Iberian ham in the United states

jamon iberico

It’s hard to believe, but it was not until recently that iberian ham starts to exportate to USA. Actually it was a discussion theme from the 80’s and 90’s because this delicacy was considered an ilegal product in this country.

In 2005 the first tenders to change the status of this product begins, thing of interest for producers & consumers of the country too. Before 2005 all ham can be imported with exception for those produced in Spain ¡Surprising!

in end of 2007 iberian ham exports begins, and in the midle of 2008 bellota ham exports too. this products were well received and their sales are now aproved in all gourmets of the country .

Something Important

Besides that iberian ham is now legal on United States is important to mention that if you go to travel there, you can’t carry iberian ham or similar products. Many reason is for sanitary order, migrants can’t bring meat products, even if these are only for personal use.

Jamon Iberico, Iberian Ham USA

Professional ham holders from Afinox

afinox

In our online Iberian Ham and best quality accessory store, we put two important additions. we talk about two ham holders models (jamoneros) from the brand Afinox, a model with a wood base and a model with stainless steel. Despite the crisis, we bet for high quality produce because our clients ask us that.

Here we want to give you more info about this ham holders in order to know it better and understand why these can cost up to 750€.
For the ham holders manufacturing, best materials are used like stainless steel, ash wood or olive in the manufacturing of this art work.

This ham holders are affordable for some fortunate user because the prices range between 500€ to 750€. even being the most expensive from the market, we can see it in most of the best iberian ham brands stands. Sánchez Romero Carvajal, Joselito or Covap are some of this brands.

Ham holders are a fantastic instrument. the details are care to the litte detail and all this pieces work in perfection without attrition of pieces . Therefore we can say that ham holders worth its price.

Most of Afinox models have a base with measure to 48cm x 24cm and a bulk dependent on material. 3cm for the wood and 1.2 for stainless steel

afinox inox

All ham holders are rotary as we can turn around the ham without release it from the ham holder, also these can wobble. This option is very interesting and is the responsible that most of the professional ham cutters choose it, because we get the chance to put the ham as we cut it, giving us a unsurpassable comfort when we cut it.

In conclusion, it’s a ham holder that we recommend with closed eyes after we talk with several professional ham cutters and we receive no claim or suggestion.

Benefits for health of the iberian ham

Iberian ham, jamon iberico health

The Iberian ham is not only the star product of the Spanish gastronomy, but it is also a product cardiosaludable , i.e. rich in fats and good nutrients for the health of our body and heart.

To consume Iberian ham brings a lot of health benefits:

1. The Iberian ham contains a 55 % of oleic acid , which is a monounsaturated fatty acid that does not affect high cholesterol bad cholesterol (LDL) and helps raise good or scientifically known as HDL cholesterol.

2 It’s rich in Group B vitamins , involved in the nervous system and the functioning of the brain.

3. Thanks to the vitamin E and selenium that the iberian ham contains, it’s a source of nutrients antioxidants to prevent premature aging.

4 Products cured from Iberian pigs fed with Acorn contain unsaturated fatty acids by more than 75 per cent, which helps lower cholesterol high or bad cholesterol.

5 100 grams of Bellota Iberian ham contains 43 grams of protein , which makes it a healthier than red meat protein source.

6 It’s also rich in minerals such as zinc, phosphorus, magnesium, calcium and iron, also brings folic acid, basic nutrient pregnant.

7. It is recommended for low-calorie diets because each 100 grams of iberian ham has only 350 calories .

Remember that whenever you enjoy a slice of iberian ham, it’s not only  a pleasure for sense, but also a food source for adequate nutrition.

What the new legislation of iberian ham “Pata Negra” aims

 

The Junta of Andalucía and the Ministry of Agriculture have been  agreed to amend the Statement of the Iberian Quality, a claim of the  industry which has seen yields were reduced in recent years because of  the confusion among consumers has led to the previous regulations  2007. The Andalusian proposal, which has been agreed with industry  representatives, wants to simplify the current Iberian Quality  Standard and to reduce the two names by race and the feed of pigs, a  proposal that seeks above all to protect producers who use pasture to  raise their pigs.

Andalucía wants to assert its national weight, which concentrates 20%  of the Iberian Spanish census, and has negotiated with the Ministry a  proposal that clearly benefits ranching community over the interests  of other communities that have increased production raising their pigs  to feed.

Thus, the proposal submitted by the Minister of Agriculture, arises to  distinguish between Iberian when the product was obtained from pigs  whose parents are pure Iberian and Iberian cross when obtained from  animals with any type of crossing, but maintaining least 50% Iberian.

Production has fallen by 40% for consumer confusion.

As for feeding pigs, the Andalusian proposal also involves reducing  the two denominations. The first of them, the acorn, applicable to  products derived from pigs destined for slaughter immediately after  harvesting of the pasture by eating acorns, and the second name, bait,  for products obtained from animals whose feed supply is based on an  extensive diet. Another aspect in the proposal of Andalusia refers to  labeling and advertising of the Iberian products. It is proposed that  this has to be illustrative and therefore specify all classifications  in order, based on the quality and that each product is marked which  is responsible to it.

The producers had spent years claiming the urgent amendment of current  legislation. Specifically, the Andalusian Federation of Agricultural  Cooperative Enterprises (Faeca) it is doing it since the publication  of the standard 2001. Even then, he warned of the need to control the  labeling to differentiate products from intensive and extensive  livestock systems and Iberian pigs and crossed. “The post rule 2007  further complicated the situation, and the absence of effective  surveillance in Andalusia have caused a decline of almost 40% in the  production of Iberian pasture, in the last year,” stated from Faeca.

Andalusia concentrates 20% of the Iberian Spanish census.

Applauds Faeca therefore a new rule that protects only the Iberian pig  production requiring extensive and differentiate, through labeling, if  the products (ham, shoulder or loin) come from Iberian pigs or  crossed, fed acorn-based or feed, so that the consumer has all the  guarantees when you make your purchase. “The intention is to avoid  further cooperative marketing under the image of the pasture, animal  products bait (feed) reared in intensive systems, the costs of feeding  and management have a big difference,” stresses from Faeca.

Nowadays Andalusia has 461,479 of Iberian pig heads, representing 20%  of the Spanish census, a total of 4,900 pig farms extensively, mostly  in the mountains of Cordoba, Huelva and Seville.

However, the industrial bosses Iberian Iberaice, was disappointed by  the reform measures of the Quality Standard beef, ham, shoulder and  loin of the Iberian pig. Industrialists say, starting off the changes  announced, “this will lead one hand the disappearance of the Iberian  pig bait, which represents over 80% of the sector, and with it all a  productive and industrial high economic value and singular importance  in large parts of several communities, as well as the disappearance of  differentiation for the Iberian pure line of identity is also a part  of the industry. “

60% increase in the production of Iberian “Bellota” pig

The production of Iberian pig in Spain has gone from an average of 450,000-500.000 pigs before the entry into force of the current Quality Standard to 1,200,000 as of 2004, representing an increase of 60 %, due to “lack of control”, so many of these animals are not.

This has been stated in a statement, the signatories of the Manifiesto in Defense of the Iberian pig, about 50 agricultural associations and consumers, as well as academic and scientific institutions of Andalucia and Extremadura, who have claimed that the Iberian pig must be “faithfully identifiable” by consumers.

Although the average figure has fallen to 630,000 animals, emphasizing the lack of control that is also observed, as indicated, in the production of bait “Iberian pigs”, which increased from 1.25 million animals in the 2004, up to 5.5 million animals in 2006-2007, with almost all of the pigs produced crossed 50%.

The signatories have wanted to clarify several points in response to the statements being made by certain unions and political organizations of other communities in relation to the benefits that the proposal for the new standard of quality can lead to the territories they represent.

They stressed that Andalucia and Extremadura account for 96% of pig production Iberian acorn, while the south of Salamanca produced the remaining 4 percent.

They believe that the only possible purpose of a quality standard in protection of production taking into account the quality.

With the current regulation has ensured that the production of ham has grown fictitiously.

The signatories consider that “if there arises a differentiation effective and loyal, if it is to give protection to an undifferentiated production, there is a risk more than sure the disappearance of one race only, exclusive and unbeatable as the Iberian pig which shares and maintains an ecosystem as unique as the Iberian Dehesa, world reference base sustainable production and excellence of their livestock products. “

What is jamon serrano?

What is jamon serrano? It’s a  cured spanish ham , one of the most famous spanish product with the iberian Pata Negra ham.

There are almost 2,000 producers of Serrano ham in Spain. Eighteen of these producers formed the Consorcio de Jamón Serrano Español in 1990. The name Jamón Serrano is now controlled by the European Union since the year 2000 and it protects the processing of this product, although it does not apply to a specific region. Look for the label that has an “S” in the shape of a ham, and says SERRANO ESPAÑOL if you want to buy Jamón Serrano from the consortium. The mountain or Serrano ham is made from several different breeds of white pigs, such as Duroc, Landrace or Large White. They are fed mainly cereals and cured from 7 to 16 months.

Jamón Serrano is a product that is deeply rooted within the history of Spain, and is considered an essential part of Spanish culture. The Celts considered the pig to be a cult object, and it was the main sustenance of their nutritional diet. In the 2nd Century BC, during the Roman Empire, the first references in writing appear related to salting and preserving pork meat. A traditional method of curing pork was developed over the centuries, making the best of the advantages that the cold and dry mountain air offered (mountain range, sierra in Spanish), creating this exceptional product that we now know as Jamón Serrano.

Jamón Serrano is a product that is rich in proteins, minerals and vitamins. It has become one of the basic foods of the Mediterranean diet.

Besides Teruel, other areas are well-known for their excellent serrano ham (jamon serrano):

– Trevelez (a small village in the Sierra Nevada) which is located in the highest peak in Spain.
– Soria province in the region of Castilla-Leon.
– Girona province in the region of Cataluña.

 

How is it produced?

In order to prepare the Jamón Serrano, the following is necessary: quality raw materials, fresh ham that complies with the origin specifications and techniques (weights, fat content level …)

The process starts with the microbial STABILITY of the fresh ham by use of low temperature and high humidity. Once this is established, we move on to the following steps:

1 – SALTING and POSTSALTING.- The main aim of this step is to add the sea salt in the fresh piece of ham, to promote dehydration and preservation.

2 – DRY-CURING AND MATURATION.- The temperature is gradually raised, and at the same time, the humidity is reduced, therefore achieving a natural fusion from the fats, obtaining an even distribution of the fats throughout the muscle tissue, developing the sensory characteristics (color, aroma and taste) specific to Jamón Serrano.

3 – AGEING.- Final step involved in the curing process. This is when the maturing of the cured ham reaches an end. It is done very slowly, until turning this exceptional product into what we know as Jamón Serrano.

4 – SELECTION.- Once the Jamón Serrano is ready to be marketed, a specialized team of food inspectors from the Consorcio del Jamón Serrano Español selects one by one the Jamón Serrano that includes all the requirements established in our quality regulations, due to its configuration and organoleptic characteristics.

5 – SEALED.- All Jamón Serrano that have satisfactorily exceeded the selection process are sealed and identified with the Consorcio Serrano Seal of Approval.

 

From: Consorcioserrano.com

The Iberian Pata Negra from Monsalud

 

Today I want to tell you about a brand of ham that my point of view is doing very well.
It is the Monsalud mark, which is co-owner Miguel Bose and it is playing an important role in the expansion of the mark.

I’m a little tired of seeing and eat the Iberian Acorn hams (jamon iberico de Bellota) that with the excuse of the crisis are increasingly bads.
Monsalud is doing the opposite. His team is getting a top quality product also caring the image, which I love. Also, just joined a great professional as Alvaro Arrechea that will lead the sales department, a real treat for Monsalud!.

More and more sales are made through the Internet and many farmers still believe that with a good product is enough to get big sales and neglect the image. When a person wants to buy an Iberian ham over the Internet and will pay 200 €, 300 € or 400 €, you need to see a product with an image kept him between the eyes.

As the owner of the store where we sell mainly Iberian ham throughout Europe, we have refused to sell very good Iberian ham due to poor image conveyed.
So very soon you will find this wonderful Extremadura’s Iberian ham in our online store. The Iberian ham is sold in countries like France, Germany, UK and Italy.
I hope you enjoy it as much as me!

Here you can buy: Jamon Iberico Monsalud

The Iberian Pata Negra ham in the world

Iberian ham is probably the Spanish product that has more presence abroad.
We find it on the Oscars, in the Masters Series tennis or in the Formula 1 and in other international events encircling the world.

The Iberian Ham (Pata Negra ham) is conquering all the countries where he disembark. In the UK, thanks to the hard work of important chefs Spanish, the English are beginning to learn to recognize a good ham and export has doubled since 2008.

In France, this ham already has several years courting everyone who tastes it, and surely his entry into the French market has been easier because the French already knew what a ham since they have the jambon de Bayonne, which has nothing to do with our Iberian Acorn ham but it certainly helps to introduce the product in that country. Therefore, the “Pata Negra ham” has very good acceptance in France and is gaining adherents.

In Italy the same thing happens a little, have a long habit of cured ham, with ham star, prosciutto di Parma, which has nothing to do with our Iberian ham (Prosciutto Pata Negra) but it has certainly helped a lot to our Iberian ham to have a great acceptance among the Italians.

In other countries like United States, its introduction has been slow and complicated because the government has issued strict quality controls that forced companies interested in exporting, to make significant investments in their factories. Permits are very recent and that until 2005 could not be exported U.S. Iberian ham.

Another complicated country but has created high expectations is China. In this country began exporting in 2008 after having had to adapt their facilities to the requirements of the Chinese health authorities.
Exports are growing by leaps and bounds, moving from the 2.6 tonnes in 2009 to 9.9 in 2010 and 13.1 in 2011.

In Russia, they ate ham in a while but began to popularize consumption since the middle of the last decade. Those responsible have been the Russian tourists who visited our country, to prove it in Spain and is taken to his country, thus making him known compatriots. In 2011, Russia exported Iberian ham worth 160 million euros.

So, seeing that our ham is a jewel of Spanish cuisine that’s where love goes, we have to be careful with it and give full attention and resources it deserves to succeed worldwide.

What’s the right name of iberian ham?

If we take a stroll through the many shops of Iberian hams available on the Internet we can find titles like “Jabugo ham“, “Pata Negra ham,” “Serrano Acorn ham” and many more.

At the end one does not know the difference between ham and Iberian ham Jabugo if an Iberian ham “Pata Negra” is an acorn ham and end up not buying any for fear of being deceived. So today I give you some tips and some information that you may know best ham you are buying.

– Jabugo Ham: this are not giving us any information about the quality of Iberian ham, only indicates that the ham have been cured ham Jabugo.

– Pata Negra Ham: What is Pata Negra? This term is colloquial and is forbidden to appear on any label. This word is used for the Iberian ham and if not accompanied by quality ham, Acorn, Acorn or bait, is not giving us any information about the quality of Iberian ham is announced.

– Serrano Acorn ham or Serrano Pata Negra Ham: these and other phrases I’ve seen especially in foreign pages are completely erroneous because the hams and Iberian hams “Pata Negra” come from different pig breeds (white pig and Iberian pig), so that a ham can not be of acorn or be accompanied by the slang word “Pata Negra” which refers to the Iberian ham.

In summary, the important thing when buying an Iberian ham is look on the label for this:
– Iberian ham.
– Quality, Acorn, Acorn or bait.
– His source: Huelva (Jabugo), Cordoba (Valley of the Pedroches), Extremadura (Badajoz …) and Salamanca (Guijielo).

I hope that these tips will make it easier to distinguish the different Iberian hams sold in stores.
If you still have doubts, you can write to this article and we will try to help.

 

Elaboration process of the Iberian ham “Pata Negra”

For the healing process of Iberian ham “Pata Negra” is properly conducted, it is important to consider the following factors that favor the natural maturation of hams.

First, the technological advances that are in perfect harmony with the more traditional manufacturing processes and the temperature of the ham.

The steps to divide the process of Iberian ham are this follows:

Once the pig is slaughtered, it starts salting stage, lasting a maximum of 60 days to become dried. It is in the drying process where the ham acquires its character and aroma. However, before moving on to the drying step is essential that the hams balance their level of salt all over the ham, because the surface is where the ham has nearly all while inside there is hardly anything.
The equilibration time depends on the amount of fat in each piece, being the usual about 60 days. After that time, it’s important to wash the hams with hot water to remove excess salt through special brushes.

After that, the pieces of ham will go through a drying period in a room where the temperature and humidity will be permanently monitored for 9 months, in order to get the ham fat is distributed throughout the piece.

Finally, the Pata Negra iberian hams go through a phase of aging in the cellar, from maturing up to 18 months depending on their classification. In the cellar, temperatures are constantly monitored, both their level of humidity, and air. All this you can taste one of the most delicious dishes of our country ham.