Advertorial by Interprofessional Association of the Iberian Pig (ASICI)

Why Ibérico ham is the king of cured meats

Made with nothing more than quality pork and salt, Ibérico ham is an example of how centuries of tradition, skill, patience and harnessing the local climate can create something truly world-class. Learn how it’s made, why it’s so special and gain a true appreciation of artisanal food production at its absolute finest.

 

Why Ibérico ham is the king of cured meats

The charcuterie of France, the salumi of Italy, the kielbasa of Poland; curing meat with salt to preserve it is a technique you can find throughout Europe (and beyond – see China’s wind-cured meats). But king among all the cured meats found across the world has to be Ibérico ham.

Made to exacting standards in the Iberian Peninsula, Ibérico ham is one of those foods that turns any occasion (be it a party, celebratory meal or just a quick Tuesday night dinner) into something special. It’s the result of hundreds of years of innovation and refinement, culminating in a product which is a pure representation of the area it comes from. No wonder the UK is importing more of it than ever before. Here’s what makes it so special…

The pigs

As with any artisanal product, it all starts with the quality of the raw ingredients – and only the most special pigs are selected to become Ibérico ham. The Iberian breed is native to the area where the ham is produced, famed for its meat which offers deep red colouring and wonderful marbling of fat. The pigs are reared to the highest welfare standards, often roaming far and wide among oak forests.

This wild roaming, during the fattening phase of the animal, has advantages beyond happy pigs. The relationship between the animals and the local landscape is mutually beneficial, with increased biodiversity, support for local rural economies, sustainable use of natural resources and land regeneration all stemming from the way the pigs are reared.

This roaming is also responsible for the flavour found in the finest acorn-fed Ibérico hams. By being left to graze in the wild, Iberian pigs eat a large number of acorns, along with a host of diverse plants, herbs and flowers. All of these contribute to the complex, deep flavours of the meat which only get more intense as the curing and maturing of the ham takes place.

The process

An Ibérico ham is something that can’t be rushed. It’s not unusual for it to take over five years until it’s ready to eat. It’s a true skill to be able to make it using knowledge that’s passed down from generation to generation. There are six key steps in turning the leg of an Iberian pig into an Ibérico ham:

  1. Shaping – excess fat is trimmed off and the leg is given its characteristic shape.
  2. Salting – the leg is weighed and covered with a specific amount of salt, then left to cure and draw out the correct amount of moisture to allow it to be aged.
  3. Washing – the excess salt is washed off the leg, ready for the ham to begin the maturation process.
  4. Settling – the leg begins its journey through a series of rooms or chambers, which gradually increase in temperature and decrease in humidity. This allows the salt still remaining in the meat to distribute itself more evenly, a process which can take up to three months.
  5. Maturing – the ham is left to age and develop in sheds or cellars with temperature and humidity levels tightly controlled. This is where the real waiting game begins, with most hams taking 2-3 years until they’re ready.
  6. Tasting – a master ham-maker has the ability to tell when a ham is ready simply by touching it. Once the ham is deemed ready, it’s taken out of the drying shed or cellar and is finally ready for sale.

 

This entire process, from start to finish, is tightly controlled and regulated to ensure any ham featuring the Ibérico name lives up to its reputation. Some hams are protected by a Protected Designation of Origin (PDO) but even those that aren’t must still adhere to the highest standards to gain the Quality Standard mark and be allowed to be called “Ibérico”.

Every ham is marked with a seal, which allows for full traceability and confirms its authenticity. There’s even an app available called “Ibérico” (from the Apple App Store and Google Play) which, when you scan the barcode on the seal, tells you everything about the pig (its exact breed percentage, how it was raised, where it comes from) and the ham’s production (including the ‘vintage’ – the month and year it began). These measures ensure Ibérico ham continues its reign as the best cured meat in the world.

The product

Of course, the result of centuries of tradition and stringent production rules needs to be something special. Ibérico ham doesn’t disappoint – it engages multiple senses, from the striking white veins of marbled fat that run through the intense red meat to the soft, almost juicy texture that begins to melt as soon as it hits your tongue. And then there is the taste!

Sweet, salty, nutty and packed with umami – the flavour is hard to put into words, but anyone who has tried it will know how special it is. The ham is generally served on its own, expertly sliced into thin pieces (no more than 3mm thick) to offer the best texture and flavour possible. This slicing is a skill in itself, with special ham holders and knives required to do the job justice. Thankfully, these days Ibérico ham can be bought pre-sliced, ensuring it’s been done by a professional (and negating the need to buy an entire leg!).

 

How to serve it

At home, there are a few things you can do to really bring out the flavour and texture of Ibérico ham. Take it out of the fridge at least 2 hours before you plan to serve it. The best temperature to serve the ham is 24°C, so in the UK it’s advised to submerge the (unopened!) pack in warm water for a few minutes. You then want to open the pack half an hour before eating, to allow it to air and come to life. You’ll know it’s ready when the fat looks slightly translucent. The all you have to do is eat it.

 

Hopefully you now have a full appreciation for just how special Ibérico ham is. From the free-roaming pigs happily snaffling acorns to the skilled artisans, the centuries of tradition and years of curing, it really is the pinnacle of cured meats.

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