Why Jamón Ibérico?
Jamón Ibérico is the culinary crown jewel of Spain and a delicacy handcrafted with utmost care and expertise. The production of Jamón Ibérico is a meticulous and time-honored process that showcases the artistry and expertise of Spanish artisans.
What makes Jamón Ibérico so special?
- Breed: Jamón Ibérico comes from a special breed of pigs known as Iberian pigs . These pigs are indigenous to the Iberian Peninsula in Spain and Portugal and are known for the pata negra (black hoof).
- Diet and Lifestyle: The Iberian pigs are raised in a free-range environment, allowing them to roam in extensive oak forests. Their diet plays a crucial role in the development of the distinctive flavor. During the acorn-rich season (Montanera), typically from October to February, the pigs feast on a diet of sweet acorns (bellota), providing the ham with its unique nutty flavor.
- Salting: After slaughter, the hams undergo the salting process. The ham legs are carefully salted to draw out moisture and preserve the meat. The salting process can take several weeks to a month.
- Resting and Curing: Once salted, the hams are left to rest in a controlled environment to allow the salt to distribute evenly and penetrate the meat. After the resting period, the hams are hung in a drying room or bodega, where they begin the slow and gradual process of dry curing. This stage can last anywhere from 24 to 48 months, depending on the desired quality and flavor profile.
- Aging: During the curing process, the hams are exposed to a carefully regulated environment of temperature and humidity. This controlled aging process allows the flavors to develop and intensify while the fat marbles throughout the meat, lending it its characteristic tenderness and richness.
- Quality Control: Throughout the entire production process, rigorous quality control measures are in place to ensure that only the highest standards are met. Experts regularly inspect the hams, assessing factors such as aroma, texture, and flavor to determine their quality and classification.
- Classifications: Each ham is accurately classified based on its breed, diet, and quality. Jamón Ibérico de Bellota is considered the pinnacle of Jamón Ibérico and comes from purebred Iberian pigs raised on a bellota (acorn) diet.
- Slicing and Enjoyment: Once the hams have completed their curing period, they are ready to be sliced and enjoyed. Experienced professionals like La Cortadora skillfully slice the ham into thin, delicate slices that highlight its unique texture and flavor.
The result of this meticulous process is Jamón Ibérico, a true culinary masterpiece that embodies the rich cultural heritage and centuries-old traditions of Spain. Each slice of this extraordinary delicacy offers a glimpse into the dedication and craftsmanship that goes into creating an unparalleled gastronomic experience.
Not only is this delicacy delicious, but it is a heart healthy source of protein. Like olive oil, Jamon Iberico fat is high in Oleic Acid, and facilitates the production of HDL (“good”) cholesterol in the body. It's also rich in B vitamins, Iron, Magnesium, Zinc, Calcium, and Phosphorus. So you can feel good about what you are eating! Want to learn more about the health benefits of Jamón Ibérico?
What are you waiting for?
Work with La Cortadora on your next event to create the ultimate Iberian Culinary experience with Jamón Ibérico as the star of the show!