The whole truth about the authentic 100% acorn-fed Iberian ham. How do you know if a ham is a pata negra acorn-fed Iberian ham?
When we eat a piece of authentic Iberian ham, We notice an explosion of aromas and flavor that melts in our mouth... A unique experience that is not achieved with any other ham in the world. Do you want to learn how to differentiate which is the best ham in the world? authentic acorn-fed Iberian ham 100%, Do you know what is behind this gastronomic jewel?
Last week, we had the opportunity to visit the headquarters of the Huelva PDO and the large Bodega de Five Jacks, Finally, they cleared up any doubts we had about the real Iberian Ham.
Did you know that each Iberian pig has to eat at least 700 kgs of acorns and roam the pasture with a minimum of one hectare for himself? And that it takes at least 5 years from birth until you can taste this gastronomic jewel?
The Protected Designation of Origin of Huelva Ham (soon to be renamed Jabugo) explained to us that there are two main types of factors that they control, to certify that the ham is a 100% acorn-fed Iberian ham:
1- that the pig is 100% Iberian breed ( not mixed)
2- that has 3 months of mast-feeding at least
The mountain range is the period that they eat acorns at the pasture just before slaughter, and that includes a period between October and March, when there are acorns in the pasture). For this, the PDO controls that the slaughter period is not before December 15 and not later than March 15, thus ensuring that their diet is exclusively acorns. In addition, each pig must have a minimum of one hectare of land (about 25/30 trees on average for each one). During these 3 months the pig will grow from about 90 kg to about 170 kg, and for this it will eat at least 700 kg of acorns (from oaks and cork oaks).
What is so special about the Iberian breed 100%? Because it is the only breed that, by genetics, is capable of infiltrate all the fat which is provided by the acorn (unsaturated fatty acids such as oleic acid, like those found in olive oil), at an intramuscular and even cellular level. This is very important, because it is what gives the ham that sumptuousness and texture, that explosion of aroma and flavor .....
Then, the production process is also a primordial factor for the result to be optimal (we will talk about it in another post), but to summarize, the hams are shaped (removing the right amount of fat), salted (in the correct measure and time) and dried in the cellar for at least 3 years (depending on the size/weight) with the pure air of the mountains.
With all this, the optimum quality of acorn-fed Iberian ham is achieved, and so that there is no room for confusion, following the reform approved in May 2014, it is established a labeling (and what you should look for when buying) common, of different colors and summarized as follows:
- White label, Iberian pigs fed intensively on animal feed
- Green label, Iberian pigs, but in this case fed extensively in pastures, which accompany their diet with natural pastures. -
- Red label, Iberian pigs, and fed on acorns and pasture during the montanera season.
- Black label, Acorn-fed Iberian ham 100 % “pata negra”, is the highest range. Purebred Iberian pigs fed on acorns and pasture.
With all this, I hope this post has been interesting and that we have been able to clarify some of your doubts and concerns, and, of course, if you feel like making a gastronomic route of Iberian ham and experience live and direct this fascinating world, do not hesitate to contact us!
culinary@culinaryspain.com
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