The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living in the open, typically under the oak trees growing in the Spanish mountains in Andalusia and Extremadura. . Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed.
One of the finest and most expensive Iberian ham is known under the name 'Pata negra de bellota'. Pata negra is the popular name for the Iberian pig referring to the animal's black hooves. You will only find this ham in specialized shops and prices of 140 €/kilo for sliced ham are not exceptional. If you buy it per piece (with bone) you will pay about 80 €/kilo. Let us explain why this ham is so expensive.
The Iberian pig is rare and very well protected and the production of its ham is limited in quantity and is submitted to extrelemy severe regulations. E.g. Not more than 15 pigs per hectare are allowed.
The keyword of the secret of its taste is acorns. During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best). If they have been fed with a mixture of acorns and other food, the ham will be labeled 'recebo'. The pigs are killed as from 12 months but their weight may never exceed 180 kg at the moment of their killing.
The traditional methods of pickling, rinsing, conservation, drying and maturement or aging of the hams in cellars guarantee a high quality product. The ham's drying cycle goes from winter to summer so that the rising temperature allows the natural grease to spread through the tissues. After the summer the ham is put in special cellars for the final drying process (about 24 months).
Pata negra ham contains 25-30% of grease but is a very healthy ham. The composition of the grease is similar to that of olive oil and is dominated by mono-unsaturated fatty acids which have a positive influence on the body (see our article about olive oil). Thanks to this healthy grease this ham melts in your mouth liberating the unique flavour of this ham. Iberian ham is served at room temperature in small slices cut in a specific way.
One of the most famous villages specialized in the elaboration of Pata negra is Jabugo in Huelva, which is part of the area of the appelation of origin Jamon Iberico
The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living in the open, typically under the oak trees growing in the Spanish mountains in Andalusia and Extremadura. . Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed.
One of the finest and most expensive Iberian ham is known under the name 'Pata negra de bellota'. Pata negra is the popular name for the Iberian pig referring to the animal's black hooves. You will only find this ham in specialized shops and prices of 140 €/kilo for sliced ham are not exceptional. If you buy it per piece (with bone) you will pay about 80 €/kilo. Let us explain why this ham is so expensive.
The Iberian pig is rare and very well protected and the production of its ham is limited in quantity and is submitted to extrelemy severe regulations. E.g. Not more than 15 pigs per hectare are allowed.
The keyword of the secret of its taste is acorns. During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best). If they have been fed with a mixture of acorns and other food, the ham will be labeled 'recebo'. The pigs are killed as from 12 months but their weight may never exceed 180 kg at the moment of their killing.
The traditional methods of pickling, rinsing, conservation, drying and maturement or aging of the hams in cellars guarantee a high quality product. The ham's drying cycle goes from winter to summer so that the rising temperature allows the natural grease to spread through the tissues. After the summer the ham is put in special cellars for the final drying process (about 24 months).
Pata negra ham contains 25-30% of grease but is a very healthy ham. The composition of the grease is similar to that of olive oil and is dominated by mono-unsaturated fatty acids which have a positive influence on the body (see our article about olive oil). Thanks to this healthy grease this ham melts in your mouth liberating the unique flavour of this ham. Iberian ham is served at room temperature in small slices cut in a specific way.
One of the most famous villages specialized in the elaboration of Pata negra is Jabugo in Huelva, which is part of the area of the appelation of origin Jamon Iberico