{"id":8741,"date":"2021-12-29T18:06:43","date_gmt":"2021-12-29T15:06:43","guid":{"rendered":"https:\/\/alegria-premium.com\/?p=8741"},"modified":"2021-12-29T18:07:30","modified_gmt":"2021-12-29T15:07:30","slug":"spanish-jamon","status":"publish","type":"post","link":"https:\/\/alegria-premium.com\/en\/articles\/spanish-jamon\/","title":{"rendered":"A passion for jam\u00f3n: all about Spain&#8217;s signature delicacy"},"content":{"rendered":"<p>When it comes to Spain and Spanish delicacies, the first thing worth mentioning, and the one that deserves rapturous praise, is jam\u00f3n. Few meals go without jam\u00f3n, yet it would be wrong to call it a festive delicacy: Spanish jam\u00f3n is a snack, a filling for sandwiches and toast, an aperitif, a bite to go with wine and a dish in its own right served with melon, cheese, olives or olive oil. If you like, jam\u00f3n fits naturally into breakfast, lunch and dinner, and most importantly, you never tire of it.<\/p>\n<p>Jam\u00f3n is probably the first thing every tourist who comes to Spain gets to know. More often than not, the journey into the world of Spanish delicacies begins with a gastronomic trio: jam\u00f3n + dry red wine + cheese.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/H703sfxBnWQ\" width=\"100%\" height=\"450\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\"><\/span><\/iframe><\/p>\n<h2>Jam\u00f3n in Spain: what is it?<\/h2>\n<p>Jam\u00f3n is dry-cured pork ham. It is specifically the ham, that is, the hind leg. The front legs have their own name: paleta. No self-respecting gourmet, or indeed any lover of Spanish delicacies, would ever confuse them. Nor should cured beef ham ever be called jam\u00f3n: yes, the method is the same, but the product is completely different, with a different flavour and a name of its own, cecina.<\/p>\n<p>Jam\u00f3n is held in honour and respect in Spain: supermarkets give it a whole section, and in authentic bars and restaurants it becomes an essential part of the decor, with hams hanging from the ceiling and beams. Few tapas menus go without jam\u00f3n. Jam\u00f3n is also an essential part of the Christmas hampers that bosses give their staff in Spain.<\/p>\n<p>For any Spaniard, jam\u00f3n is not just cured pork but a source of national pride and personal devotion. It is no accident that the country even has a separate profession: the cortador, a professional jam\u00f3n carver. After all, in the Spanish view, carving jam\u00f3n properly is a serious science in its own right.<\/p>\n<h2>Spanish jam\u00f3n: a little history<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-8743\" src=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-1-1024x682.jpg\" alt=\"A passion for jam\u00f3n: all about Spain's signature delicacy\" width=\"1024\" height=\"682\" srcset=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-1-1024x682.jpg 1024w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-1-300x200.jpg 300w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-1-768x512.jpg 768w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-1.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>The history of Spanish jam\u00f3n has its legends. The main legend says that ancient shepherds in the Pyrenees tasted the meat of a piglet that had drowned in a river rising from a salty mountain spring (after all, why let good food go to waste!). The salted meat tasted so good that they decided to cure it in salt from then on.<\/p>\n<p>In real history, the Spanish, the Italians and the Croatians all compete for the title of inventors of cured pork ham. All of them are sure that even if they did not invent the delicacy themselves, they inherited the recipe and the method from the ancient Romans, preserved it and perfected it. One thing is certain: tasty, nourishing meat that keeps for a long time in almost any conditions became an essential part of the diet of travellers, explorers and soldiers.<\/p>\n<h2>How jam\u00f3n is made in Spain<\/h2>\n<p>The making of jam\u00f3n in Spain is standardised and divided into five stages:<\/p>\n<ul>\n<li>Initial salting with coarse sea salt and resting at a low temperature (0-4\u00b0C) and high humidity (75-95%).<\/li>\n<li>Before this, the excess fat is trimmed off the ham. This stage lasts from 5 to 14 days.<\/li>\n<li>Washing to remove the excess salt and hanging the hams vertically.<\/li>\n<li>Equalising the salt in special cellars or chambers at a set temperature (3-7\u00b0C) and humidity (70-90%). Over at least 40 days the salt spreads fully and evenly and the excess moisture is drawn out of the meat.<\/li>\n<li>Drying in a vertical position for several months. This takes place in two stages, with the temperature raised gradually and the humidity controlled.<\/li>\n<li>Maturing in the cellar for the rest of the time. It is at this stage that jam\u00f3n acquires its distinctive taste, aroma, colour and texture. Jam\u00f3n serrano matures for 10 months on average, jam\u00f3n ib\u00e9rico for up to several years. The period is set individually for each ham depending on its weight and quality, and the special microclimate of the cellars gives it its unique taste and aroma.<\/li>\n<\/ul>\n<p>Experts judge whether a jam\u00f3n is ready by its aroma, which they &#8220;listen to&#8221; after making two or three punctures with a special bone needle.<\/p>\n<p>During curing, both the front and the hind legs lose about a third of their weight. The final product must meet the following requirements: at least 4.5 kg for jam\u00f3n serrano, at least 7 kg for jam\u00f3n ib\u00e9rico and at least 3.5 kg for paleta.<\/p>\n<h2>Types of jam\u00f3n in Spain<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-8744\" src=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-2-1024x682.jpg\" alt=\"A passion for jam\u00f3n: all about Spain's signature delicacy\" width=\"1024\" height=\"682\" srcset=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-2-1024x682.jpg 1024w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-2-300x200.jpg 300w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-2-768x512.jpg 768w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-2.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>As we noted above, jam\u00f3n in Spain is only ever the hind leg of the pig. Hind legs contain more fat, so the meat is more tender and tastier.<\/p>\n<p><strong>There are two main types of Spanish jam\u00f3n: serrano and ib\u00e9rico. The difference lies in the breed of pig.<\/strong><\/p>\n<p>Jam\u00f3n ib\u00e9rico is considered the most expensive and refined: it is made from a breed of black pig raised on the peninsula since ancient times. Pigs of the Iberian breed (&#8220;black pigs&#8221;) are either purebred or have only a minimal share of non-Iberian blood. The pigs roam freely on pasture rather than being kept in closed sheds. Ideally an Iberian pig&#8217;s diet should consist entirely of acorns (bellota), but in reality there are variations:<\/p>\n<ul>\n<li>Jam\u00f3n de bellota: the most expensive type of Spanish jam\u00f3n. For almost all of their 24 months of life, the Iberian pigs feed only on acorns from oak groves and fresh wild grasses.<\/li>\n<li>Jam\u00f3n de recebo or Cebo de campo: in the final stage, other plant feed based on cereals and legumes is added to the pigs&#8217; diet alongside acorns.<\/li>\n<li>Jam\u00f3n de cebo (jam\u00f3n de pienso): the pigs&#8217; daily diet consists of ordinary plant feed (fodder) with a minimum of acorns.<\/li>\n<\/ul>\n<p>Jam\u00f3n serrano is less prized and cheaper, as it is made from crossbred pigs or from white pigs with no Iberian blood at all. &#8220;Serrano&#8221; means &#8220;from the mountains&#8221; in Spanish: the hams are cured in the mountains, that is, in special climatic conditions. Jam\u00f3n serrano is usually divided into:<\/p>\n<ul>\n<li>Serrano Bodega (cured for 10 to 12 months).<\/li>\n<li>Serrano Reserva (cured for 12 to 15 months).<\/li>\n<li>Serrano Gran Reserva (cured for more than 15 months).<\/li>\n<\/ul>\n<p>For both types, the pigs are raised for up to 24 months, less often up to 18. Curing takes no less time: for jam\u00f3n serrano the periods are given above, while for jam\u00f3n ib\u00e9rico the minimum permitted period is 24 months, the average is 30 to 36 months, and for the most expensive types it is up to 48 or even 72 months.<\/p>\n<h2>The price of jam\u00f3n in Spain<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8746\" src=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-4.jpg\" alt=\"A passion for jam\u00f3n: all about Spain's signature delicacy\" width=\"800\" height=\"530\" srcset=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-4.jpg 800w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-4-300x199.jpg 300w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-4-768x509.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>The price of jam\u00f3n in Spain depends directly on its type and quality. The most expensive jam\u00f3n is always Jam\u00f3n Bellota made from purebred pigs of the Iberian breed (100% raza ib\u00e9rica). Plant-based fodder and mixed breeds (for example, 50% raza ib\u00e9rica) bring the price down considerably. The cheapest is jam\u00f3n serrano, which is not really a delicacy at all.<\/p>\n<p>Prices for paletas (front legs) start from \u20ac10\/kg, for jam\u00f3n serrano from \u20ac15\/kg and for jam\u00f3n ib\u00e9rico from \u20ac30\/kg.<\/p>\n<p>There is no point looking for the most expensive types in supermarkets as factory-sliced, vacuum-packed products. This is not a mass-market product, so for the best jam\u00f3n you should head to specialist shops, the Jamoner\u00eda, shops selling cured meats and delicacies, and online gourmet food shops, where you can buy a whole ham.<\/p>\n<h2>The best jam\u00f3n in Spain<\/h2>\n<p>The best jam\u00f3n in Spain is the one labelled &#8220;Pata negra&#8221; or &#8220;Bellota&#8221;. Pata negra (&#8220;black foot&#8221;) is a variety of jam\u00f3n ib\u00e9rico. It is not a separate type or breed of pig. In general, in Spanish the phrase &#8220;Pata negra&#8221; is used for any product of the highest quality, so it is in effect a synonym for &#8220;top quality&#8221; or &#8220;extra&#8221;. And the pigs do not necessarily need to have black hooves or any other outward distinguishing features. A jam\u00f3n that does not meet the &#8220;Bellota&#8221; criterion is unlikely to be labelled &#8220;Pata negra&#8221; by the producer.<\/p>\n<p>The label &#8220;Pata negra&#8221; can be added not only to jam\u00f3n but also to paleta, the front leg. In any case, remember: if the label says &#8220;Paleta Bellota 100% Ib\u00e9rica Pata Negra&#8221; or &#8220;Jam\u00f3n de Bellota 100% Ib\u00e9rico Pata Negra&#8221;, both the front and the hind ham will be superb.<\/p>\n<p>The most expensive type of Spanish jam\u00f3n is produced in Huelva and costs \u20ac4,100 per ham. The producer is the family farm Dehesa Malad\u00faa, which since the 1990s has been raising the rarest breed of Iberian pig, one that was on the verge of extinction: Manchado de Jabugo. 90% of its output is sold on the Spanish domestic market, and the remaining 10% is exported to Europe and Asia. The most refined Spanish jam\u00f3n is matured for up to 72 months. You can buy this expensive Spanish jam\u00f3n in delicatessens: ask for it or search online for Jam\u00f3n Bellota 100% Ib\u00e9rico Manchado de Jabugo.<\/p>\n<p>The Guinness Book of Records includes a jam\u00f3n of the &#8220;Sierra Mayor&#8221; brand costing about \u20ac12,000 per ham, also produced in Huelva from the rare Manchado de Jabugo breed.<\/p>\n<p>If you are looking for the best Spanish jam\u00f3n as a gift or for your own table, besides Dehesa Malad\u00faa and Sierra Mayor, also look at the Joselito and Jamones 5J brands, whose farms are also in Huelva and whose entire output carries the quality and origin mark DO Jam\u00f3n de Huelva. Top-quality Iberian jam\u00f3n is also produced in three other regions: D.O. Guijuelo, D.O. Dehesa de Extremadura and D.O. Jam\u00f3n Los Pedroches.<\/p>\n<h2>Where to buy Spanish jam\u00f3n?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8745\" src=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-3.jpg\" alt=\"A passion for jam\u00f3n: all about Spain's signature delicacy\" width=\"800\" height=\"533\" srcset=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-3.jpg 800w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-3-300x200.jpg 300w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-3-768x512.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>In Spain you can buy jam\u00f3n in almost any shop. The most basic sliced jam\u00f3n serrano is sold in every supermarket. Many shops have cold meat and cheese counters where you can choose a piece you like and ask for it to be sliced in front of you. There you can also buy a paleta or a whole hind ham.<\/p>\n<p>For more expensive types, interesting brands, or simply for the special atmosphere, it is better to go to specialist shops, the Jamoner\u00eda (as the name suggests, jam\u00f3n is the star delicacy here), to delicatessens selling cured meats, the Charcuter\u00eda, to municipal markets and to gourmet food shops.<\/p>\n<p>And, of course, the widest range of jam\u00f3n (sadly without the chance to taste it on the spot) is offered by online delicatessens.<\/p>\n<h2>How jam\u00f3n is served in Spain<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-8747\" src=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-5-1024x682.jpg\" alt=\"A passion for jam\u00f3n: all about Spain's signature delicacy\" width=\"1024\" height=\"682\" srcset=\"https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-5-1024x682.jpg 1024w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-5-300x200.jpg 300w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-5-768x511.jpg 768w, https:\/\/alegria-premium.com\/wp-content\/uploads\/2021\/12\/spanish-jamon-5.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>In Spain jam\u00f3n is served thinly sliced. There is not only a special carving technique but also dedicated specialists, the cortadores, who can masterfully carve the ham into the thinnest, almost translucent slices that then melt in your mouth. Cortadores need only a minimum of tools for their work: first, a jamonera, the stand that holds the ham; second, a set of knives of different lengths and widths; and third, though not always, a protective glove, metal tongs and a towel.<\/p>\n<p>Jam\u00f3n is best served on a slightly warmed plate: this brings out its taste and aroma to the full. It can be served as a dish in its own right with wine or beer, or as part of mixed platters with various cured meats and cheeses. A wonderful combination is jam\u00f3n with melon, which you will find on the menu of almost any Spanish restaurant. Jam\u00f3n is also added to salads and soups (gazpacho, for example), and it goes perfectly with olives and olive oil, fresh vegetables and pasta. And, of course, sandwiches or toast with jam\u00f3n, to which you can add grated tomato and cheese, are the most popular breakfast in Spain.<\/p>","protected":false},"excerpt":{"rendered":"<p>When it comes to Spain and Spanish delicacies, the first thing worth mentioning, and the one that deserves rapturous praise,&#8230;<\/p>\n","protected":false},"author":5,"featured_media":8742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[432,1],"tags":[],"class_list":["post-8741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-city-guides","category-articles"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spanish jam\u00f3n: history, production, types and prices<\/title>\n<meta name=\"description\" content=\"Jam\u00f3n, Spain&#039;s signature delicacy: its history, how it is made, types and prices in Spain, where to buy Spanish jam\u00f3n and how to serve it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alegria-premium.com\/en\/articles\/spanish-jamon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spanish jam\u00f3n: history, production, types and prices\" \/>\n<meta property=\"og:description\" content=\"Jam\u00f3n, Spain&#039;s signature delicacy: its history, how it is made, types and prices in Spain, where to buy Spanish jam\u00f3n and how to serve it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/alegria-premium.com\/articles\/spanish-jamon\/\" \/>\n<meta property=\"og:site_name\" content=\"New-build property in Spain. 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