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Comment identifier un jambon de qualité supérieure : Jambon Serrano et Jambon Ibérique

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2024-09-27

Apprenez à identifier un jambon de qualité supérieure grâce à des critères essentiels : l'origine, la race du porc,...

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pork: A hidden treasure of Iberian gastronomy

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Différences entre le jambon ibérique et le jambon serrano

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Le Jambon ibérique et le jambon serrano sont deux jambons produits en Espagne mais qui sont différents. Il y a des...

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Le jambon Pata Negra

The best hams in the world!

Pata Negra or Iberian hams are unquestionably the best hams in the world. If you buy one, you can tell your guests without hesitation. They'll recognize it without a doubt, and they may never have tasted one before. They'll be amazed.

But there are many interesting reasons for this quality: The Iberian pigs and the oak groves that produce the acorns are unique in the world.

It's also worth noting that the official name of Pata Negra Ham is used only for 100% Iberian acorn-fed hams (bellotas). Other hams are called Iberico Bellota, Iberico Cebo de Campo or Iberico Cebo.

Pata Negra Bellota ham: Ham from 100% Iberian pigs fed on acorns (bellotas). Free-range.

Bellota Iberian Ham: Ham from 50% Iberian pigs fed on acorns. Free-range.

Cebo de Campo Iberian Ham: Ham from Iberian pigs fed on grass, cereals and sometimes acorns. Free-range.

Cebo Iberian Ham: Ham from Iberian pigs fed on cereals. Raised on farms.

Iberian pig farming

The Sierra Morena, Sierra de Jabugo, Andalusia and Extremadura are home to Europe's largest oak forests, one of the main farming areas in south-western Spain.

The extensive nature of Iberian pig farming means that the animal goes through a period of development with a diet adjusted in favor of pasture and cereals, gradually increasing its weight.

During the "Montanera", in addition to grass, the animal consumes 8 to 10 kg of acorns per day. During this phase, the pig's fat is replaced by a more fluid, oleic-acid-rich fat, and at the same time, aromas from the acorn's essential oils are incorporated. This extensive, free-range lifestyle gives the animal a robust skeleton and vigorous musculature, with a special texture and muscular infiltration.

Hams from pigs that feed solely on acorns during montanera are called "BELLOTA" and "PATA NEGRA" for those of 100% Iberian breed.

Each pig has at least one hectare of acorn-rich feed on its own.

This infiltrated fat from the acorn feed is what determines the ham's final aroma, and contributes to a better residual roughness during tasting.
There are four stages in the ham-making process.

The four stages of ham production

Salting

Salt is added to the ham to act as a natural preservative. During this process, the ham loses its moisture through perspiration, while the salt diffuses into the ham.

Post-salting

Once the ham has been removed from the salt, it is washed in cold water. After a period of equilibration, by controlling the temperature and humidity in the chamber, the salt concentration is evenly distributed throughout the ham.

Natural curing

A series of complex metabolic processes are already taking place in the drying room, during the loss of moisture. A few factors seem fundamental: the hydrometric degree, the direction and speed of the air, atmospheric pressure, and daily temperature variations, since they condition the existence of the autochthonous bacterial and mycological flora, and produce that unique maturation so characteristic and exquisite of hams and shoulders.
Drying takes place naturally, by opening and closing the windows of the buildings to control humidity and temperature. Artificial curing is strictly forbidden in all PDOs, and is never used in the hams offered by Spain-Gourmet.com.

Ageing in cellars

Under the constant watchful eye of the Master Jamonero, assisted by a team of expert staff, the pieces continue to lose their humudity and increase their concentration of dry extracts, to achieve the aroma and flavor so characteristic of pure acorn-fed hams.

Maturation lasts between 36 and 48 months.

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Le jambon Pata Negra

Salting

Post-salting

Natural curing

Ageing in cellars

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