Originally posted March 3, 2021
Reposted February 21, 2022
The Leg that Costs an Arm & a Leg.
Out of all hams in the world, the Spanish jamón reigns supreme. Let’s learn all about jamón ibérico, what’s the big deal, how’s its raised and process, and how to choose the best one.
All about Jamón Ibérico
Ham that’s Healthy
Jamón Ibérico is the treasure of Spain. The ham comes from Iberian pigs that only grown in a small number of areas in Spain, and in a portion of Portugal. These pigs are so prized that the European Union stamps them with their Protected Designation of Origin.
There’s no doubt that the finest prosciutto from Italy is amazing. But, when you compare it to the finest jamón from Spain, it’s no contest. It’s all about the buttery, salty, nutty, slightly sweet, umami flavors bursting and melting in your mouth.
Plus, the fat has health benefits(!). Yes, this ham has healthy fats. Because the highest grades of Iberian pigs are fed only acorns, the fats from the nuts are absorbed in the meat. This fat is unsaturated oleic acid, as in the good fats from olive oil. That means 100% acorn-fed jamón is healthier and less harmful to our bodies compared to regular pork.
Because of its good fat, the result is that the jamón practically melts at room temperature and when you place it in your mouth it’s so silky and almost creamy.
Good jamón is not cheap at all. A whole leg can cost over $1,000. In fact, the most expensive ever sold cost well over $4,500.
The price can be justified by the efforts taken to raise these Iberian pigs and the years it takes to process the jamón.
Raising & Sacrificing Iberian Pigs
The name jamón Ibérico refers to the Iberian peninsula of Spain and Portugal where this specific breed of pigs in the west and southwest of Spain graze and grow.
It is extremely expensive to raise these pigs because, per regulations, they require a large plot of land – as in one hectare (or five acres) per two pigs. This land is locally known as a dehesa which consists of hilly fields filled with oak and cork trees.
The dehesas and the acorns are the keys to making jamón so special and sought after. The bellota in the most premium jamón Ibérico de bellota refers to the acorn diet of these free-range pigs. Acorn-only diets are costly compared to cheaper feed alternatives like grains and grass.
Iberian pigs roam free, walking up to 8 miles a day to graze. For one to two years, these pigs nibble on grass, mushrooms, herbs, and whatever fills the grounds of the dehesas. Then from early October to early March, it’s acorn season.
Because of their walking and their acorn diet, the pigs develop intramuscular fat – that the gorgeous marbling you find in premium jamón and also in Japanese beef. This is the fat that melts in your mouth and it’s actually better for you compared to the fat layer sitting outside of the meat.
After 15 to 24 months of foraging and when the pigs weigh 360 pounds, they are ready to be sacrificed. In Spain, they prefer to use the word sacrifice as opposed to slaughter.
The legs, loins, and shoulders are processed to be cured while the rest of the parts are sold to restaurants around the country. In total, the whole curing process of skinning, salting, rinsing, and drying can take up to 5 years.
Identifying the Different Types of Jamón
It is important to note that there are different grades and types of Iberian pigs and jamón. Black Iberian pigs are the most prized. These pigs are descendants of wild boars, which is indicated by their black hooves (whereas Serrano pigs have white hooves – these pigs are for the cheaper jamón serrano).
Aside from distinguishing Iberian and Serrano pigs, the Iberian pigs also have 3 categories of breeding which are considered for jamón Ibérico:
- 100% Iberian. Pure breeds with both parents 100% Iberian.
- 75% Iberian. The mother is 100% Iberian while the father is 50% Iberian.
- 50% Iberian. The mother is 100% Iberian while the father is duroc breed.
Then, for the jamón Ibérico de bellota, there are also 3 types depending on what the pig are fed:
- Jamón Ibérico de Bellota, 100% Iberian pig & 100% acorn-fed pig
- Jamón Ibérico de Cebo, Grain-fed pig
- Jamón Ibérico de Cebo de Campo, Grain and grass-fed pig
And finally, when it comes time to buy a whole leg or even just packs of jamón, look for this standardizes color-tag system:
- White Tag: 50% Iberian pig & Grain-fed from intensive farming
- Green Tag: 50% Iberian pig & Grain and grass-fed
- Red Tag: 50% & Acorn-fed. Mother is 100% Iberian pig while father is Duroc Breed
- Black Tag: 100% Iberian pig & Acorn-fed. Only 6% of all jamón Ibéricos are black label
On top of all this, the carving of jamón is a profession and an art form as hand-sliced creates the best taste, much like how Japanese chefs undergo years of training to perfectly slice sushi.
And after all this reading, how about eating some jamón. Here are some high-quality brands and labels of jamón that you can have delivered to your from Amazon.
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. With no additional cost to you, your purchases earn me a commission if you click on the links via my website – Thank you!
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