Many of us think we know perfectly well that is the Iberian Ham but after talking Jabugo Ham, “Pata Negra” Ham , Bellota, Recebo, Cebo … ultimately, we mix terms.

Do we know well which is the meaning of Iberian ham and what are the ham’s requirements to be considered Iberian?

Well, today we review some basic terms and requirements that will make have clearer ideas about the ham.

Ham is considered the rear of the pig as it the front is called pallet and has a lower weight of the ham.

For a ham can be considered Iberian, must come from Iberian pigs, although there are crosses with Duroc pork. This crossing is permitted provided that 75% of the blood is of Iberian pig.

A greater presence of Iberian pig, higher quality in Iberian ham.

Within Iberian hams have three qualities:

Bellota Iberian Ham: acorn pork enters with about 100 kilos and replaces 60% of your weight on acorns and herbs found in the bush.

Recebo Iberian Ham: Pork recovers 30% of its weight on acorns and herbs and the rest is based on natural feed.

Cebo Iberian Ham: pork is fed from feedstuffs.

If an advertisement or label does not appear any of the three grades and only shows the word “Iberian ham”, is understood to be bait but usually it is reflected to avoid confusing the consumers.

Iberian ham can have four appellations of origin.
Iberian ham from Extremadura, Huelva, Guijuelo or Valley of Pedroches but are trying to change the Huelva on the Jabugo since this name is more popular among consumers.

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Of all Iberian hams, the most internationally and famous iberian Ham is “5 Jotas” of Sánchez Romero Carvajal.
This Iberian ham is made in the popular village of Jabugo since 1879.
These hams are made from Iberian pigs that have been fed with acorns in era of open range and are sold under the label of 5J after passing strict quality control.
Its annual output is approximately 60,000 pieces.

Recently, the International Taste and Quality awarded the prize for best Iberian Ham to Cinco Jotas of Sánchez Romero Carvajal. The jury was made up of the 12 most important culinary institutions in Europe, such as Maîtres Cuisiners of France and Belgium; Academy of Culinary Arts, Federation of Chefs of Spain; Jeunes Restaurateurs dEurope; Federazione Italiana dei Cuochi; Euro-Toques and Sommelliere Association Internationale.

After demanding process of tasting, 5J Iberian Ham, received the highest score, three stars, in this contest, known as Superior Taste Awards.

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We had always thought that pregnant women could not taste the ham during pregnancy because of the possibility of contracting toxoplasmosis but a recent study concluded the opposite.

Toxoplasmosis is an infectious disease caused by a parasite that can cause mild and mortals infections for the fetus. It is what we called congenital toxoplasmosis.

So pregnant women who have not gone through this disease, which presents no symptoms, should take extra hygiene and nutrition, avoiding eating raw or undercooked meal. This last thing affects the Iberian Ham.

However, a study carried out in Andalucía just concluded that pregnant women can eat ham because of her healing process has no risk of toxoplasmosis.

These are the first findings of a study by the Andalucian Technological Centre of the meal Industry (Teica), participated for the Innovation of the Government of Andalucia.

The social group included in this study is very large because it represents a vast dimension of society. According Teica manager, Juan Carlos Racero, “we must not think only on pregnant women, we need to think in her closest family too, since this situation occurs no one eats Ham“.

Center has signed a framework agreement on scientific and technical collaboration with the Spanish Society of Gynecology and Obstetrics (SEGO) in relation to the results obtained with the next study on toxoplasma in cured ham and its posible use by pregnant woman.

Racero describes as “very important” the signing of this agreement because “the responsible doctors of all spain will have a protocol, endorsed by cientific research to inform pregnant woman about the consume of Ham”.

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Iberian ham is a special product, for a maximum enjoyment we need to know how to consume and conserve the product. Here we explain briefly this and we hope you keep visiting our blog to know more amazing details about the product.

About to consume

The Iberian Ham should be consumed in ambient temperature, which is considered close to 20°C. If we have the Iberian Ham at this temperature, the color turns shiny because of the natural fat of the Iberian Ham itself. If we keep it in a coldest temperature it turns opaque

To maximum enjoyment is essential that the Iberian Ham have a good cut, this can slightly oscillate between preferences, but in general all want thin slices to get some fat and keep it juicy.

Conservation of Iberian Ham

A good thing about this product is that the conservation is really simple. we only need to keep it in a fresh and dry, in a temperature between 10 C and 5 C we can keep it very good. is advisable keep it hanging or in a Ham Holder.

When the ham is about to be cut, it needs to be consumed at the moment. If we want to keep some pieces for later is important to cover with paper for meal or transparent film, the important thing is avoid the air contact otherwise it dries.

Most important things is: Only cut it if you will consume shortly.

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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.

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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.

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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.” 

 

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All you have to know to choose a good iberian Ham
1- The origin of the ham:

You will only find iberian hams from Huelva, Cordoba, Extremadura or Salamanca. If the ham isn’t from one of those places, it can’t be an iberian ham. 

2 - How the pigs were fed:

-The best hams were fact with pigs that always ate acorns in Spanish: “Bellotas”.
-Then, you can find hams which were fact with pigs that ate grazing ground and acorns, which are called Recebo.
Finally, you can find hams simply Serranos who come from pigs which only ate the grazing ground.

3 – Time that hams are dried with salt:

It is necessary that they where dried at least 28 months.

If you have any question, please contact us. You can send us an email to info@spanishtaste.com or call us : +34 617330425

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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.

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