Jamón or Spanish ham is a gourmet product, renowned for its unique flavour and texture both in Spain and around the world
There are several types of cured ham in Spain, ranging in price from very economical to very luxurious. Jamón ibérico, Iberico ham, also called pata negra, is a type of cured ham produced mostly in Spain, it is at least 75% black Iberian pig, also called the cerdo negro (black
pig). Only ham from the Iberian pig is allowed to be called Jamón Ibérico, its taste is more refined than an ordinary Jamón Serrano. It is unlike the smoked and salty British hams, which have to be soaked and cooked and it is even significantly different from Italian prosciutto, which is cured for a few months with a coating of lard. The Spanish jamón serrano has distinctly more flavor, and significantly less salt than country ham and less fat than prosciutto. The bests hams are the "Ibérico de Bellota"
The Iberian pig is a semi-wild animal adapted life in a forest wilderness, populated by oak trees, naturally foraging on acorns. With a philosophy of slow food, traditional producers of Iberico ham animal advocate a semi organic, free range product. Jamón Ibérico de Bellota
Iberian ham is from pigs that have been fed exclusively with acorns and herbs. This is the most refined ham available! Difference in quality depends on the time of curing and the "know-how" of its producer. Jamón Iberico de Cebo
This ham is from the Iberian pig, fed with acorns and authorized compound feed during the last months of feeding. This ham is a good compromise for those who don’t want to spend too much money on a ham but still want to experience its excellent taste. Jamón Serrano
This is just the "ordinary cured ham" from white pigs, fed with a mixed diet of authorized commercial compound feed. The words Serrano, Curado, Reserva and Extra are just marketing terms and don’t tell us anything about the time of curing. Quality can differ strongly between different brands and is not easy to recognize. Price is usually a good indication. Paleta
While ham is the hind leg of the pig, paleta or paletilla is the front leg. Nevertheless, a paleta can have an excellent taste and undergoes the same processes of ham-making. The difference is that a paletilla is smaller and has a little more fat. Therefore it’s cheaper. If you can’t afford a Jamón Iberico de Bellota, ask for a Paleta Iberica de Bellota! Embutido
As well as the famous chorizo, Spain also produces many other varieties of pork embutidos, such as lomo iberico or salchichón de bellota, cured and air-dried in a similar way. Lomo is a lean, cured meat to slice, made from the loin of the pig, which is marinated and then air-dried. Salchichón is another cured sausage without the pimentón seasoning of chorizo, but flavoured with black peppercorns instead.
