Ham: A Culinary Treasure

Ham is a meat product made from the hind legs (ham) or front legs (shoulders) of the pig, which undergoes a maturation process involving salting, drying, and aging.

It is a food with a long tradition in Spain, valued for its taste, aroma, and texture.

Differences Between Shoulders and Ham

• Ham is the hind leg of the pig, while the shoulder is the front leg.
• Ham is larger, heavier, and has a more intense flavor compared to the shoulder.
• Ham has a longer maturation time than the shoulder.
• The shape of ham is longer and slimmer, while the shoulder is wider and rounder.

Types of Ham / Shoulders:

They are initially classified according to the breed of pig.

Subsequently, the various variations and options play a significant role in diversifying categories and qualities.

1. White Pig - Cerdo Blanco

Matured Ham:

• • Made from white pig meat.
  • It is an economical and versatile option.

Serrano Ham:

• • Derived from white pigs and is a matured ham.
  • To be labeled as 'Serrano Ham,' it must bear a seal guaranteeing its quality and origin and meet specific requirements set by the certification system.

2. Iberian Pig - Cerdo Ibérico:

Depending on the breed and feeding, four types are distinguished: Cebo, Cebo de Campo, Bellota, 100% Bellota.

• WHITE LABEL > JAMÓN IBERICO DE CEBO:
  It comes from Iberian pigs with 50%, 75%, or 100% purity and is fed and raised on farms.
  
  
• GREEN LABEL > JAMÓN IBERICO DE CEBO DE CAMPO:
  It comes from Iberian pigs with 50%, 75%, or 100% purity and is fed with feed and pasture grass, raised in semi-free or free-range environments.
  
  
• RED LABEL > JAMÓN IBERICO DE BELLOTA:
  It comes from Iberian pigs with 50% or 75% purity and is fed with pasture grass and acorns during the Montanera season.
  
  
• BLACK LABEL > JAMÓN IBERICO DE BELLOTA 100%:
  It comes from Iberian pigs with 100% purity and is fed with pasture grass and acorns during the Montanera season.

Click on HAM TYPES and download this image as a PDF.

“Montanera”

The Montanera is a crucial period in the rearing of the Iberian pig, lasting from late October or early November until the end of February or early March. During this time, Iberian pigs roam freely through the Dehesas and feed on a natural diet rich in acorns and grasses.

What does 'Montanera' mean?

The term 'Montanera' originates from the Latin 'mons, montis,' meaning 'mountain' or 'hill.' It refers to the period during which Iberian pigs graze in the Dehesas, which are composed of oak, cork, and holm oak trees.

Why is the Montanera important?

The Montanera is a crucial phase for the development of the Iberian pig, as acorns are a source of unsaturated fatty acids, vitamins, and minerals that impart a unique taste and texture to the meat.

Benefits of a Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI):

Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) are important regulations that protect the authenticity and quality of ham, each following a different approach.

The PDO, being stricter, requires ham to be produced in a specific geographical region. It establishes rigorous standards to preserve traditional production methods, thus ensuring the quality and authenticity of the product. Furthermore, it aims to protect the unique characteristics of the ham associated with its place of origin through strict quality control and detailed labeling that clearly identifies the origin designation.

In contrast, the PGI allows for a more flexible connection with the geographical region. Although it still requires a specific connection, the PGI provides some flexibility in production methods, with the focus on preserving the quality and characteristic features of the product. Quality control in a PGI may be less stringent than in a PDO but is still fundamental. The labeling, while identifying the geographical indication, allows for some variability in the presentation of the product.

Both regulations, PDO and PGI, guarantee the origin and quality of the ham, providing consumers with the necessary confidence when choosing these products from a specific region.

Benefits for the producers:

• Protection of name and reputation: The PDO protects the name of the product from imitations and inferior products.
• Quality assurance: PDO products undergo strict quality control, ensuring their origin and specific characteristics.
• Added value: The PDO adds value to the product, allowing producers to command a higher price.
• Access to international markets: The PDO facilitates access to international markets as consumers associate these products with quality and tradition..

_{D.O.P IBERIAN PIG}

• Jamón de Jabugo: P.D.O. protecting the 100% Iberian acorn ham from the Sierra de Aracena and Picos de Aroche (Huelva).
• Jamón de Guijuelo: P.D.O. protecting the ham from the Iberian pig from the Guijuelo region (Salamanca).
• Jamón de Extremadura: P.D.O. protecting the ham from the Iberian pig from the Extremadura regions.
• Jamón de Los Pedroches: P.D.O. protecting the ham from the Iberian pig from the Los Pedroches region (Córdoba).

I.G.P. WHITE PIG

• Jamón de Teruel: P.D.O. from the province of Teruel, known for its taste and quality.
• Jamón de Trevélez: Produced in the Alpujarra region (Granada).
• Jamón de Serón: Produced in the Almanzora region (Almería).

It is evident that the world of ham is extremely vast and encompasses a variety of qualities. To make accurate comparisons, it is important to know all specifications in detail. However, it should be noted that despite these comparisons, ham remains a natural and aged product; unlike the production of industrial products, no two pieces are ever identical.

The absence of a P.D.O. or P.G.I. does not mean that the ham is of poor quality. There are ham producers who, for various reasons, are not certified but produce high-quality products. As an example, one can mention JOSELITO - The best ham in the world, which is not subject to any regulatory authority but is recognized worldwide for its quality.