CURED IBERICO HAM FROM ACORN-FED PIGS
This is the very best Cured Iberico Ham from acorn-fed pigs, selected from the best curing house in Spain, sliced by hand by the best cured ham cutters in the world and vacuum packed
The cured Iberico ham is a unique and magical product, one of the most representative treasures of the Spanish “pantry”. It comes from the Iberian pig and its meat, rich in fatty acids, is cardio-healthy, red, tender and above all, highly appreciated by the best palates. The cured Real Jamón ham is selected by Florencio Sanchidrián, who is considered the best ham cutter in the world and recognized as a worldwide ambassador of our most emblematic product. The ham is sliced by hand, envelope by envelope, and by expert cutters from Florencio Sanchidrián’s school.
It is necessary to forget the Jabugo or “pata negra” (black foot) references. What is important is the breed of the pig, which should be Iberian. In addition, it should feed basically on acorns and the food it finds in the open range. Furthermore, in order to obtain an exceptional acorn-fed cured Iberico ham, it is necessary for the pig to be moved around in the fields and exercise as much as possible.
It is a unique product, which can still be found at a sufficiently reasonable price.
- The ham must be cut by hand by a specialist. A bad cut can affect the quality of the ham.
- If it is going to be cut by hand, it would be a good idea to keep the piece of ham for a few days at a temperature of 24 degrees, so that it “sweats”.
- The vacuum packed ham should be kept in a cold place.
- Take it out of the refrigerator 20 minutes before serving or place the envelop for a few minutes in hot water so that the ham can be at room temperature; in this way, it will give off the fat and will taste as if it has been freshly cut.
- The Cured Iberico Ham must be served at a temperature of between 22 and 24 degrees and never cold.
- Furthermore, it should be served on a sufficiently large platter, so that the slices of ham are not placed on top of one another.
- When the cured ham is served, it would be a good idea to explain that it is one of the most unique and outstanding dishes in the world. In truth, a little bit of knowledge about what the Cured Iberico Ham represents is fundamental.
- If it is of maximum quality, like the Real Ham, it should be eaten alone.
- On the other hand, you can prepare some magnificent sauces with the small chunks of Iberico Ham.
Initially, the choice beverage is usually the dry Fino sherry from Jerez, served at a temperature of 14 or 15 degrees, but never too cold.
The ham requires a savoury drink and the Fino sherry is just that. And also a dry beverage and the Fino is also that.
Secondly, an aged red Crianza wine is often chosen, but without too much oak.
However, in some cases, given the age or the quality of the ham, it can combine very well with a Red Reserve wine like the Amaren 2004.
Obviously it will also go very well with the Manzanilla sherry of Sanlúcar, even though as it is slightly salty, it is not as appropriate as the Fino.
By the Equipo Team, headed by María Isabel Mijares. Secretary of the International Union of Oenologists. Vice President of the Spanish Association of Sommeliers. Founder of the Laboratory of Sensorial Analysis.
The cured Iberico pork contains monounsaturated fatty acids and oleic acid which protects against cardio-vascular diseases. It is also a very complete source of vitamins. Therefore, it is very healthy.
The great Spanish nutritionist Francisco Grande Covián once said that pork is like an olive with legs. That is, the fat of the acorn is very similar to the olive and so, the Iberian pork raised on acorns is very similar to the fat of the olive oil.
Naturally, if this statement is applicable to all of the Iberian pork, it is also true for its most exquisite and unique product, the cured Iberico ham.
When the Ham comes from a pure Iberian pig, fed mostly with acorns and raised on the open range, and from a pig that has had its exercise, the fat of that Ham becomes even healthier and more highly recommended.
By Emma Ruiz Moreno, José Manuel Ávila Torres, Teresa Valero Gaspar, Susana del Pozo de la Calle and Gregorio Varela Moreiras. Spanish Nutrition Foundation.
