Israel Romero / Tuesday, September 24, 2024 / Categories: Blog 100% Iberian Hams: Differences and Why They Are Unique Iberian products One of the biggest traps we who market and promote Iberian products encounter is the arbitrary use of the word "ibérico," usually intended to lower its true value. Let’s work in the right direction. Black-label Iberian ham: how to recognize and tell it apart? Is an Iberian ham the same as a "pata negra"? How to recognize the best 100% Iberian-breed hams? Texture and Aroma What does 100% acorn-fed Iberian ham taste like? Made in Spain Gourmet selection of 100% Iberian-breed hams [caption id="attachment_30336" align="aligncenter" width="801"] 100% Iberian hams: differences and why they are unique[/caption] Without a doubt, 100% Iberian-breed ham is the star product of Spanish gourmet cuisine. But the word "ibérico" is often used in ways that do little to protect the jewel of our gastronomy. Obviously it comes down to money. A product that is 100% Iberian breed commands a significantly higher price than other products labeled as Iberian. What happens is that consumers still don’t fully understand what "ibérico" means, and if they can buy something labeled that way for less, they will. This happens a lot in France and Germany, where the term "Ibérico" has been used without distinguishing the different classes of Iberian. Many times we have had alarmed French customers ask why there is such a price difference between two Iberian products. Well, a product that is 50% or 75% Iberian is not the same as one that is 100%. And that’s where the confusion from lack of knowledge comes in. A 50% ham comes from pigs with only one Iberian parent, usually the mother. 75% Iberian breed: the 75% product comes from a 100% Iberian mother and a 50% Iberian other parent. These have a red label or band. Let’s start at the beginning: how to easily detect that we are talking about 100% Iberian. Black-label Iberian ham: how to recognize and tell it apart? If we are talking about whole products, you have to look for the label, or band, that sits next to the pig’s trotter. If it is the best possible breed, the label color is black, which indicates we are facing a 100% Iberian ham — that is, of pure Iberian breed: the mother, the father and the grandparents of that animal are Iberian, with no crossbreeding with another pig breed. The black band or label also confirms that the Iberian pig from which the ham comes was fed exclusively on acorns and the pasture it found during its roaming in the fields, a period known as the Montanera. The Montanera is the period in which ripe fruit falls from holm oaks, cork oaks and gall oaks in the dehesa. These fruits are eaten by Iberian pigs and, combined with the autumn pasture, make up a perfectly balanced diet for the pigs. It also indicates that the animal was raised free-range for two years. This last point is important to highlight, since the concentration of fat is much lower and analyses show a high concentration of substances characteristic of acorns. Acorns are a good source of vitamins such as vitamin C, vitamin E and B-group vitamins, which are essential for the pigs’ proper functioning. Minerals: acorns also provide a good amount of minerals like potassium, phosphorus, magnesium and iron. These pigs are slaughtered between December and February. This factor influences the high level of oleic acid and makes their consumption recommended. When sliced, it is easily recognizable: the fat is always infiltrated in the central part and not accumulated at the side. In addition, the ham’s color is a dark red, almost close to that of red wine. On top of that, you should add the Denominación de Origen Protegida (D.O.P., Protected Designation of Origin), of which there are 4 in Spain: D.O.P. Guijuelo: located in Salamanca. D.O.P. Los Pedroches: in the province of Córdoba. D.O.P. Jabugo: from the Sierra de Aracena and Picos de Aroche, in Huelva. D.O.P. Dehesa de Extremadura: where the million hectares of dehesa in Extremadura are an ecological paradise for our pigs. Is an Iberian ham the same as a "pata negra"? "Pata negra" is Iberian, but not every Iberian ham is "pata negra." Once again, I insist: the label is the best indicator and the only one that allows you to call the ham what it deserves to be called. The rest are good products, but they cannot be called 100% Iberian breed or "pata negra." And they certainly shouldn’t have the same price as the crown jewel. What truly influences the designation of "pata negra" is not merely that the raw material is the trotter of an Iberian pig, but the care taken in raising the animal, the specific timing of slaughter, and especially the continuous tastings of the ham in natural curing cellars. In fact, there is no other product in the world that requires such an investment and reaches a similar perfection in flavor and quality. How to recognize the best 100% Iberian-breed hams? When you go to a restaurant or a bar and they tell you the sandwich is made with Iberian ham or they have a portion of Iberian ham, you should be careful so you are not misled — or rather, so you are told the whole truth. It may be Iberian, yes, 50% or 75%, but to be 100% you should know it not only by the price but by other factors as well. Good ham not only shines after a few minutes on the plate, but it will also stick to the plate thanks to its natural fat. Check these characteristics by turning the plate over and seeing that the slices do not fall off. Texture and Aroma To distinguish an acorn-fed Iberian ham, you can also look at the texture of the fat, which should be smooth and slightly oily. The aroma should be intense and pleasant, a combination of fruity and nutty notes characteristic of acorns. What does 100% acorn-fed Iberian ham taste like? Taste is the final and definitive test. An authentic 100% acorn-fed Iberian ham has a complex flavor, a balanced sweetness with salty notes and a persistence that lingers on the palate. In the aftertaste you continue to perceive its flavor; even after a while you keep enjoying and savoring it. Made in Spain Gourmet selection of 100% Iberian-breed hams Our selection of 100% Iberian-breed hams, like the rest of the products we choose as Made in Spain Gourmet products, follow the same pattern: excellent raw material, attractive packaging, storytelling that enchants you, and people behind them who guarantee the highest quality of their jewels. We can only express our gratitude to those people who help us raise the value of the Spain Gourmet Brand a little more each day. You can choose from Beher, Juan Pedro Domecq, Majada Pedroche, Navarretinto, Maldonado, Señorío de Montanera and García Mimbrero. All of them, absolutely excellent. Let’s protect the finest gastronomic product of our country. What is the Spanish Premium Gourmet? Without Calaveruela cheese... life is so hard. Print 5 Rate this article: No rating Please login or register to post comments.