Ibérico Ham - Taste The Difference!

Bellota simply means acorn in Spanish. To be labelled ‘jamón de bellota Ibérico’, the pig from which the meat derives must have ranged freely in the oak woods of the dehesa of south west Spain and eaten nothing but acorns and wild grasses for the last 10-12 weeks of its life, although many of the animals will have been raised outdoors throughout their lives. Pigs used to make jamón de bellota ibérico will be at least 14 months old before they are slaughtered. The hams can then spend up to 5 years curing. This means it may be more than 6 years from birth to finished ham.  That, plus the labour intensive production methods and the limited supply of acorns, explains why Iberico de bellota products have such a hefty price tag. 

Iberico pigs are an integral element of the environment of the Dehesa. This huge area of gently rolling, wooded country, growing, almost exclusively, varieties of oak trees, has been managed by man for thousands of years. Throughout this time a vital balance has been struck in the use of the region’s resources; crop growing, tree management and animal rearing. The resulting eco-system is now one of the most important in Europe, home to enormous bio-diversity and some of the continent’s most endangered species. 

Jamón de bellota ibérico (acorn fed ibérico ham), not only tastes delicious, but is the source of many health enhancing vitamins and minerals. The fat of acorn fed ibérico pigs contains over 55% oleic acid, which is also present in olive oil. This stimulates the production of High Density Lipoproteins (good cholesterol), and reduces Low Density Lipoproteins, so helping to prevent heart disease.  It is also rich in B vitamins (including riboflavin, thiamine and folic acid), as well as the powerfully antioxidant vitamin E.

It contains minerals crucial for physical development such as iron, zinc, magnesium and selenium, important for healthy bone growth, the functioning of the thyroid and in speeding up healing after injury, amongst other benefits.  Acorn fed ibérico ham contains 50% more protein than fresh meat, and only 300-350 kcal for a 100g serving, making it, in moderation, an enjoyable and healthy part of a diet.

Of course being good for us and good for the environment is all very well but those factors alone are not going to find Iberico products a place in the counters of Provender Brown!  What matters most to us is that these products also taste amazing.  Great ‘jamón de bellota Ibérico’ has an exceptional and distinctive taste. It is floral, juicy, earthy, savoury and nutty, with rich, well-marbled fat that melts in the mouth. It has the same incredible intensity of flavour of a great cheese or wine.  In the words of Simon Majumdar in The Guardian, it is “arguably the greatest item of food in the world.” Now that, on the other hand, will win it a place!

The ideal pairing for an acorn-fed ham is a glass of chilled Fino sherry, a vintage champagne or a medium bodied red wine.  Our Wine of the Month, Pieropan 'Ruberpan' Valpolicella Superiore would be perfect.

Of course, the hams themselves are only the hind legs of the pigs; all the other cuts are also used to make a variety of products.  Salchichon (salami), chorizo, lomo (cured pork loin), sobrasada (spreadable chorizo) and fresh pork meat can all be found in both Iberico and non-Iberico forms.  If “Iberico” doesn’t appear in the name then it’s safe to assume it will be made from white-skinned pigs.

With thanks and acknowledgement to Dr. Emilio Grande Covián, Founder of the Spanish Nutrition Society