Jamón ibérico

Jamón ibérico(Spanish:[xaˈmoniˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese aspresunto ibérico(Portuguese:[pɾɨˈzũtuiˈβɛɾiku]), is a variety ofjamónorpresunto, a type ofcuredleg ofpork(primarilyBlack Iberian pigs) produced in Spain and Portugal, in theIberian Peninsula. It is considered a staple of bothPortuguese cuisineandSpanish cuisine.
According to Spain'sdenominación de origenrules and current regulations onjamón, thedry-curedjamón ibérico must be made from either pure breedBlack Iberian pigsor cross-bred pigs at least 50% Black Iberian mixed only withDuroc pigs, the same restriction as required to keep officialibéricodenomination on any Spanish pork meat product.
Jamón ibérico, especially the one labeledde bellota, has a smooth texture, rich, savoury taste, and regularmarbling. The fat content is relatively high compared tojamón serrano.
Theblack Iberian piglives primarily in the central and southwestern region of theIberian Peninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces ofHuelva,Córdoba,Cáceres,Badajoz,Salamanca,Ciudad Real, andSeville. In Portugal, the central and southern regions have an abundance of this breed, with a predilection for theAlentejoregion. In Portugal, the black Iberian pig is commonly referred to asporco preto ibéricoorporco alentejano. The black Iberian pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region ofOurique.
Immediately after weaning, the piglets are fattened onbarleyand maize for several weeks. The pigs are then allowed to roam in pasture and oak groves known asdehesato feed naturally on grass, herbs,acorns,chestnuts, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to chestnuts or acorns for the best-quality jamón ibérico, or maybe a mix of acorns andcommercial feedfor lesser qualities.
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. Thecuringprocess then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.
Normally,jamónis sold either sliced and vacuum-packed or as a whole leg. Vacuum-packedjamónmay last up to 100 days at room temperature because the packaging seals out oxygen and slows the aging process.A whole leg does not last as long. If thejamónis regularly cut and covered with clingfilm orcheesecloth, an opened leg may last for three months.
Freezing is not recommended, since it damages the fibers injamónand alters flavours.
The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred Iberians being most desirable. The current labeling system, based on a series of color-coded labels, was phased in starting in January 2014.
Some notes:
Meaning literally 'black foot or paw',pata negrais a commercial label for jamón ibérico. In colloquialSpanishand popular culture, it is used as asuperlativeorsynonymofthe best.
It referred to the color of the pigs'hoof, which are white or fair-colored in most traditional and commercial pork breeds in Spain, but always black in theBlack Iberianbreed.
The term used to be liberally applied in bothSpanishandPortuguese, leading to quality and markets disputes, since the term was used interchangeably both as "great qualityjamón" (of any breed) and ibérico jamón (of any quality). Alongside reputablepata negraproducers, there were plenty of doubtful producers using the term in their labeling.
Jamónhas also been sold unlabeled in small towns and unpretentious establishments all aroundruralSpain. While as a general rule, a black hoof should indicate anibéricoham, the ancestry could be exceedinglycross-bredor untraceable, and also there were cases of ham sourced from rare breeds with dark hoofs, and even manually darkened hoofs.
Modern regulations allow the use of the wordingpata negraonly forblack labeljamónsourced from acorn-fedpure-bredBlack Iberianpork.
Notable producers ofIbéricoare recognized by both the regulatory bodies ofSpain, and theEuropean Union. Their designations are legally protected. Some of them include:
Ibéricoencompasses some of the most expensivehamproduced in the world,and its fattymarbledtexture has made it very popular as adelicacy, with a hard-to-fulfill global demandcomparable to that ofKobe beef.
Around 13,000metric tonsof jamón ibérico and associated by-products were consumed inSpainin 2017, leading to an estimated 4 billioneurosin retail sales.The demand keeps growing while the availability is stagnated, as the production is maxing out to ensure quality. This is leading to a rise in the price of jamón ibérico, which is expected to double between 2017 and 2021.However in 2020, the sales in Spain fell 35-40% because of theCOVID-19 pandemic in Spain.
Bars and restaurants, one of the outlets for the product, were closed or restricted.
Wedding celebrations also were postponed or had minimal attendance.
Sincejamóntakes years from slaughter to sale, producers had to lower prices or go online to clear their stocks.
Since jamón ibérico production and export is limited,thebuyer should bewareand not fall victim of retail or wholesalebait-and-switchor fraud similar to that inolive oil export fraud, since it has been estimated that a sizable portion of both local market and exports are not actuallyibérico.
Prior to 2005, only pork raised and slaughtered outsideSpainwas allowed to be processed in Spain for export to theUnited States of America, due to fear ofswine fever. In 2005, the first slaughterhouse in Spain was approved by theUS Department of Agricultureto produceibéricoby-products for export to the United States.
The first jamones ibéricos were released for sale in the United States in December 2007, with thebellotaones following in July 2008.
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