All about spanish Iberian Pata Negra ham Bellota

The ABC journal has just released a list of 10 best Iberian Pata Negra hams in the world.

This is the list:

- Joselito Gran Reserva: This is the brand best-known Iberian ham. Guijuelo cured, about 40,000 are sold per year in storage after a period of 24 to 30 months. Now, they sell a “special edition vintage 2004″ in case designed by the architect Rafael Moneo, (Whole piece: 70 euros).

- 5J Reserve: Sánchez Romero Carvajal was a pioneer in the development of pure Iberian pig hams in Jabugo. With an average of 42 months cured, known for its aroma, excellent taste in the mouth texture.(Whole piece: 70 euros).

- Juan Pedro Domecq, hams from purebred Iberian free-range and fed on acorns in the foothills of the Sierra de Huelva. Each piece, subjected to an artisan cured a minimum of three years in the cellar that the company has in Jabugo. (Whole piece: 54 euros).

- Covap Alta Expresion: Covap is a cooperative from the Valley Pedroches (Córdoba). Among other products, are produced cured Iberian ham of acorn.After salting, the best pieces are selected for their brand alta expresion undergoing a cure more than 36 months. (Whole piece: 45 euros).

- Beher etiqueta de oro: The company produces Guijuelo Bernardo Hernández hams from their farms of Salamanca and other Extremadura rented expressly for the open range. In the traditional way, with a pleasant taste and slightly sweet. (Whole piece: 45 euros / kilo or so).

- The Zancao: Iberian pigs reared on a farm on the open range of Arribes del Duero (Salamanca), out of 500 hams and as many pallets a year. Matured for 36 months, these hams have a perfect marbling and flavor intense and persistent. (Whole piece: 38.50 euros / kilo or so).

- Sierra Mayor de Jabugo Gran 10 vetas: This pure Iberian acorn ham comes from a cure more than 36 months in the craft that the company holds Consortium is in the mountains Jabugo Huelva. Parts flavored and powerful point just salt.(Whole piece: 56 euros / kilo or so).

- Carrasco: One of the big names in Guijuelo. With black purebred pigs bred in the pastures of Extremadura and Salamanca, the family has four generations Carrasco excellent hams prepared with such intense aromas and flavor. (Whole piece: 52 euros).

- Sierra de Sevilla: With a small production (just over 14,000 pure Iberian pigs), the Seville company made in the mountains north of the province some hams big presence. Aromatic, intensely flavored and persistent, with a subtle hint of sweetness. (Whole piece: 42 euros / kilo or so).

- Maldonado: From Alburquerque (Badajoz), is known to the world’s most expensive ham. Up to 1,500 euros for an exclusive selection of Albarragena. They have another one more “normal”, also of excellent quality. (Whole piece: 52 euros/Kg).

This article will provide a list of different types of Spanish hams along with a brief description.

First of all, there is the ordinary  Serrano ham (dry cured ham), which is the hind leg of the white pig bred in freedom. It may have two different Denominaciones de Origen: Teruel, Trévelez or neither of them.
Normally it is cured for no more than a year. They are low-quality hams.

Then, there is the Iberian Ham, obtained by Iberian pigs in Huelva (Jabugo) , Cordova (Valle de los Pedroches), Extremadura or Salamanca (Guijuelo). Among Iberian hams, we can distinguish:
Bellota ham;
Recebo ham;
Cebo ham.
The difference depends on pigs’ diet.
Bellota (acorn): at the beginning, the animal’s weight will be among 80 and 105 kilos. Pigs are fed on acorns and grass (60% of the overall diet). You can buy a Bellota ham in our store.
Recebo (mix-fed Iberian ham): animals are fed on acorns and grass (30% of the overall diet). Pigs will also eat natural fodder.
Cebo: The animal is exclusively fed on natural fodder.

Translated by:

Angelo Nestore (dioniso@hotmail.es)

Añada

The overall number of Iberian pigs sacrificed during the same transhumance. Each and every añada has its own features.

Bodega (cellar)

A bodega is a room or enclosed space with constant level of humidity and temperature where hams are cured and then stored.

Cala (piercing stage)

Experts pierce hams with a needle (called cala) made of cow or horse shinbone to test the aroma. When the needle is pulled out, it is whiffed in order to rank the ham.
In this stage, it is possible to unveil the unique flavour and aroma of Iberian ham.

Montanera

In this stage, it is possible to take advantage of natural resources. For these reasons, Iberian pigs eat acorns, herbs and roots.
As a general rule, this stage begins in October, as this is the period in which acorns start falling, and it lasts until February or March.  A shepherd controls the herd of pigs during this phase.
In order to exploit the greatest potential offered by acorns, it is recommended to begin feeding animals in areas difficult to reach as they are more agile.
It is the high level of fat provided by acorns that grants quality and prestige to Iberian ham.

Cerdo ibérico (Iberian pig)

Iberian pigs are indigenous to the south-west and east area of the Iberian Peninsula. The Iberian breed is currently one of the few examples of a domesticated breed, as it has adapted to a pastoral setting. Iberian pigs are worldwide known thanks to their great capacity to accumulate fat under its skin and between the muscular fibres. The extremities of this animal are normally thin and long.

Translated by:

Angelo Nestore (dioniso@hotmail.es)

With the term acorn we refer to the nut of the oak tree, (genera Quercus in Europe, Lithocarpus in Asia and Northern America and Cyclobalanopsis in Asia, in the family Fagaceae). This fruit is enclosed in a tough, leathery shell and borne in a cup-shaped cupule. It has a cylindrical shape and it usually contains a single seed. The morphological features of this nut represent an important diagnostic element in order to determine the exact tree genus.

Acorns are the most important food in the diet of a great number of animals, such as: birds (ex. Jays, pigeons, some ducks and many species of woodpeckers) and little mammals (ex. Mice and squirrels). Other medium and large mammals as pigs, bears and deer also consume acorns. In autumn, for example, this nut can represent the 25% of their diet. All acorns (percentages vary from species to species) contain large amounts of proteins, carbohydrates and fats, as well as minerals and vitamins.

Long time ago they were used to feed pigs because of their high nutritive value.

Acorn (in Spanish bellota, which gives the name to the Iberian ham) is the principal food of Iberian pigs’ diet. These are the animals used to produce the worldwide famous Jamón Pata Negra de Bellota (Pata Negra Ham). This ham is regarded as the finest of all jamón ibérico because of the special acorn diet (from October to January) of the black foot pigs from which it is produced. It is just the acorn that confer a unique flavor and taste to this product.

Translated by

Angelo Nestore (dioniso@hotmail.es)

Located in the heart of the breathtaking Sierra de Aracena, the village of Jabugo (Huelva, Andalusia) hides one of the most precious treasures of Spain: the jamón de Jabugo de Sánchez Romero Carvajal (cured ham). Since 1879, it has represented the flagship product of Spanish gastronomy thanks to all the efforts made to preserve the standards and the purity of Iberian pig meat.

It is said that these animals descend directly from the prehistoric Mediterranean boar.

It is possible to find the “secrets” of this fine ham in the way the animals are bred (in freedom), raised, fed (they basically eat acorns) and, then, artisanally cured.

The long curing process of 5 Jotas Jabugo Ham lasts 18-36 months (normally two years) and this delicate procedure takes place in the natural cold environment of Sierra de Aracena. The elements that distinguish a Jabugo Ham from any other cured ham are its unique aroma, its intense flavor and  its exquisite natural fat. All these features allows it to be the Spanish most appreciated ham all over the world.

Since 1893, 5J Jabugo Ham, along with all the other products of Sánchez Romero Carvajal, has become part of the Osborne group and it can be tasted in special restaurants called Mesones 5J, which can be found in the most important Spanish cities, such as Madrid, Barcelona, Valencia, Seville and Jabugo.

Every year about 60,000 hams are produced. As it is stated in La guía del buen jamón (The Guide of the Fine Ham), there are also about 450 “exclusive” establishments all over Spain in which it is possible to have the privilege of tasting 5J Jabugo Ham.

Buy now a 5J jabugo Ham in our store. The original 5J Jabugo Ham is just a click away!

Translated by:

Angelo Nestore (dioniso@hotmail.es)