Looking to amp up your beef stew but unsure where to start? It is made from Ibérico pork that comes from 100% purebred Iberian pig which is native to the Ibérico Peninsula. Then you also have the jamón Ibérico which is more exclusive and … A good ibérico ham has regular flecks of intramuscular fat known as marbling. Jamón Ibérico, especially the one labeled as de bellota, has a smooth texture and rich, savory taste. We wouldn’t recommend the kitchen as it could get too hot or absorb odors from other foods. Often referred to as jamón de Cebo or “bacon ham”, Ibérico ham that has a white label is made from pigs who are 50% Ibérico. Real jamón ibérico is so popular that in 2019 Spain raised and slaughtered 3.5 million more pigs than there are people in the country. If it’s a vacuum sealed package, once opened it is recommended that you finish the package the same day. If you have a gourmet as a friend, a whole Ibérico ham leg would be a superb gift for them! 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. When I see a platter of charcuterie, with all of its rosy glistening meats, I get a little bit of a thrill (not to mention hunger pangs). This means that you can often pick up a bargain when buying Ibérico ham that has a green label. If you are a lover of not only top-shelf Spanish ham – but Spanish foods in general, and ready for dessert, check out our Spanish foods articles for recipes, and articles like 13 Spanish Desserts That Transcend Your Tastebuds. Master carvers, Maestros Jamoneros, know how to perfectly slice Ibérico ham so as to incorporate the ideal amount of fat into each slice. Did you know that Jamón Ibérico is 1 of the 4 aces of global gastronomy along with caviar, foie-gras and truffles? Have you ever wondered what happens to the rest of these prize pigs once the leg is taken for curing? [2], Freezing is not recommended, since it damages the fibers in jamón and alters flavours. Acornseekers, established in Flatonia, Texas, by two Spaniards, and Iberian Pastures, another Spanish-American venture in the state of Georgia, were both set up recently to capture the American market with their own version of Spanish ham. There are several differences between Jamón Ibérico (Iberian Ham) and Jamón Serrano (Mountain Ham); As discussed jamón ibérico is made from Cerdo Ibérico or Iberian black hoofed pigs. If you are feeling fortunate you can also try Amazon, as there are some sellers who stock Spanish ham. Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. Our blog is all about sharing our love of Latin American foods & drinks. Jamon iberico by Fermin. But, most likely you are not in Spain, which can make getting hold of the best Spanish ham a little harder. If the jamón is regularly cut and covered with clingfilm or cheesecloth, an opened leg may last for three months. It referred to the color of the pigs' hoof, which are white or fair-colored in most traditional and commercial pork breeds in Spain, but always black in the Black Iberian breed. The pata negra pig is a great way to differentiate pigs that are used to make Jamón Ibérico and Jamón Serrano. Chances are you won’t be able to eat your entire Ibérico ham in one sitting. Then you also have the jamón Ibérico which is more exclusive and more expensive. Whole legs of Ibérico ham are available to buy. Along reputable pata negra producers, there were plenty of doubtful producers using the term in their labeling. Ham needs to be hung and dry cured for at least 36 months. ", "How To Store & Preserve Jamon Iberico | Easy Read", "New quality labelling system for Iberian pork products", "Normas reguladoras del jamón "D.O. Black Label . Bolder reds can also make an excellent pairing. The first jamones ibéricos were released for sale in the United States in December 2007, with the bellota ones following in July 2008. [2], Freezing is not recommended, since it damages the fibers in jamón and alters flavours. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. But before you start your quest, it is important that you know how to find and identify the best ham on the market. But now two American companies have had the incredible temerity to begin importing blackfoots to the US in order to make their own jamón. No other food is treated the same way. In Spain, you have the rather famous and popular jamón Serrano, which is what most people there eat on a regular basis. Credit: [2] A whole leg does not last as long. It may sound odd to reference a pig’s lifestyle, but when it comes to Spanish ham it definitely is a factor. The curing process was used for generations to preserve pork before the invention of refrigeration. It turns out that marbling of the meat is purely genetic and that’s a key factor in deciding which pigs to breed. You should store your whole, bone-in ham in a cool, dry ventilated place like a wine cellar or a clean basement. The current labeling system, based on a series of color-coded labels, was phased in starting in January 2014.[3]. Spaniards consider jamón ibérico their greatest gift to international gastronomy – the caviar of the Iberian peninsula. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds. However, they are not free-ranged and are kept in pens. Because they walk so much in search of those acorns (upwards of eight miles every day), the pigs have distinctive skinny legs and feet—as well as cute little floppy ears. Here are the four labels and what they mean. Or, an even better choice, you can check out our online Spanish foods shop where we sell some of the best Spanish jamón, as well as jamoneros (Spanish ham holders), special jamon carving knives, and other authentic Spanish foods and drinks.