Preparation of Iberian ham: origin and process
Iberian ham is a special meat , obtained through a careful process applied to the hind legs of the Iberian pig. In fact, Iberian ham can only be called that if it comes from the Iberian pig, a breed of pig specially bred to make the most of the environment in which it feeds and grows. In this post we will tell you about the production of Iberian ham.
/wp:paragraph wp:paragraphDid you know that Iberian ham is considered umami ? It is that prized fifth flavour so coveted in Japanese cuisine. Below we will tell you everything about the process of making Iberian ham , as well as some other aspects that help you better understand the excellence of its nature.
/wp:paragraph wp:headingWhy is the Iberian pig better than many other breeds for obtaining the best ham?
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To begin with, the Iberian pig has a great potential to accumulate fat under the skin and to infiltrate it into the muscles. Hence the classic white vein that distinguishes this type of ham. Generally, these are black animals and, for this reason, you can hear about the nobility of the pata negra ham. However, a white-leg Iberian ham can be just as good as the black one, because its quality does not depend on its colour.
/wp:paragraph wp:paragraphIberian pigs are raised in freedom , so that they can move and develop their muscles better. In addition, their diet is of a higher quality. The process of obtaining Iberian ham begins long before the specific treatment of its hind legs, as you can imagine. We know that you will be interested in knowing it and, for that reason, we are going to give you more details.
/wp:paragraph wp:heading {"level":3}Reproduction: the first step to obtaining high-value animals
/wp:heading wp:paragraphGenerally, the breeding process of the Iberian pig takes place during the month of March , so that births occur in July. Normally, gestation lasts 114 days, that is, 3 months, 3 weeks and 3 days. To obtain Iberian piglets, certain conditions must be observed:
/wp:paragraph wp:list- The mother must always be pure Iberian, but the father could be of the Duroc breed or a cross between Duroc and pure Iberian.
- The young weigh between 700 and 1,000 grams at birth.
- The litter usually consists of 8 pups, of which 6 are kept and will have a lactation period of 30 days.
- From 30 days to the third month they are fed with protein-rich feed and then begin to adapt to the environment where they will grow. At this time they weigh about 23 kg.
- From then on, their diet is changed to a feed with less protein.
Breeding: period where your diet varies
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Ideally, the pig should reach the montanera campaign with a weight of between 100 and 115 kg, and reach 160 to 175 kg in mid-January , when the slaughter usually takes place. The montanera campaign takes place from October to February, a time when the acorns fall from the holm oaks, gall oaks and cork oaks, which are very rich in starch, carbohydrates and sugars. Therefore, they promote the fattening of the animals and the classic marbling of the ham. Did you know that an Iberian pig can consume up to 1 tonne of acorns in the montanera campaign? This diet and the movement of the pigs raised in freedom causes that expected infiltration of fat, characteristic of the highest quality hams.
/wp:paragraph wp:heading {"level":3}Classification of the Iberian pig
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During breeding, the pigs are classified as Iberian or pure Iberian . This process is controlled by technicians from the corresponding Denominations of Origin, who carry out periodic inspections throughout the process. It is possible to distinguish:
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Iberian acorn-fed pig
The Iberian Quality Standard establishes that in the final phase of its fattening or montanera, the Iberian pig must have gained at least 46 kilos by feeding on grass and acorns.
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Iberian pig fed on free range
It should gain about 23 kg during the montanera phase in the field.
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Iberian pig fed on fattening
The only requirement for this type of Iberian pig is that the food must be located about 100 metres away from the drinking water.
Process of making Iberian ham after fattening
/wp:heading wp:paragraphThe laborious and careful process of making delicious Iberian ham consists of the following phases:
/wp:paragraph wp:list- Reception at the slaughterhouse and slaughter
- Profiling
- Salting
- Washing and settling
- Drying
- Maturation
Delivery of animals to the slaughterhouse
/wp:heading wp:paragraphAt the time of slaughtering the Iberian pigs , technicians from the Denominations of Origin must also be present . They are responsible for verifying the process and sealing the pieces during the butchering process.
/wp:paragraph wp:heading {"level":3}Profiling
/wp:heading wp:paragraphProfiling is the preparation of the piece prior to its curing process . It consists of cleaning each piece to remove excess fat and then shaping it, although taking care that the meat is not left unprotected. In addition, it is important that it does not show cracks or holes, since germs could enter during the curing period.
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Salting
/wp:heading wp:paragraphAfter being shaped, the legs are buried in sea salt for a period equivalent to 1 day for each kg of weight. This period may vary depending on the estimates of the master in charge of the salting. During this phase, the meat of the leg loses water and becomes compacted.
/wp:paragraph wp:heading {"level":3}Washing and settling
/wp:heading wp:paragraphOnce the salting process is complete, the hams are washed one by one with warm water until the adhering salt is removed. They are then hung up and taken to the saline stabilisation or settling chamber, which maintains a controlled atmosphere in temperature and humidity. During the time they spend there, between 30 and 90 days depending on the type of ham, the pieces lose moisture and the salt is distributed evenly throughout the piece.
/wp:paragraph wp:heading {"level":3}Drying
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At this stage, the pieces are placed in natural drying chambers with windows , which open or close depending on the needs of the hams. As they are natural, the climate of each area directly influences the characteristics of the ham. The hams remain in these chambers for between 3 and 9 months, during which time the melting of the fat infiltrated in each piece occurs. The temperature gradually increases. On summer days, the greatest exudation or sweating of the fat from the hams is observed, and at night they are cooled, which concentrates the flavour until it reaches the excellence that the palate perceives when tasting Iberian ham.
/wp:paragraph wp:heading {"level":3}Maturation
/wp:heading wp:paragraphWhen autumn arrives, the hams are moved to the curing cellars, where the maturation process takes place. In the cellars, temperatures drop and relative humidity increases. As a result, the hams undergo biochemical and enzymatic changes that favour their qualities in terms of flavour, aroma and texture. Each company can extend the maturation period depending on the raw material it works with and its own seal. It usually lasts between 20 months and 4 years.
/wp:paragraph wp:headingAre Iberian ham and Serrano ham the same product?
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Absolutely not. Serrano ham is a variant of white ham, and is obtained from other breeds of pig other than the Iberian one. However, Serrano ham is different from other white hams because it is produced in the cold and dry climate of the mountains . There is even a cured ham variety, which means that it has not been produced in the mountains. Due to the characteristics of its production, Iberian ham is a refined product, in which time and money have been invested and, therefore, its cost is higher than that of other types of ham. Normally, the production of Iberian ham only represents 10% of the total production of hams in Spain . The remaining 90% are different varieties of white ham.
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