Frequently Asked Questions

Is “pata negra” (black hoof) the same thing as an Iberian Ham?  Which is better?

“Pata negra” (black hoof) refers to the colour of the hoof of the pig, but not all Ibérico pigs have a black hoof nor is the black hoof exclusive to this breed. The high quality is due mainly to the breed of pig and the feed it receives, thus allowing an acorn-fed Iberian pig to become the best Ham available if the drying and curing processes are correct.

What is the difference between a serrano ham and an Iberian Ham?

A serrano ham comes from a pig that is not of the Ibérico breed, and it’s quality and health benefits are very inferior to that of the Iberian Ham, which is that which comes from an Iberian pig. An Iberian Ham is of the highest quality.

What is the difference between the hams from Guijuelo and Iberian Ham?

Hams from Guijuelo are those that have been produced under the P.D.O. of Guijuelo (Salamanca). This P.D.O. has been making hams since time immemorial. It’s reputation is such that many believe that the hams come from pigs of a special breed, but that is not the case. The best hams from this region come from the breed of Ibérico pigs. Definitively: the best ham from Guijuelo is in fact, an Iberian Ham.

What are those white specks that appear in the ham?

They are crystalizations that come mainly from the aminoacid Tyrosine and they appear during the break-down of the proteins. They have no adverse affects at all. In fact, it is the exact opposite: they denote optimum maturation of the meat.

How much of a ham is bone?

Between 30% (leg) and 40% (shoulder) of the weight of a ham is bone. In pieces, the bones can be used in broths and stews.

How should a ham/shoulder be stored??

Once sliced open, or just before slicing it open, the ham should be at room temperature in a cool, dry place. The area cut open should be kept covered by skin and fat from the ham to keep it from drying it out and losing its aroma and flavour.

If a ham is kept longer in the curing cellar does that make it better?

The optimum amount of time in the cellar depends on the weight of the piece and the type of feed the animal received. We could say that the minimum amount of dry-curing time for acorn-fed and mixed-feed Iberian Ham is 30 and 24 months, respectively. Minimum dry-curing time for acorn-fed and mixed-feed Ibérico Shoulder 20 and 16 months, respectively.

Do the pigs only eat acorns?

That depends on whether the pig will ultimately be sold as acorn-fed; acorn, pasture and compound-fed; or compound-fed Ibérico pigs. All pigs are fed compound-feed until they reach the weight of 80 kilograms. It is between the weights of 80 and 160 kilograms that the pig's food is differentiated, depending on the desired end-quality of the meat. For acorn-fed quality meat (bellota), the pig receives only acorns and is pasture-fed.  For mixed-feed quality meat (recebo), the pig is fed on acorn, pasture and compound feed. For compound-fed pigs (cebo), the pig is fed only on compound-feed.

How can one tell that a ham is acorn-fed quality (bellota)?

From the outside, it is hard to tell if a pig has been acorn-and pasture-fed only or if its feed has been supplemented with compound-feed. The safest way to tell is to check the tag attached that certifies the quality of the meat as P.D.O. The haunch or bone must be slender, with respect to the rest of the animal, and the finer and thinner it is, the more pure-bred it is. The layer of fat between the skin and the muscle must be ample. When cut, the slices must have pronounced marbling, especially in the “maza”, or upper shank.  When pressed lightly, the indention left by your fingers should rapidly return to its natural state. Along with the ink-stamped date of the week and year of the slaughter, there should also be indicated approximately a 30-month dry-curing time-period, depending on the weight of the ham. For example: MAPA 05-09, Ministerio de Agricultura, Pesca y Alimentación, el sacrificio se ha hecho la semana 5ª del año 2009 (MAPA 05-09, Ministry of Agriculture, Fisheries, and Food, animal slaughtered in the 5th week of the year 2009).

Which is better: the ham/leg (jamón) or the shoulder (paleta)?

The quality is the same, but the shoulder is generally more flavourful. On the other hand, the  ham tends to have a smoother texture and bouquet, while also being easier to slice due to its size.