JAMÓN IBÉRICO

The pigs, also called Pata Negra because of their black claws, are a semi-wild breed that is primarily native to southwest Spain and southern Portugal. Both countries are the only ones that can produce the sophisticated Jamón Ibérico. The dark brown and hardly hairy animals spend almost their entire life in the wild in the La Dehesa, a sparse holm oak forest. One of their characteristics, which no other animal has, not even white pigs, is that they put fat in their muscles. In addition to its nutrition and free movement, this leads to a very juicy meat with a special marbling and an intense taste. Ibérico ham is cured for between 24 and 36 months, and there are several categories here too. The labeling system, approved by law in 2014, provides that each Iberian ham bears a seal with a specific color.

1.

Black, represents the best quality, made up of 100% purebred Iberian pigs raised on pasture and fed a diet of holm or cork oak acorns. Jamón Ibérico de Bellota Pata Negra is the undisputed king of hams. The term "pata negra" ("black hoof ham"), used throughout Spain to designate the best quality Iberian ham, is no longer officially allowed in the trade, as not all Ibérico pigs have black hooves and a black color.

2.

The red label distinguishes the hams of mixed breed pigs crossed with Duroc in various proportions and reared in free-range acorn-fed pigs. The Jamón Ibérico de Bellota is a top-quality ham, very close to the "pata negra" but at a cheaper price.

3.

The green label is awarded to the Jamón Ibérico de Recebo, obtained from Iberian pigs that have been crossed with Duroc in various proportions and grazed freely on the Dehesa. These fed on natural fodder, herbs, and roots from the field, but not on acorns.

4.

The white label is given to the Jamón Ibérico de Pienso, which comes from Iberian pigs that were fattened in the barn only with grain and forage.

Spain not only has excellent ham with Ibérico quality to offer but many sausage and meat specialties are also called "Ibérico". The best known are the "chorizos", which come in many varieties.

The traditional way of eating ham is to cut it into small, thin slices and enjoy it with "picos", the traditional Spanish bread-sticks, or with bread and tomatoes.

A full platter of Iberian ham accompanied by other cured meats such as salchichón and chorizo is hugely popular, as is manchego cheese, which pairs perfectly with its intense but mild flavor. A selection of fruits such as fresh figs, strawberries, melons, and pears make a perfect duet as a starter or in a salad and, of course, dried fruits and nuts such as almonds, walnuts, hazelnuts are also a great combination.