Jamón
A jamón is the term used to describe the hind leg of a pig which, after slaughtering, has been cured at a registered curing house. It weighs between 6 and 8 kilos and the meat is deemed to be of better quality than the fattier front leg which is known as a ‘paleta’.
The Different Types of Jamón
There are four levels of quality of ham which are as follows:
Jamón Iberico de Bellota - This also known as Jamón Iberico de Montanera and is the most expensive and top quality jamón on the market. It is produced from the Black Iberian Pig, which is found primarily in the south and southwest of Spain, and is the only breed of pig that naturally hunts and eats acorns. Once weaned, the piglets are fed on barley and corn for several weeks until they attain a suitable weight when they are allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. As the slaughtering time approaches their diet will be limited to purely acorns if they are being bred for top quality Jamón Iberico.
Jamón Iberico de Recebo - These are again Iberian pigs, but are fed a combination of acorns and grain from weaning to slaughter.
Jamón Iberico de Pienso - This third grade jamón is still sometimes known as Jamón de Pata Negra despite this term being prohibited in April 2006 as it was deemed too confusing for the consumer. Often shortened to just Jamón Iberico, these pigs are fed only a commercial compound grain feed.
Jamón Serrano – This can also be known as Jamón Reserva, Jamón Curado and Jamón Extra and is deemed to be ordinary, everyday ham. It is produced from white pigs, it can be a mixture of different breeds, such as Duroc, Landrace, and Jersey, who are reared and fed a mixed diet of commercial compound feed.
By far the commonest hams produced in Spain, the jamón serranos account for around 90% of all Spanish hams sold. There appears to be no distinguishing differences in the descriptions, Reserva, Curado or Extra; a good rule of thumb is to check the price of each as this should give you an indication of its quality.
The Curing Process
The hams from the slaughtered pigs are taken to a registered curing house, located high in the mountains, where they are trimmed, cleaned, and subsequently salted to begin drying for two weeks. The salt acts to draw off moisture and preserve the meat from spoiling. After this time the salt is then washed off and the hams are left to dry for up to 2 months.
Following this the real curing process commences whereby the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, along with the size and type of ham being cured. The clear air quality of the mountains serves to produce the wonderful aroma of the Serrano ham. During this time the white fat turns yellow and the meat transforms into its deep ruby colour.
The curing house charges a fee for the first year of curing and storage followed by a monthly fee thereafter until the jamón is collected. For an ordinary Serrano ham it is recommended that it is left to cure for at least 9 months.
Carving and Serving Jamón
Firstly, it is important to remember that Serrano hams should never be kept in the refrigerator. The best way to store the jamón is at room temperature, on a special stand called a ‘jamonero’. These stands come in two basic designs, vertical and horizontal. Many people prefer the vertical versions as they take up less work space.
A sharp, flexible knife is best for slicing jamón thinly; specially designed jamón knives can be bought from a local hardware store. They are referred to as ‘cuchillos de jamón’
First of all, remove a section of the rind but don’t remove too much otherwise the meat can dry out. Once the rind has been removed, you can begin slicing thin strips of jamón. To reduce the risk of the meat drying out, cover the exposed parts with the previously removed rind strips and either a cotton tea towel or some cling film. You can also rub a small amount of olive oil into the meat before recovering. To fully enjoy your jamón it is best eaten within 2 to 3 months of first being cut.
Jamón is best served Spanish style, on a small piece of crusty bread and drizzled with olive oil or simply on its own. However you prefer it, it is delicious and special taste experience not to be missed.
The Different Types of Jamón
There are four levels of quality of ham which are as follows:
Jamón Iberico de Bellota - This also known as Jamón Iberico de Montanera and is the most expensive and top quality jamón on the market. It is produced from the Black Iberian Pig, which is found primarily in the south and southwest of Spain, and is the only breed of pig that naturally hunts and eats acorns. Once weaned, the piglets are fed on barley and corn for several weeks until they attain a suitable weight when they are allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. As the slaughtering time approaches their diet will be limited to purely acorns if they are being bred for top quality Jamón Iberico.
Jamón Iberico de Recebo - These are again Iberian pigs, but are fed a combination of acorns and grain from weaning to slaughter.
Jamón Iberico de Pienso - This third grade jamón is still sometimes known as Jamón de Pata Negra despite this term being prohibited in April 2006 as it was deemed too confusing for the consumer. Often shortened to just Jamón Iberico, these pigs are fed only a commercial compound grain feed.
Jamón Serrano – This can also be known as Jamón Reserva, Jamón Curado and Jamón Extra and is deemed to be ordinary, everyday ham. It is produced from white pigs, it can be a mixture of different breeds, such as Duroc, Landrace, and Jersey, who are reared and fed a mixed diet of commercial compound feed.
By far the commonest hams produced in Spain, the jamón serranos account for around 90% of all Spanish hams sold. There appears to be no distinguishing differences in the descriptions, Reserva, Curado or Extra; a good rule of thumb is to check the price of each as this should give you an indication of its quality.
The Curing Process
The hams from the slaughtered pigs are taken to a registered curing house, located high in the mountains, where they are trimmed, cleaned, and subsequently salted to begin drying for two weeks. The salt acts to draw off moisture and preserve the meat from spoiling. After this time the salt is then washed off and the hams are left to dry for up to 2 months.
Following this the real curing process commences whereby the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, along with the size and type of ham being cured. The clear air quality of the mountains serves to produce the wonderful aroma of the Serrano ham. During this time the white fat turns yellow and the meat transforms into its deep ruby colour.
The curing house charges a fee for the first year of curing and storage followed by a monthly fee thereafter until the jamón is collected. For an ordinary Serrano ham it is recommended that it is left to cure for at least 9 months.
Carving and Serving JamónFirstly, it is important to remember that Serrano hams should never be kept in the refrigerator. The best way to store the jamón is at room temperature, on a special stand called a ‘jamonero’. These stands come in two basic designs, vertical and horizontal. Many people prefer the vertical versions as they take up less work space.
A sharp, flexible knife is best for slicing jamón thinly; specially designed jamón knives can be bought from a local hardware store. They are referred to as ‘cuchillos de jamón’
First of all, remove a section of the rind but don’t remove too much otherwise the meat can dry out. Once the rind has been removed, you can begin slicing thin strips of jamón. To reduce the risk of the meat drying out, cover the exposed parts with the previously removed rind strips and either a cotton tea towel or some cling film. You can also rub a small amount of olive oil into the meat before recovering. To fully enjoy your jamón it is best eaten within 2 to 3 months of first being cut.
Jamón is best served Spanish style, on a small piece of crusty bread and drizzled with olive oil or simply on its own. However you prefer it, it is delicious and special taste experience not to be missed.
