5 Mouth-Watering Jamón Ibérico Recipes You Need to Try (2024)

FAQs

What is the best Jamón Ibérico? ›

Jamon Iberico de Bellota is the highest grade of Jamon Iberico available today and is generally considered to be of the finest quality compared to other types of Jamon Iberico such as Jamon Serrano, Jamon Iberico de Recebo, and Jamon Iberico de Cebo.

It is against US law to import jamón ibérico - the hind leg of an Iberian pig, hoof attached, swaddled in fat, covered in a thin green layer of protective mould, occasionally sprouting wiry black pig hair - because Spain does not have a single slaughterhouse that conforms to the regulations of the US Department of ...

Good sliced bread is a must! A thin slice of Jamón Ibérico on a slice of bread (toasted or not) is really all you need. Many jamón lovers like to rub the slice of toasted bread with tomato and garlic and add a bit of olive oil.

Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Portuguese: presunto ibérico, Portuguese: [pɾɨˈzũtu iˈβɛɾiku]; lit. 'Iberian ham'), is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal.

The Price of Slow-Growth Animals

Ibérico pigs are slow-growth animals. Because they're not fed hormones or fattened up on industrial corn, it takes them longer to achieve ideal slaughter weight. In most cases, it takes Iberian pigs double the time that it takes industrial pigs to grow.

Many people say that ham is fattening because of its fat, but Iberian ham has monounsaturated fat. Therefore, it increases good cholesterol levels and decreases bad cholesterol. Ham barely provides 250 kilocalories per 100 grams, so there is no reason to eliminate it from our diet.

Luckily, Iberico is quite healthy for you! Acorn-fed Iberico pigs are left to walk and graze, developing natural muscle along with fat. The uniqueness of Iberico lies within those layers of fat: a fat that's healthy, full of oleic acid, which is known for lowering bad cholesterol and increases the good kind.

The main reason for this unfortunate habit is a fear of a certain parasite called trichinosis that can be found on wild game meat or pork if not properly raised and processed. But we're here to tell you that there's nothing to fear, especially when it comes to high-quality Ibérico.

More often than not, the pieces of Jamon present a layer of mold that makes us suspect that it may be in poor condition and that we have to throw it away.

If the meat has been left exposed to the air for some time, discard the first slice of the exposed area, as it will be dry and tough. On the other hand, your boneless jamón needs to be stored in the refrigerator, wrapped in plastic wrap or butcher paper.

Can you buy Jamón Ibérico in the US? ›

Sliced Jamón Ibérico is a simple and noncommittal way to snack on this cured delicacy stateside. Since its introduction to the U.S. market in 2007, only a few brands have been able to withstand the impossible FDA regulations coupled with already rigid quality standards of sliced Ibérico ham in Spain.

Apart from the fat infiltrated in the muscle, Iberian cebo or cebo de campo hams have a good layer of fat surrounding the piece, and beyond discarding it, you should make use of it, as you are paying the same price as the meat and it is also a fat with a high quality nutritional contribution.

The American product closest to jamón ibérico is country ham.

The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon.

Jamón Ibérico de Bellota 100% (Black)

This is the highest and most expensive grade of Iberico ham as it is made from 100% pure-bred Iberian pigs which roam freely within oak forests (called Dehesas), eating a natural diet consisting mainly of acorns.

There are four grades of jamon iberico – Black label 100% Iberico de bellotta is the top grade made from only 100% black pigs that have free ranged in a dehesa forest and eaten only acorns during the last months of their two year life.

Joselito | Declared the best ham in the world | Iberian acorn-fed ham. SINCE 1868 With more than 150 years of experience, Joselito holds the secrets of an ancestral tradition.

Jamon Iberico Bellota is the way acorns are said in Spanish and “Jamon puro de bellota” is the best ham you can find. Bellota ham must be from Black Iberian pigs 100% pure Iberian breed having been feed only with acorns or in pasture areas during the final 3 or 4 months of mast-feeding.