Jamón ibérico

Jamón Ibérico [ xamon iβeɾiko ] (" Iberian ham ", or more correctly Iberian ham, because it is not about a denomination of origin, such as Danish ham, but a race) is made from the Iberian pig ( or intersections with max. 25 % of the breed Duroc - jersey). The Iberian pig is different in appearance from normal domestic pig through the mostly darker skin color. It is therefore also known as a black pig. The derived from ordinary domestic pigs in Spain air-dried ham Jamón serrano is called or Serrano ham. Because Iberian pigs often have a black claw, called the ham pata negra de Jamón also ( " Black Claw ham "). Since not all Iberian pigs are black (or black claws have ), other breeds such as the Spanish, for example, " porc negre " on Mallorca but well, this name in the Spanish trade is no longer allowed.

The production includes many quality controls, beginning with the rearing of pigs until the final processing of the raw product, to guarantee the highest quality.

Production

After slaughter, the lobe is tailored throughout with the knuckle piece and the claw. The rind is above the claw trained in V-shape and removes a portion of the existing layer of blubber. After a short drying time the ham is completely rubbed with salt and the process repeated several times. After the ham is aged for many months in cool cellars and forms at this time its spicy taste. Depending on the grade of the ripening and drying time 12-38 months. Due to the rearing method the meat is not only a bit darker and spicier flavor than comparable products, but also much fatter.

Varieties

Jamón Ibérico The is a dry-cured ham. It is similar to the air-dried ham from other regions, such as the Italian prosciutto from Parma and San Daniele, the Bayonne ham from the French part of the Basque country and the French Aosta ham from the region of Savoy Alps.

Jamón Ibérico The achieved high prices and is referred to as the best ham in the world.

Particularly appreciated as a top product " acorn ham " ( Jamón Ibérico de Bellota or " bellota ham "), which comes from pigs that have been subjected to even a traditional acorn.

There are the levels of quality Bellota, Recebo and Pienso:

• Jamón Ibérico de Bellota (also montanera ): ham from pigs that come from at least 75 % of the Iberian breed and at least 40 % of their live weight of free-running and only fruit of the holm oak ( bellota means " acorn " ) and herbs have gained.
• Jamón Ibérico de Recebo: Ham from Iberian pigs (at least 75 % above), which were fed with acorns and thanks to this post at least 30 % of their weight gain in the finishing period ( recebo ) but mainly get grain feed.
• Jamón Ibérico de Pienso (also de Cebo or de Campo): Ham from Iberian pigs (at least 75 % above), which were fattened with grain ( pienso means " grain feed ," cebo " mast " and de campo is simply called " the land of ").

Protected designations of origin

The European Union gave the following protected designations of origin:

• Jamón Ibérico D.O. Jamón de Huelva: from the Sierra de Huelva. The zone of the Denomination of Origin Jamón de Huelva includes, inter alia, the villages Aracena, Cumbres mayores, Cortegana, Jabugo.
• Jamón Ibérico D.O. Los Pedroches: Located to the north Pedroche Cordoba province, about 30 communities.
• Jamón Ibérico D.O. Jamón de Guijuelo: This area covered 77 municipalities, including Guijuelo, south of Salamanca.
• Jamón Ibérico D.O. Dehesa de Extremadura: from the grasslands and groves ( wood-pastures ) Extremadura in Cáceres y Badajoz.
• Jamón Ibérico DOP barrancos: To the municipality of Barranco in Portugal, on the border with Spain located.

Companies and trade names

In addition to these legally protected designations of origin other terms have become common in the trade:

• Jamón de Pata Negra: a synonym for Jamón Ibérico (now no longer permitted in the Spanish trade )
• Jamón de Jabugo: Jabugo, known for its tradition of ham production, is located in the province of Huelva and is part of DO Jamón de Huelva.

Jamón 5J. and Jamón 7 Bellotas are own-brand of a manufacturer.

Jamón Ibérico is not identical with the quality not quite as high-quality and usually of normal light-skinned hogs originating spanish serrano ham.

One of the manufacturers of Jamón Ibérico is accom.