Iberian ham
Iberian ham (Jamón Iberico [ xaˈmon iˈβeɾiko ], correct Ibérico ham, because this is not a designation of origin such as Danish ham, but a breed) is made from the Ibérico pig (or from crosses with max . 25% of the Duroc-Jersey breed ). Outwardly, the Iberian pig differs from the normal domestic pig because of its mostly darker skin color. It is therefore also known as the black pig . The air-dried ham obtained from common domestic pigs in Spain is called Jamón serrano or Serrano ham . Because Iberian pigs often have black claws , the ham was also called Jamón de pata negra (“ black claw ham ”). Since not all Ibérico pigs are black (or have black claws), other Spanish breeds such as B. the "porc negre" on Mallorca, however, this term is no longer permitted in Spanish trade.
The production includes a lot of quality controls, starting with the rearing of the pig up to the final processing of the raw product in order to guarantee the highest quality.
Manufacturing
After slaughtering , the whole leg is cut with the pork leg and the claw. The rind above the claw is dressed in a V shape and part of the existing layer of fat is removed. After a short drying time, the ham is rubbed all around with salt and the process is repeated several times. The ham then matures in cool cellars for many months and develops its spicy taste during this time. Depending on the grade, the maturation and drying time is between 12 and 38 months. Due to the rearing method, the meat is not only a little darker and spicier in taste than comparable products, but also much fatter.
sorts
The Jamón Ibérico is an air-dried ham. It is comparable to air-dried ham from other regions, such as the Italian ham from Parma and San Daniele, the Bayonner ham from the French part of the Basque Country and the French Aoste ham from the Savoy Alps region.
The Jamón Ibérico fetches high prices and is known as the best ham in the world.
"Acorn ham" ( Jamón Ibérico de Bellota or "Bellota ham"), which comes from pigs that have undergone traditional acorn-feeding , is particularly valued as a top product .
The quality levels Bellota , cebo de campo and cebo exist :
- Jamón Ibérico de Bellota (also Montanera ): ham from pigs that come from at least 75% of the Iberian breed and have gained at least 40% of their live weight free-roaming and only through fruits of the holm oak ( bellota means " acorn ") and herbs.
- Jamón Ibérico cebo de campo : Ham from Iberian pigs (at least 75% as above) that have been fed with acorns and this fattening owes at least 30% of their weight gain, but in the final fattening ( cebo de campo ) mainly received grain feed .
- Jamón Ibérico de cebo (also de Cebo ): Ham from Iberian pigs (at least 75% as above) that were fattened with grain ( pienso means “grain feed ” , cebo “fattening” and de campo simply means “from the country”).
Protected designations of origin
The European Union has granted the following protected designations of origin:
- Jamón Ibérico DO Jamón de Huelva : from the Sierra de Huelva. The zone of the Denominación de Origen Jamón de Huelva includes u. a. the villages of Aracena, Cumbres Mayores, Cortegana, Jabugo.
- Jamón Ibérico DO Los Pedroches : In the north of the province of Córdoba, about 30 parishes around Pedroche.
- Jamón Ibérico DO Jamón de Guijuelo : This area covers 77 municipalities, including Guijuelo, located south of Salamanca.
- Jamón Ibérico DO Dehesa de Extremadura : from the grazed oak groves (hat forests) of Extremadura near Cáceres y Badajoz.
- Jamón Ibérico DOP Barrancos : Located around the municipality of Barrancos in Portugal, on the border with Spain.
Companies and trade names
In addition to these legally protected designations of origin, other terms have spread in the trade:
- Jamón de Pata Negra : as a synonym for Jamón Ibérico (nowadays no longer allowed in Spanish trade)
- Jamón de Jabugo : Jabugo, known for its ham-making tradition, is located in the province of Huelva and is part of the DO Jamón de Huelva.
Jamón 5Y. and Jamón 7 Bellotas “jamon Hernandez Jimenez” are own brands of a manufacturer.
Jamón Ibérico is not identical to the Spanish Serrano ham, which is not quite as high-quality and usually comes from normal, fair-skinned domestic pigs .
Manipulations
Unclearly defined quality categories, the legalization of the name "Ibérico" for crossings, especially with pigs of the Duroc breed, as well as illegal manipulations during rearing (e.g. through the chemical imitation of the fatty acids characteristic of the acorn ) led to a controversy in the Spanish in 2016 Media and parliamentary inquiries conducted. A documentation of the 2nd program of the Spanish television came to the conclusion that the reputation of the branch was damaged. It has been documented that more than 80 percent of the hams sold under the label "Ibérico" come from factory farming.
Web links
Individual evidence
- ↑ Archive link ( Memento of the original from October 29, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ^ Merten Worthmann: Pigs with taste. It's matured well and it's very expensive. But the Jamón Ibérico is also considered the best air-dried ham in the world outside of Spain, Die Zeit No. 23/2003 [1] . Retrieved February 20, 2011.
- ↑ Thomas Urban , Mess with Ibérico , sz.de , May 21, 2017.
