Today we will explain you how to correctly cut an iberian spanish “Pata Negra” ham.
we let you a good video and some good explanations.

1- Be sure that the ham is correctly put in the ham holder with the leg looking down.
This is important because we will start the ham by the finest part that usually dries faster.

2- We will remove a big layer fat to start cutting the ham. We will also remove a thin layer in the sides because yellow fat is no good and we will have to remove it.
Once you will have cut the big layer of fat, you will have to save it for covering the part of the ham that is opened and protect it from drying.

3- Start cutting the ham with little movements and doing little slices of ham. Be careful with your hands. Never put it near of the place your’re cutting. Ham knives are very dangerous.

4- Once you will have finished, put the big layer of fat over the side you opened the put a cloth over the ham to protect it from insects.

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

This is the list:

- 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).

- 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).

- 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).

- 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.

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.

The Spanish ham better known as Serrano ham, is probably the famous  product of Spain.
This ham is the result of salting and then drying the hind legs of the pig. This same product is called shoulder when we talk about the front legs of the pig.
It’s called “Serrano” ham because it is a normally dried in the mountains and in Spanish mountain is called “Sierra” and this word gives Serrano.
Low temperatures in the mountain facilitate drying and maturing Serrano ham.
The pigs used to get the ham pigs are white, not the same than Iberian pigs used for the famous Pata Negra Iberico ham.

When we speak of serrano ham, it refers to raw ham and average quality (Price 5 € -10 € / Kg), while if one speaks of serrano ham or Iberico de Bellota ham, speaking of Iberian ham that its price is much higher (around 25 € -50 € / Kg).

You can find three qualities of serrano hams:
Serrano ham Bodega:  9 to 12 months dried.
Serrano ham Reserva: 12 to 15 months dried.
Serrano ham Gran Reserva: More than 15 months dried.

The most famous serrano hams are those fromTeruel and Trévelez (Granada), of course without taking into account the Iberian ham that has its origin in Huelva, Extremadura, Salamanca and Cordoba.

To obtain a good drying, serrano ham must be used artisanal means (modern means of accelerating the maturing but the result is not the same).
Hams must be in a place where winters are cold and dry summers and mild and short.

The process steps are:

1 Salting:
It surrounds the hams with salt so that they become dehydrated. Normally one day per kg of ham.

Let stand for 2 hams:
Between 50 and 90 days depending on the amount of fat and weight of each ham.This way we ensure that hams expel any water.

3 Wash the ham:
Hams are washed with hot water to remove salt.

4 Drying and Refining:
In dry and well ventilated with a temperature between 15 º and 25 º.
The time will depend on whether it is a serrano ham Bodega, Reserva or Gran Reserva.

Last 5 months of ripening:
The hams will be hung in large rooms called “Bodegas” and will finish its maturation.