What is Jamón Ibérico?Jamón Ibérico refers to a cured ham only produced in Spain. The pigs must be at least 75% Black Iberian, cerdo negro, the only breed of pig that naturally seeks and eats mainly acorns. The Black Iberian Pig lives primarily in the southwestern parts of Spain. The hams are labeled according to the pigs' diet, with an acorn diet being most desirable: • The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the
southern border between Spain and Portugal, and eat only acorns during this last period. The exercise and the diet have a significant impact
on the flavor of the meat; the ham is cured for 36 months. This is the true pata negra.
• The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain. • The third type of jamón ibérico is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months. The term pata negra is also used to refer to jamón ibérico in general and may refer to any one of the above three types. Bellota jamones are prized both for their smooth texture and rich savory taste. A good ibérico ham has regular flecks of intramuscular fat. Because of the pig's diet of acorns, much of the jamón's fat is comprised of oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol. Until recently, jamón ibérico was not available in the U.S. In 2005 the first producer in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to export ibérico ham products to the U.S. The first jamóns ibéricos were released for sale in the United States in December, 2007, with the bellota hams due to follow in July 2008. Click here to read more. |