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)

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)

Get your ham hand cut by a professional .
At Spanishtaste, you can buy a real Spanish pata negra ham and receive it already hand cut by a professional cutter.
You receive your ham cut into thin slices and vacuum bags 150gr-200gr. 
This is the easiest way to enjoy one of the best hams in the world without complications.
To receive it already cut, you simply have to choose “receive the ham hand cut” when buying your ham. This service has a cost of 40 € but you can keep your ham for a long time without problem.

To appreciate his quality and flavor, you simply have to pass the packet under hot water for 10 seconds before opening. So ham will take the heat and get his real flavor.
You can also receive your ham boneless and prepared to pieces of one kilo  selecting “receive your Iberian ham boneless.” 

Spanishtaste is an online shop where you buy spanish Pata Negra ham with quality bellota directly from spain.
We have iberian hams from Huelva (Jabugo), Extremadura and Córdoba.
We only sell Bellota quality, only the best.
You can buy your ham in a full piece, boneless or hand cut by a professional.
Visit our shop of Iberian Pata Negra ham and buy your ham easily and with the warranty of spanishtaste.
You can also read and post your questions about the pata negra ham in our blog. Here we will try to help spanish ham lovers, to know more about it.