams determines the colour. jamones) is a kind of dry-cured ham produced in Spain. This ham is from free-range pigs that live in holm oak forests and pastures (called ‘dehesas’) along the border between Spain and Portugal and eat only acorns during this last period. Until recently this honour befell to Eduardo Donato. The entire town of Jabugo focuses on the production of jamón ibérico. [11] The demand keeps growing while the availability is stagnated, as the production is maxing out to ensure quality. Five Spanish provinces are split into four different Protected Designations of Origin, ‘denomenaciónes de origen’: Farmers raise the pigs of this denomination in the foothills of the sierras of Gredos and Béjar, within the autonomous communities of Castile and León and Extremadura, as well as in Andalusia and Castile-La Mancha. Every region of Spain has its own ham. Otros idiomas: Español Français Deutsch Italiano Iberian ham is a unique gastronomic product from Spain that drives young or old palates crazy and whose popularity goes beyond our borders. The protected zone consists of 77 municipalities of the southeast of the province of Salamanca, being the capital of the Guijuelo itself. The other famous  variation of the Spanish Iberian ham is  jamón serrano. Jamón Ibérico (Spanish: [xaˈmon iˈβeɾiko]; Portuguese: presunto ibérico [pɾɨˈzũtu iˈβɛɾiku]) is a variety of Jamón, a type of cured ham companies produce in Spain and Portugal, where companies label it as presunto ibérico. On average, an Iberian ham needs a couple of years to reach its peak flavor, but some legs can cure for much longer. So they are pigs that have a lot more muscle mass and less fat. If the jamón is regularly cut and covered with clingfilm or cheesecloth, an opened leg may last for three months. When people in Spain celebrate something important they often choose pata negra pigs from southern Spain for their celebrations. Then they hang it to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside. People used the curing process to preserve pork before the invention of refrigeration. The exercise and diet significantly influence the flavor of the meat. At the Mercados you can get it in paper-thin slices right from the line of hanging hams. The taste too is very different. According to Spain's denominación de origen rules and current regulations on Jamón, Jamón Ibérico must be made from pure breed, or cross-bred pigs - as long as they are at least 50% Black Iberian in their ancestry. Ibérico ham main marketing challenge is how to justify the Ibérico high price tag. EU’s Protected Designation of Origin protects Spanish Iberian ham. It is also one of world’s most expensive foods. In colloquial Spanish and popular culture, it is used as a superlative or synonym of the best. The town’s main square’s anme is La plaza del Jamón (‘Ham Square’). Only ‘bellota’ hams may have labels of acorns and dehesas on their labels. Additionally, participates in various other affiliate programs. While as a general rule, a black hoof should indicate an Ibérico ham, the ancestry could be exceedingly cross-bred or untraceable, and also there were cases of ham sourced from rare breeds with dark hoofs, and even manually darkened hoofs. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. One Million Dollars for a Dark Da Hong Pao Tea. Spaniards are very proud of their Jamón Serrano and Jamón Ibérico. guarantees that farmers follow strict requirements if they want to call their hams ‘jamones Ibéricos’. Most companies will use the front leg, called paleta.