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All about ham
All about ham
In order to enjoy Iberico ham to its maximum capacity and enjoy all its refined flavor. It is necessary to know everything related to its care, handling, type of cut, but also know how to differentiate the various types of hams, their degrees of quality and other very important aspects of our prestigious gourmet product.
Contents
- 1 Types of Iberico Ham
- 2 How to Consume Iberico Ham
- 3 How to Cut Iberico Ham | Carve Iberico Ham
- 4 How to Preserve and Store Iberico Ham
- 5 Pairing of Iberico Ham
- 6 Quality Laws for Iberico Ham | The New Law 2014
- 7 The Dehesa | The Meadow
- 8 DOP Protected Source of Origin of Iberico Ham
- 9 Nutritional Properties of Acorn-fed Iberico Ham
- 10 Recipes with Spanish Ham
- 11 Differences Between Iberico Ham and Serrano Ham
- 12 Differences Between Shoulder and Iberico ham
- 13 Differences Between Iberico Ham and Iberico Shoulder
- 14 Iberico Ham and its Competitors Around the World
- 15 Nutritional Properties of Iberico Ham
- 16 Protected Denominations of Origin of Iberico Ham
- 17 Production Areas of Spanish Ham and Iberico Ham
- 18 Spanish Ham - Machine cut or Hand cut
- 19 Museums of Iberico Ham Worldwide
- 20 Inside Secrets of Iberico Ham Tasting
- 21 Tourist Trails for Iberico Ham Aficionados
- 22 Acorn-fed Iberico ham and the ideal pairing
- 23 The Production Process of Iberico Sausages
- 24 History of Iberico Sausages
- 25 VAT and Spanish Ham: Frequently Asked Questions
- 26 Spanish Ham in Great Spanish Literature
- 27 Curiosities of Iberico ham
- 28 How to Store Your Serrano Ham
- 29 Regulations and the Quality of Serrano Ham
- 30 Preparation of Serrano Ham
- 31 Denomination of Origin of Serrano Ham
- 32 Nutritional Properties of Serrano Ham
- 33 Recipes With Serrano Ham
- 34 Types of Serrano Ham
- 35 Pairing of Serrano Ham
- 36 How to Consume Serrano Ham
- 37 How to Cut Serrano Ham | Carve Serrano Ham
- 38 All the Secrets of Pata Negra Ham Tasting
- 39 Choosing a Good Ham Holder
- 40 What is the best para negra ham?
- 41 Is the term pata negra correct?
- 42 Pata Negra Ham and Pasture
- 43 The secrets of pairing pata negra ham
- 44 How can you know which ham to buy?
- 45 Why is good ham so expensive?
- 46 How to buy ham from online stores
- 47 Myths and Truths, Benefits and Prejudices of Ham
- 48 Is Iberian ham fattening?
- 49 What to do with the ham bone?
- 50 Why do we usually hang ham?
- 51 Ham and Pregnancy: Can Iberian ham be included in pregnant women's diets?
- 52 The Role of Ham in a Child's Growth and Develeopment
- 53 Tips for Preserving Ham
- 54 What is ham shaping and why is it done?
- 55 New Technologies and Ham - MRI in Ham Tasting - Spectral Images
- 56 The Iberian Pig Begins to Migrate
- 57 Cured Sausages: Origin, Composition and Classification
- 58 Production of Hams and Pork Shoulder Hams
- 59 Iberian Ham Tasting Guide
- 60 Quality: Differential Elements Between Ham and Iberico Cured Meats
- 61 The Map of Ham in Spain
- 62 Properties of the Fat in Iberian Ham
- 63 How to Transport Iberian Ham and Other Foods on International Flights
- 64 Prevalence of Pathogens and Benefits of Organic Acids in Pig Production
Types of Iberico Ham
Since the recently approved law on quality of Iberico ham in Spain, there are various categories of quality for the different types of Iberico ham. These measures have been taken by the government seeking to combat misleading and thus strengthen the production of quality Iberico hams.
The introduction of tracking should allow consumers to indentify at all times the origin of the product, as well as the type of nutrition the pig received and the percentage of Iberico purity.
Types of iberico ham according to purity.
In fact, this classification is based primarily on two factors: the genetic characteristics of the pig and the type of nutrition received during the fattening period. In regards to the genetics of the pig, producers are to specify the percentage of Iberico genetic, which can be no less than 50% of Iberico race and 50% white duroc.
A 100% Iberico ham pata negra (black footed) is a safe bet due to the animals' predisposition to accumulate infiltrated fat. There is also a category of Iberico ham from a pig with a 75% Iberico breed. In all cases, the law indicates that all breeding should be performed with females of 100% Iberico breed and males of 100% Duroc.
In regards to the nutrition the pig received, it is considered that acorn-fed pigs yield higher quality Iberico hams, because it comes from a pig that has been fattened exclusively in a green pastured regimen.
These pigs feed on acorns, roots, pasture and other resources present in the Dehesa. There are two other categories for Iberico ham: Ham of cebo de campo, which refers to the animal fattened with a combination of outdoor pasture and grain feed in a farm. Iberico ham de cebo, refers to pigs fattened exclusively on grains.
The consumer can identify the different types of Iberico ham through a system of labels. Each color indicates a degree of quality: the white and green labels are for Iberico ham de cebo and for Iberico ham de cebo de campo. While the red and black labels are for the Iberico ham de bellota and bellota (acorn) ham 100% Iberico.
These rules also apply to shoulder cuts extracted from the front legs of the pig. These cuts are also identified with color labels corresponding to the type of nutrition the pig received. These labels also indicate the degree of Iberico purity of the pig.
Colored labels for Iberico ham's different degrees of quality.
Without doubt, the new classification of quality for the different types of Iberico ham, slows down the emergence of misleading advertising and it is aimed at protecting those manufacturers that strictly follow the guidelines outlined in regards to the genetic selection of the pigs and the type of feeding received.
This measure should increase the quality and prestige of Iberico hams, as well as strengthening its presence, both in Spain and at the international level, in the gourmet food sector.
