Iberian ham

Choosing where to buy Iberian ham is very important, because the difference between getting it right or not is the pleasure we get from eating it. In many Spanish families it is an essential food and, therefore, we want to ensure that you have the best experience with us.

Buy Iberian ham Online

We are passionate about iberian ham and, therefore, our business is focused on it. We make sure that it is of the best quality from the Iberian Peninsula , valuing it, choosing it and guaranteeing that its curing and maturation leave it at just the right point. We take care of each piece that we receive until it reaches you and, if we are not completely convinced by its quality, we return it and get another one. We want our hams to be excellent.

We know that ham is an important part of Spanish homes and, for this reason, we want buying iberian ham to be the best experience . After all, it is a food that we associate with pleasure and this should be present both in its purchase and in its consumption.

Types of Iberian ham

You may be wondering why a ham is Iberian and what types of ham exist. The first question is very easy to answer, since an iberian ham is one that comes from parents of the Iberian breed . If it is crossbred, it will no longer be pure and a percentage of its purity will have to be added.

When you go to the store, distinguishing it is as easy as looking at the hoof , since it has a very characteristic black color. In addition, it has a unique appearance and very recognizable nuances. But, of course, there is not just one type and when buying iberian ham it is very useful to know what types there are.

This is something that can be seen on the seal or plastic label that is around the rod. There we can see the type of food and the breed of the animal. This is made from the ASICI guidelines, so it must comply with certain standards.

How do you read Iberian ham labels?

To read labels, it's as easy as looking at the colors. These will give you all the information you need to know where the pig comes from. Not only what its diet is, of course, but also whether it is pure or not.

If the label is black , it means that you are buying a 100% pure iberian ham , which has been fed with acorns and herbs in the pasture. These are slaughtered at the end of the montanera , which is a period that occurs from October to March, and is called Ham de Bellota 100% Ibérico.

If the seal is red , it has between 50% and 75% Iberian purity , although it has also been fed with acorns and grass in the pasture. The moment in which it is slaughtered is the same as the other, in the Montanera and it is called Ham de Bellota Ibérico.

If the label is green , it does not indicate the purity of the breed, as it can be 100%, 75% or 50%, but rather that it has been fed on a farm with feed and grass in the designated outdoor area . They are not animals that live completely free, but they have an area of the outdoor enclosure with dimensions that are marked by a standard. These are called Ham de Cebo de Campo Ibérico.

Finally, if the seal is white , it does not really indicate purity, because it can be 100%, 75% or 50%. What they want to tell us with this label is that the farm has given it concentrated feed and, for that reason, it is called Ham de Cebo Ibérico.

How to choose an iberian ham ?

Once you have considered the meanings of the different labels, it is important to look at other features. For this reason, we are going to give you the keys to knowing how to choose it:

The hoof of the leg must be black.
You need to pay attention to the leg and ankle. The narrower the top, the better, because it will be cleaner.
The leg must weigh between 7.5 and 9 kg.
The more curing it has , the deeper flavor it will have that will satisfy the palate.

What is the difference between Serrano ham and iberian ham ?

When we think of both hams, we tend to think that they are similar. But quite the opposite. Perhaps, at first glance, it may not seem so; but as soon as you try it, you notice the difference. But why are they not similar?

• They come from different pigs. Serrano ham comes from white pigs and is found in many countries, while Iberian ham comes from the Iberian breed, which is only found in the Iberian Peninsula.
• The price is not similar either. In fact, Iberian ham is more expensive than Serrano ham.
• They also differ in their diet, and this can be seen in their taste. The Iberian pig eats feed with a lot of oleic acid, but the Serrano pig does not.
• Serrano ham is made in artificial drying rooms , while Iberian ham is made in natural drying rooms in a very traditional way.
• The colour is also different. The Iberian ham is a very deep wine colour, while the Serrano ham is a pale red, almost pink.
• They also differ in their hooves. The Serrano hooves are white and the Iberian hooves are black.
• They are not raised in similar places either. The Iberian pig lives in the countryside and the white pig in warehouses.
• Serrano ham undergoes a process that lasts about 12 to 15 months, while Iberian ham takes at least 24 months.

How do you cut an iberian ham ?

Buying iberian ham involves, among other things, knowing how to cut it in order to enjoy it. You probably don't know how to do it, so we're going to help you make your experience complete.

The first thing you need to do is remove the cover and greaseproof paper that it comes in. If you're not going to eat it for a long time, hang it in a cool, dry place. If you're going to eat it right away, it's best to keep it at a temperature of at least 21°C. This will melt the fats and make it even tastier.

You need a cutting stand , a long and flexible ham knife for slicing, one with serrated teeth for cutting the bone, one with pointed teeth for precise cuts and a sharpening steel for sharpening the knives.

Before cutting it, you should leave it at room temperature for about two weeks. If you are going to consume it immediately, start with the maul and place the hoof upwards. On the other hand, if you are going to eat it more slowly, you should start with the rump and place the hoof downwards. We are going to teach you how to cut it with the hoof upwards.

Make a cut with the serrated knife close to the shank and remove the rind in the opposite direction to your hand to avoid accidents. Then, remove the layers of fat that have a very intense yellow color. Keep the first layers, which are thin and white, to protect the ham .

Start cutting along the back of the meat, making slices until you reach the bone. The goal is to get thin, small slices, not too long, with some fat and lean. When you reach the bone, turn it over and continue cutting.

How to open an iberian ham , with the hoof facing up or down?

As mentioned before, one of the reasons for turning the hoof up or down is how long it will take to consume. But let's expand on this so you can understand why you should do it one way or another.

If you want to eat it quickly , it is best to place the hoof upwards. This will allow you to cut it precisely and you can also easily turn it over to continue cutting. But why? The cut area here will be fresher and juicier.

On the other hand, if you prefer to eat it slowly over time , it is best to put it upside down. Why? The curing has taken a greater toll on this area and it is drier than the rest, so if you start eating from this part, the other part will continue to go through the curing process.

Although in the end it can also come down to taste and how you prefer it, dry or tender. iberian ham is a delicacy, but each person decides how they prefer to enjoy it.