This traditional breed exhibits a good appetite and propensity to obesity, including a great capacity to accumulate intramuscular and epidermal fat. The high intramuscular fat is what produces the typical marbling; this, together with traditional feeding based on acorns, is what makes its ham taste so special. Iberian pigs are interesting from a human biomedical perspective because they present high feed intake and propensity to obesity, compatible with high values of serum leptin. [3] Perfect for hot summers, all you need to do is lay a slice of jamón over a slice of mellon… and enjoy. A very good option is to put a piece of ham fat in a bottle of olive oil to flavour it. Leave it for a few days so that it perfumes well and your breakfast toast will be much better. Iberico Pluma: The pluma cut is found at the bottom end of the loin. The pork equivalent to the flank, it has a tender texture.

Rather then explain the detailed process, this step by step video will give you a much better idea of how slicing Jamón ibérico should be done. Prior to refrigeration, one of the few ways people had of preserving meat was using salt and air – salt to extract the moisture and air to dry it out. History tells us that the Phoenicians and Romans both preserved pork in Spain in this manner. The mixture of the native pigs, local salt, the acorns and the dry winds of the dehesas (cork forests) produced this unique delicacy, until the 700-year occupation of the Moors when all pigs were banned. Following the Reconquista in 1492, Isabella and Ferdinand filled the area of Al-Andaluz with pigs, making sure that any masquerading Muslim or Jew would have no meat to eat. It became fashionable to have a Jamón hanging at your window as a sign you were Christian. This made pig farming and pork popular again. Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. This iberico pork is raised free range on traditional Spanish pastures known as dehesas. It’s fed a natural diet of grain, corn, wheat, grass & forage. No added growth hormones or sub-therapeutic antibiotics are ever used. WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:Ibérico ham that has a green label is made from a breed of 50%-75% Ibérico pig. These pigs are fed some cereals, but receive acorns as well and are free-ranged. Humidity is also an important factor in the process. A curing cellar must be low in temperature but high in humidity. María Castro Bermúdez-Coronel at Cinco Jotas explains, “The climate and the pig breed is why jamón ibérico is made in Jabugo. This is one of the rainiest places in Spain.” Humidity is controlled in Cinco Jotas’ curing cellars the old-fashioned way – by spraying the floor with water and opening the windows as needed. Iberico Salami: Our Iberico acorn fed salchichon is a fun and different way to serve the rich, nutty meat of these world famous pigs. Try slicing it and serving with a salami platter and a glass of full bodied red wine. Put the white/pink fat into an oven tray and cook at around 180C for approximately 15-20 mins. Pour off the liquid fat and eat the tasty crispy bits. The liquid fat can be used for roast potatoes, stews, fried eggs, popcorn etc. It’s rich and strong so we recommend tempering with olive oil when cooking. Jamón 100% Ibérico de Bellota: this is the finest, from 100% pure-bred Iberico pigs that have eaten only acorns during the final period, the montanera (the acorn season). Red Label

But now that you know how to identify premium jamón ibérico – and where to get it – there is nothing stopping you from sampling some of the best Spanish ham in existence.

Acorns, in particular, are a crucial part of the Iberian pig's diet during the Montanera season, a period when the pigs feast on the fallen acorns. This diet gives the meat its nutty and rich flavour, as well as the unique and desirable marbling of fat throughout the meat. Iberico pork is different to other breeds of pork, and can be cooked medium rare, like steak. This keeps the meat tender while also allowing the fat to melt. Cured Iberico pork does not need to be cooked before eating.

The curing process of Jamón Ibérico plays a significant role in its flavor development. The ham is salted and left to cure for several weeks, followed by a drying and aging period that can range from 18 months to over three years. Longer curing times result in a more intense and complex flavor profile. What about the fat? Well, fat is where the flavor is! Meat scientists tell us that most of the organic compounds that contribute to flavor are held in the fat. That’s why a well marbled steak tastes so good and why Wagyu beef is so prized. Iberico is often called the Wagyu of Pork. For centuries the breed has been valued for its high-oleic fat, because this fat was essential for the long curing periods used to make the famous acorn-fed hams of Spain and Portugal. According to research in Spain, much of the Iberico’s fat is stored as “micro-marbling.” You may not see a lot of it inside the muscle, but it’s still there. June: Natural grazing fodder comes to an end and the pigs are taken in. It’s important to curtail their wandering to prevent them from losing weight. They are contained in a specific area and fed on pienso (fodder pellets), normally a mixture of oats, wheat, barley and soy, bound together with manteca (pork fat!)Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet. Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Jamón Ibérico de Bellota: this is not pure-bred but have to be 50-75% Ibérico . They too have fed exclusively on only acorns during the montanera. Green Label