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Jamon Iberico | Pre Sliced 200g | Spanish Iberian Ham

Pre Sliced 200g Iberian Ham, from Extremadura. Vacuum sealed packaging.

Extremadura, in southwestern Spain, is the region with the largest expanse of open range in Europe, the habitat where Iberian pigs are at their best. Its holm oaks, cork oaks and pastures provide a diet for many of the Iberian pigs that are slaughtered and cured in other parts of the country, such as Salamanca or Huelva, where this type of woodland is less common.

Characteristics of Dehesa de Extremadura Designation of Origin hams and shoulders:

Outer aspect: A slender hind leg with a long, thin shank and black hoof. The outer side shows the typical V shape known as the Serrano cut, and is covered with a thick layer of glossy fat. The inner side shows traces of white or bluish-grey fungal growth, an unmistakable feature of slow ageing in the cellar.
Weight: Not less than 4.5 kg for hams or 3.5 kg for shoulder cuts.
Colouring: Bright. Between rosy and purplish-red.
Consistency: Smooth and tender. Glossy white streaks of marbling fat throughout the lean meat.
Flavour: Very slightly salty. Full-bodied, intense aroma, highly nuanced. Subtle, delicate flavour.

The deep red colour that appears on cutting is typical of free-range animals of advanced age (18 months). The marbling fat causes the glossy white streaks that characterise Iberian pork products and makes them juicy and tender. The lustre is due to the low melting point of the marbling fat typical of acorn-fed pigs, and the intense, persistent aroma and flavour come from long ageing. Dehesa de Extremadura ham is also known for its low salt content, resulting from optimum climate conditions that make the salting period shorter than in other parts of Spain.

The Iberian pig is thought to have been introduced by the Phoenicians, who then interbred them with native wild boars – so their colour is generally on the darker side of grey. In Spanish this pig is called Pata Negra (black hoof). You can find these beasts grazing in the Extremadura Dehesa, rummaging around for fallen acorns from the great Holm Oaks, Gall Oaks and Cork Oak trees. It is from this diet and the pigs being allowed to roam free in the forests that gives the meat its rich, enhanced flavour, and the streaks of fat stored between its muscle fibres that makes this ham a cut above the rest.

The three main types of Jamón Ibérico are in accordance with the pigs’ diet;

Jamón Ibérico de Bellota (acorn): The finest of all hams. Free range pigs that roam the oak forests. The meat is cured for at least 36 months.
Jamón de Recebo: The pigs are pastured and fed a mixed diet of acorns and grain. The meat is cured for at least 24 months.
Jamón Ibérico de Cebo: The pigs are fed on grain and the meat is cured for up to 24 months.

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