A Peek into the Spanish Jamon Iberico

When the word ‘Jamon’ is mentioned, the first thing that comes to mind for most people is Spain with its popular dry cured-hams.  Even though it is considered as one of life’s subtle delicacies, the Jamon is a common part of daily life in most Spanish homes. In fact, it is estimated that a typical Spaniard consumes an average of five kilos of ham each year. Throughout Spain, about 39 million hams are cured annually. However, the popularity of the Jamon extends well beyond Spain. Jamon Iberico is among the favorites of foreigners owing to its unique taste and texture. The Iberico is sometimes called Jamon de Pata Negra or Jamon de Bellota.

The process of making an Iberico Ham starts shortly after the birth of the pig. By far the best among the Spanish pigs is the Iberian hog. Only the cured hams that come from these hogs can be called Jamon Iberico. It comes in two varieties – the Belotta and the Recebo. The Belotta, or the finest quality, is reared free-range in the mountains on a diet of nothing but acorns. For a period of five months, which is usually from October to January, the pigs are free to roam on the countryside and consume as much acorns as they desire during a certain period called the “montanera”. On the other hand, the Recebo comes next in quality and the Iberian pigs are fed with a mixture of acorns, pasture and commercial feeds. The Recebo is a good substitute for those who can’t afford the Bellota yet want to savor the excellent taste and texture.

After the grazing period the pigs are slaughtered. The hams are then wrapped in cloth and manually pressed to squeeze any remaining blood, and then placed in nitrified salt. Following a period of about a day per kilo, the hams are removed from the trough after 9 to 14 days. The salt is washed off and the hams are hung to dry. The timeframe for drying is usually 30 to 40 days at a temperature of 8 to 10 ºC.

During the next 6 to 15 months, the ham stays in the curing house where it will develop a deep red color and exude the aroma of cured ham. The Jamon Iberico is often referred to as an “olive tree on the hoof” because during the curing process the fat is transformed into good cholesterol, much like olive oil. As the hams age, mold grows on the surface of the meat, adding more flavor. More water leaves the meat, locking in the flavors and making the ham a bit denser.

Spanish cured hams lose up to 40 percent of their weight after the entire process. What emerges from the curing house after a couple of years is nothing short of the extraordinary. The Jamon Iberico is ready to hit the markets. However, the best and the finest Spanish hams can further undergo curing and stored for 7 to 13 months, a process referred to as añejado. This process takes the Jamon Iberico to another level. In the hierarchy of foods, the Jamon Iberico is absolute royalty.