Spanish ham

Spanish ham, also known as "jamón," is a high-quality delicacy native to Spain. It is traditionally made from the meat of various pig breeds, including the well-known Iberian pig, but also Serrano and Duroc pigs. Each breed has its own characteristics and flavor profile, which contributes to the diversity and richness of Spanish ham. The production process starts with carefully selected pigs, which are fed different diets. The famous Jamon Iberico is characterized by the diet of acorns (bellota) that the pigs consume in the wild, while the Jamon Serrano and Jamon Duroc are mainly fed with a combination of grain and natural food. When calling the jamon iberico, this is called cebo de campo & cebo. Each diet contributes to the specific taste and quality of the ham. After carefully selecting and feeding the pigs, the meat undergoes a long and meticulous maturing process. It is air dried in special maturing cellars, where it develops its characteristic taste, aroma and texture. The fat in the meat slowly melts during ripening, which ensures a juicy and tasty ham. The years of experience and traditions applied to the production of Spanish ham make it a true culinary work of art appreciated by gourmets all over the world.

Spanish ham is popular worldwide for its unique and refined taste, together with the long maturing process that gives the meat its characteristic aroma and texture. The artisanal craftsmanship and traditional production methods contribute to the high quality and appreciation by gourmets all over the world.

The ripening process of Spanish ham varies depending on the type of ham and the desired quality. Generally, the process takes several months to several years. During maturation, the meat develops its taste, aroma and texture, where the fat in the meat melts and provides a unique and rich taste experience.

The most famous regions in Spain for the production of high-quality Spanish ham are Extremadura, Andalusia and Castile and León. These regions offer a favorable climate and natural environments essential for the breeding and feeding of the Iberian pigs.

Spanish ham should be stored in a cool, dry place, ideally in a special ham holder for easy cutting. It is recommended to cover the ham with a cloth or wax paper to prevent it from drying out. To fully enjoy the taste, Spanish ham should be served at room temperature so that the rich aromas can fully develop. It is best to store the sliced ​​ham in the refrigerator. Top of ours: remove the ham from the refrigerator half an hour before consuming it and let it come to room temperature. This way, aromas and flavors are released better.

Spanish ham is a versatile ingredient used in many traditional dishes. Some examples are the famous tapa "Jamon Iberico," "Bocadillos" (sandwiches) with ham and tomato, "Huevos Rotos" (broken eggs) with ham, and "Paella" with added pieces of ham for extra flavor.