True lovers of fine Iberian ham would accompany this flagship symbol of Spanish gastronomy with an excellent glass of wine. These two products just go hand in hand: we can’t think of a tapa of ham without a glass of Rioja or Ribera del Duero.

For this reason, today I want to introduce to you a Spanish company which specializes in wine tourism. For those who do not know what wine tourism is, we can say that it refers to tourism whose purpose is promoting local wine products.

The main aim of Wine Colours is organizing wine-based trips. This may include short trips to visit grape harvests in Rioja or wineries with the possibility of staying in a country inn. Another option would be enrolling in a cooking course, which would let you taste the finest Iberian ham along with excellent wine.

Do not even think that it is necessary to travel in a large group to organize your trip! You can enjoy your special weekend with your partner, too.

The Wine Colours reinvents the concept of travelling and, with its special offers, you will surely be spoilt for choice.

The Wine Colours also organizes events for your company, in which wine will be served with other gourmet products.

If you want to discover the secrets of Spanish ham and how to combine wine and Iberian ham, do not miss our tastings during January and February. There, a professional master slicer will teach you how to slice a ham, will show you the different types of Iberian hams and how to recognize them.

Join the Facebook group of this company and you will always be updated on the latest news. The name of the Facebook group is “The Wine Colours”.

Si quiere comprar un buen jamonero, visite nuestra tienda: Spanishtaste.
Encontrará 6 diferentes modelos. Jamoneros plegables, giratorios y otros con diseño clásico.
Siempre la mejor calidad con un precio insuperable. Pinche aquí para verlos todos.

If you want buy a good ham holder, you will find 3 models selected from more than 20 different models of ham holders. The ones have a real good quality and price.

In Spanishtaste, you will find from 26€ to 110€ for our best model. Very similar are sold for more than 300€.

They are made in Spain and not in China like many ham holders that are sold in internet. They are made with wood and metal.

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.

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Angelo Nestore (dioniso@hotmail.es)

As a matter of fact, the term Pata Negra is incorrect and it is forbidden to use it on labels, as it would be misleading. Pata Negra (which means “black hoof”) refers to the colour of Iberian pigs’ legs. Despite this, it is important to say that in nature it is possible to find Iberian pigs without black legs or, vice versa,  white pigs with black hoofs.

For these reasons, although we usually talk about Pata Negra Ham, we would rather use the term “Iberian ham”. Moreover, it is crucial to know if we are buying a Cebo, Recebo or Bellota. The finest Iberian ham is the bellota one (which means acorn). The animals are fed on acorns and grass (60% of their overall diet).

You can buy your Bellota Ham in our store. It is just a click away.

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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.

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Angelo Nestore (dioniso@hotmail.es)

The town of Jabugo is located in the province of Huelva, Andalusia (Southern Spain). In 2007, it had a population of 2,435 inhabitants in 25 Km². Its population density is 99.0/Km². It is located at 112 Km from its capital, Huelva. Jabugo’s municipality is composed by four urban centres: El Repilado, Los Romeros, Jabugo and El Quejigo.

This town is worldwide known for its Iberian Acorn ham (Jamón ibérico de bellota) called jamón de Jabugo (Jabugo Ham).

Jabugo’s Iberian Ham Production:

The curing process of hams lasts 18-30 months, depending on what we are about to explain.  After being fed with acorn-rich pastures, Iberian hams are sacrificed. Their lives last an average of 21 months and nothing of them is thrown away. A wide range of products will be produced: salami, sausages, black pudding, meat… and, of course, the main product: ham.

As the process of creating a fine ham is long and complicated, a detailed explanation will be provided.

First of all, pigs are branded to indicate the exact date in which they have been sacrificed, then a V shaped cut is applied (known also as “Serrano cut”). After that, the salting process begins and hams are packed in piles (8 hams per pile) of cooking salt (1 day per kilo). It is very important to verify the levels of humidity and the temperature. Once this process is finished, ham will be washed with cold or lukewarm water in order to clean off the salt. The product will not be in direct contact with salt anymore.

Consequently, ham will be stored in another room during 35/60 days with a low level of humidity and at low temperature. Here, salt will be naturally absorbed and the moisture will be dried out.

Then, the hams are continued to be hung, one by one, facing south for 6-9 months. During this time, the temperature remains between 15 and 30 degrees. Dramatic shifts in temperature will have a negative effect on hams. With PDO products this process is carried out manually. Experts will open or close the windows in order to support the evolution of hams. Then, meat begins to take on the “cured” qualities and acorns’ fats will be absorbed by the muscles.

The next stage is to move the hams to the aging cellar. Normally they are aged for 6 up to 18 months (it depends on weight and quality). Temperature may range between 10 and 20 degrees with a humidity of 70%. In the external part will grow a layer of mould that differs from cellar to cellar. This layer will give hams their unique flavor and aroma.

In the final stage of the curing process, experts pierce hams with a needle to test the aroma and rank them.

Translated by:

Angelo Nestore (dioniso@hotmail.es)

Below, you will find some precious advice to help you buying the finest ham online:

Whenever you decide to buy a ham online, the quality label must be present on the product. The first thing to do is verifying its origin. An Iberian ham may come from the region of Extremadura, from Huelva, Cordova or Salamanca. The labeling must include the variety (bellota, recebo or cebo) and the curing period (that depends on the variety). The bellota ham, for example, needs a longer curing period than the other ones.

It is easy to recognize an Iberian ham thanks to its stretched and delicate shape and, of course, thanks to the black foot of the animal. These two elements must be clear in the photos shown and, in case you are not satisfied with the purchased product you must be allowed to return it.

Once in our hand, it is possible to notice that the colour varies from a shade of pink to purple-red and that the texture is not sinewy, whereas the fat part is fluid, shining and soft.

The brand is not the most important thing if you decide to buy a high quality product. As a matter of fact, many mediocre companies  invest a lot of money in advertising campaigns, while others, perhaps less known, prefer producing homemade hams of high quality, even though they do not have enough economic resources to make themselves known.

It is crucial to buy your ham in a store that offers you guarantee on the product you are purchasing and the option to return it if it doesn’t meet your expectations. In Spanishtaste you can always find the finest Iberian hams counting on our personalized customer service if you have any problem with your orders.

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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.

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Angelo Nestore (dioniso@hotmail.es)

The nutritive value of food depends on the presence of macronutrients (carbohydrates, proteins and fats) and micronutrients (vitamins and minerals). From this point of view, Iberian pigs represent the right option.

The energetic value (per 100 gram) is 374 Kcal (1565,86 Kj). The fat parts of the Iberian pigs are clearly visible, therefore it is extremely easily to separate them and to reduce calorie intake.

The quality of the product is strictly linked to the overall quantity of essential amino acids. This means that pigs and fish have a high biological value. As far as quality is concerned, it is vital to pay attention to another aspect, the “protein combination”, which can be obtained by the combination of different proteins and essential amino acids from different foods in one single meal. The result is the creation of a complete protein source. This will happen if we select, for example, Iberian Ham and bread.

On the one hand, fat consumption is more and more increasing due to socio-economic changes. On the other hand, diseases of affluence such as obesity, cardiovascular diseases and diabetes are affecting a huge number of people all over the world.

If we consider Iberian pig, the quality of its fat has particular features because it is mostly composed of unsaturated fats, which are healthier than the saturated ones. This is directly linked to animals’ feeding habits. Research has shown that the incorporation of acorns in pigs’ diet ensures a better quality of fat.

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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)