Jamón ibérico

Infobox Prepared Food
name = Jamón ibérico


caption = Jamón ibérico on a "jamonera"
alternate_name = Pata negra
country = Spain
region =
creator =
course = Appetiser
served = cold
main_ingredient = Ham
variations = Jamón serrano
calories =
other =

Jamón ibérico is a type of jamón, a cured ham produced only in Spain and Portugal (when produced in Portugal it is known as presunto). It is at least 75% Black Iberian Pig, also called the "cerdo negro" or black pig, the only breed of pig that naturally seeks and eats mainly acorns: according to Spain's "Denominación de Origen" rules on food products jamón ibérico may be made from cross-bred pigs as long as they are at least 75% "ibérico".

The Black Iberian Pig lives primarily in the south and southwest parts of Spain, including the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz, Seville, Córdoba and Huelva. As well as in the Southeast of Portugal (Barrancos), where it is referred to as Porco de Raca Alentejana. Immediately after weaning the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point the diet may be strictly limited to acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities. This is described in more detail below.

Classification

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. It is also known as Jamón Iberico de Montanera. [ [http://www.jamon-direct.com/catalog/index.php Jamon Direct] ] The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months
* 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 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. (a fact referenced in the movie "Perdita Durango", where the ham of Jabugo is praised as "illegal, but delicious"). In 2005 the first slaughterhouse in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to produce ibérico ham products for export to the U.S. Prior to 2005 only foreign raised and slaughtered pigs were allowed to be processed in Spain for export 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. These are the priciest hams in the world: The basic jamón ibérico is priced upwards of $52 a pound, and the bellota is priced upwards of $96 a pound. As of April, 2008 the only approved exporter of jamóns ibéricos is Embutidos y Jamones Fermin S.L. with the only importer being Fermin USA, which is a partnership between The Rogers Collection, Chef Jose Andres, and Embutidos y Jamones Fermin S.L. Fermin USA distributes to numerous sources, including Dean and Deluca, HotPaella, La Tienda, La Espanola Meats, and others.

Curing

The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 months.

The ibérico hams from the town of Jabugo in the Huelva province are renowned for their consistently high quality. Practically the entire town is devoted to the production of "Jamón Ibérico", where the biggest producer is "5J Sánchez Romero Carvajal"; the main square is even called "La plaza del Jamón" ("Ham Square").

Jamón ibérico, which only accounts for about 8% of Spain's cured-ham production, is very expensive and not widely available abroad.

Pata negra

Pata negra is a type of jamón / presunto, similar to Italian prosciutto. Free-range acorn fed pata negra is considered to be of the highest quality. "Pata negra" literally means "black hoof" in Spanish and Portuguese.

This type of ham only accounts for about five percent of total ham production. It is made from the Black Iberian Pig.

The fat content is relatively high compared to jamon serrano thus giving a rich taste.

The best variety of pata negra is range fed and fattened on acorns in cork oak groves along the southern border between Spain and Portugal.

In Spain it is also known as "Jamón Iberico de Bellota" or "Jamón Iberico de Montanera". In Portugal it is sometimes described as "Presunto de Porco Preto".

ee also

* Jamón
* Jamón serrano

Notes

References

* Barrenechea, Teresa. "The Cuisines of Spain". Ten Speed Press, 2005. ISBN 1580085156

External links

* Spanish ham: [http://www.saveurespagnole.com/blog_entrada.php?id=9&tit=The-Iberian-Ham The Iberian Ham] "(Pata Negra Ham)" and [http://www.saveurespagnole.com/blog_entrada.php?id=12&tit=The-Serran-Ham The Serran Ham] .