Understanding Iberian Ham
Iberian Ham is not just a food, but a symbol of Spanish culture and gastronomy. It’s a traditional Spanish delicacy, largely enjoyed across Spain and the world.
Types of Iberian Ham
There are several types of Iberian ham which vary based on the diet and breed of the pig. Below are a few differentiating types:
- Black label: Made from 100% Iberian breed pigs who’s diet consists of only acorns.
- Red label: Made from cross-bred pigs with a diet of acorns and commercial feed.
- Green and white labels: Typically have a lower percentage of Iberian pig breed and are fed a diet of commercial feed.
Production of Iberian Ham
All types of Iberian ham are made via a slow and careful process:
- Breeding: The pigs are first raised in the Spanish dehesas where they roam free and feed on acorns.
- Slaughtering: Once mature, the pigs are then slaughtered in winter.
- Curing: The hams are then cured and naturally air-dried.
- Aging: Finally, they are aged for a minimum of two years to develop the enticing flavors typical of Iberian ham.
Enjoying Iberian Ham
There are a variety of methods to enjoy this Spanish delicacy:
- Paired with cheese: One of the most traditional ways to enjoy Iberian ham is with a slice of Manchego cheese.
- In salads: A refreshing way to enjoy an Iberian ham salad is with mixed greens, cherry tomatoes, Marcona almonds, and seasonal fruits.
- With alcohol: Iberian ham is perfectly paired with a variety of wines and beers.
The Melting Quality of Iberian Ham
One of the most distinct qualities of Iberian ham is its melting quality. Due to the life of the pigs, roaming free and eating a diet rich in acorns, their fat is sweet and highly unsaturated, giving Iberian ham its melting quality. It’s best savored slowly to allow the flavors to fully melt and release in your mouth.
Concluding Thoughts
Iberian ham, with its alluring aroma and rich flavor, has conquered the hearts of food lovers around the globe. It’s not just a meal, but a true culinary experience.