586:
435:
44:
351:
697:
224:
1862:
1036:
892:
1022:
1008:
122:
1050:
935:
in retail sales. The demand keeps growing while the availability is stagnated, as the production is maxing out to ensure quality. This is leading to a rise in the price of jamón ibérico, which is expected to double between 2017 and 2021. However in 2020, the sales in Spain fell 35-40% because of the
394:
process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior
446:
The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred
Iberians being most desirable. The current labeling system, based on a series of color-coded labels, was phased in starting in January 2014.
535:(pure, referring to the breed) can be added to the previous qualities when both the father and mother of the slaughtered animal are of pure breed and duly registered on the pedigree books held by official breeders.
1469:
718:
338:. The black Iberian pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of
383:, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to chestnuts or acorns for the best-quality jamón ibérico, or maybe a mix of acorns and
490:, produced from free-range pigs that are not pure-bred. The percentage of Iberian ancestry in the animal must be specified on the label. It can be either 75% or 50% pure ibérico pig breed.
882:. Keep the leg and the hoof for easy identification. Characteristic color of the rose to the red-purple and appearance to the cut with infiltrated fat in the muscular mass.
390:
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The
956:
512:, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months. It can be either 100%, 75% or 50% pure ibérico pig breed.
940:. Bars and restaurants, one of the outlets for the product, were closed or restricted. Wedding celebrations also were postponed or had minimal attendance. Since
470:
during this last period. The exercise and diet have a significant effect on the flavor of the meat; the ham is cured for 36 months. This grade is divided into:
1275:
1408:
1286:
1208:
411:
may last up to 100 days at room temperature because the packaging seals out oxygen and slows the aging process. A whole leg does not last as long. If the
1262:
1235:
798:
1496:
502:. This ham is from pigs that are pastured and fed a combination of acorns and grain. It can be either 100%, 75% or 50% pure ibérico pig breed.
1299:
984:
672:
or untraceable, and also there were cases of ham sourced from rare breeds with dark hoofs, and even manually darkened hoofs.
748:
680:
1661:
1533:
585:
1442:
1776:
628:, which are white or fair-colored in most traditional and commercial pork breeds in Spain, but always black in the
1141:
752:
298:, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces of
1212:
744:
875:
303:
1561:
1239:
326:. In Portugal, the central and southern regions have an abundance of this breed, with a predilection for the
1012:
643:, leading to quality and markets disputes, since the term was used interchangeably both as "great quality
1892:
1811:
1333:
1194:
1083:
959:, since it has been estimated that a sizable portion of both local market and exports are not actually
937:
391:
184:
1211:(in Spanish). Government of Spain: Ministerio de Medio Ambiente y Medio Rural y Marino. Archived from
944:
takes years from slaughter to sale, producers had to lower prices or go online to clear their stocks.
1723:
980:
434:
236:
1897:
1374:
994:
The first jamones ibéricos were released for sale in the United States in
December 2007, with the
369:
and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves known as
1260:
319:
17:
1586:
1796:
849:
307:
772:
743:– the characteristic pigs of this denomination are raised in the foothills of the sierras of
315:
108:
43:
8:
1902:
1646:
1606:
1078:
853:
640:
323:
311:
167:
155:
125:
1110:
829:
is devoted to the production of jamón ibérico. with the town's main square being called
756:
657:
has also been sold unlabeled in small towns and unpretentious establishments all around
350:
1786:
1705:
1375:"Los expertos alertan: el precio del jamón va a dispararse y estos son los dos motivos"
1068:
790:
299:
208:
1554:
1529:
1416:
1382:
1341:
1307:
861:
768:
690:
651:
producers, there were plenty of doubtful producers using the term in their labeling.
629:
295:
291:
251:
204:
192:
68:
1470:"Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'"
1806:
1683:
1601:
636:
606:
151:
146:
1641:
1089:
1771:
1743:
1713:
1690:
1063:
1041:
952:
802:
771:. The protected zone is constituted by 77 municipalities of the southeast of the
212:
1626:
274:
102:
1673:
732:
223:
1881:
1718:
1621:
1420:
1386:
1345:
1311:
976:
948:
845:
696:
384:
1409:"Spaniards face ham shortage as Chinese market gets taste for jamón ibérico"
1887:
1866:
1791:
1750:
1738:
1578:
1547:
1073:
1027:
909:
719:
Geographical indications and traditional specialities in the
European Union
270:
1842:
1832:
1801:
1755:
1728:
1695:
1616:
1611:
1596:
1497:"Fury in Spain at US plans to produce 'Iberian' ham in Texas and Georgia"
1055:
924:
865:
760:
647:" (of any breed) and ibérico jamón (of any quality). Alongside reputable
610:
555:
416:
407:
is sold either sliced and vacuum-packed or as a whole leg. Vacuum-packed
355:
1847:
1837:
1656:
1636:
1261:
Website of the
Ministry of Agriculture, Fisheries and the Environment.
1233:
878:– external shape elongated, stylized, profiled by the so-called cut in
814:
669:
658:
579:
1334:"The world's most expensive ham is from Huelva and costs €4,100 a leg"
1172:
593:
578:"Pata negra" redirects here. For the 20th-century flamenco group, see
330:
region. In
Portugal, the black Iberian pig is commonly referred to as
1733:
1668:
1111:"How Long Does Iberico Ham Last & Should You Freeze Iberico Ham?"
917:
806:
764:
359:
255:
891:
1651:
1591:
913:
841:
818:
776:
380:
327:
247:
200:
179:
74:
735:. Their designations are legally protected. Some of them include:
462:). This ham is from free-range pigs that roam oak forests (called
242:
173:
1781:
983:. In 2005, the first slaughterhouse in Spain was approved by the
779:
itself. 60% of the production of jamón ibérico belongs to the DO
614:
339:
1195:"Spanish Club Blog - Different Types of Quality of Spanish Hams"
1146:
Iberico Club | Jamon
Iberico, Spanish Cheeses, Tapas & More
1007:
857:
826:
810:
712:
701:
543:
371:
366:
121:
294:
lives primarily in the central and southwestern region of the
254:
or cross-bred pigs at least 50% Black
Iberian mixed only with
1827:
1678:
972:
928:
927:
of jamón ibérico and associated by-products were consumed in
916:, with a hard-to-fulfill global demand comparable to that of
728:
687:
661:
539:
467:
459:
376:
196:
79:
1276:"Normas reguladoras del jamón "D.O. Dehesa de Extremadura"."
1049:
422:
Freezing is not recommended, since it damages the fibers in
932:
664:. While as a general rule, a black hoof should indicate an
625:
466:) along the border between Spain and Portugal and eat only
188:
1287:"Normas reguladoras del jamón "D.O. Jamón los Pedroches"."
947:
Since jamón ibérico production and export is limited, the
526:
refers exclusively to the black-label grade jamón ibérico.
1570:
905:
546:
on product labels are restricted to hams that qualify as
91:
1173:"New quality labelling system for Iberian pork products"
971:
Prior to 2005, only pork raised and slaughtered outside
269:, has a smooth texture, rich, savory taste, and regular
1443:"La pandemia frena hasta los andares del cerdo ibérico"
1142:"How To Store & Preserve Jamon Iberico | Easy Read"
975:
was allowed to be processed in Spain for export to the
605:
is a commercial label for jamón ibérico. In colloquial
365:
Immediately after weaning, the piglets are fattened on
1539:
395:
layer of mold which helps to protect the meat inside.
1017:
966:
840:– the production area is located in the pastures of
258:, the same restriction as required to keep official
1209:"Normas reguladoras del jamón "D.O. Jamón Guijuelo"
799:Sierra de Aracena and Picos de Aroche Natural Park
429:
250:jamón ibérico must be made from either pure breed
273:. The fat content is relatively high compared to
1879:
821:, etc., that make up the production zone of the
727:are recognized by both the regulatory bodies of
675:Modern regulations allow the use of the wording
1167:
1165:
1163:
415:is regularly cut and covered with clingfilm or
262:denomination on any Spanish pork meat product.
1136:
1134:
1132:
635:The term used to be liberally applied in both
1555:
1234:Escuela de Hostelería de las Islas Baleares.
991:by-products for export to the United States.
886:
1160:
713:Notable producers and protected designations
553:The current labeling system also applies to
1129:
951:and not fall victim of retail or wholesale
931:in 2017, leading to an estimated 4 billion
419:, an opened leg may last for three months.
398:
1562:
1548:
265:Jamón ibérico, especially the one labeled
42:
890:
695:
584:
433:
349:
222:
1440:
1434:
1297:
904:encompasses some of the most expensive
823:denominación de origen protegida Jabugo
668:ham, the ancestry could be exceedingly
599:Meaning literally 'black foot or paw',
227:Platter of jamón ibérico with beer and
14:
1880:
1494:
1406:
912:texture has made it very popular as a
624:It referred to the color of the pigs'
480:, produced from pure-bred Iberian pigs
1543:
1467:
1372:
1368:
1366:
1364:
1362:
1331:
1254:
1175:. Andalucia.com Blog. 16 January 2014
908:produced in the world, and its fatty
609:and popular culture, it is used as a
166:
145:
1407:Burgen, Stephen (26 November 2017).
207:. It is considered a staple of both
375:to feed naturally on grass, herbs,
24:
1518:
1495:Burgen, Stephen (15 August 2020).
1468:Núñez, Leticia (2 February 2014).
1359:
1298:Smillie, Susan (18 January 2010).
25:
1914:
1441:Álvarez, Paz (13 February 2021).
967:Availability in the United States
505:The fourth type is White label –
240:rules and current regulations on
1861:
1860:
1373:Navas, Sara (13 December 2017).
1048:
1034:
1020:
1006:
495:The next grade is Green label –
120:
1488:
1461:
1400:
1325:
1291:
868:has about one million hectares.
430:Commercial grading and labeling
1662:Valle d'Aosta Jambon de Bosses
1280:
1269:
1227:
1201:
1187:
1103:
567:(loin) cuts from Iberian pigs.
563:coming from the hind leg) and
218:
27:Type of cured pork leg product
13:
1:
1777:Boar's Head Provision Company
1300:"World's most expensive ham?"
1096:
998:ones following in July 2008.
571:
280:
154:for "Iberian Ham"), known in
1332:Limón, Raúl (7 March 2016).
985:US Department of Agriculture
955:or fraud similar to that in
7:
1812:The Honey Baked Ham Company
1001:
451:The finest grade is called
285:
10:
1919:
1236:"Gastronomía de Salamanca"
1084:Curing (food preservation)
938:COVID-19 pandemic in Spain
887:Consumption and popularity
775:, being the head town the
716:
577:
345:
168:[pɾɨˈzũtuiˈβɛɾiku]
1856:
1820:
1764:
1704:
1577:
1528:. Ten Speed Press, 2005.
704:is entirely dedicated to
442:tags, in order of quality
115:
97:
87:
64:
50:
41:
977:United States of America
399:Preservation and storage
147:[xaˈmoniˈβeɾiko]
126:Media: Jamón ibérico
1569:
686:sourced from acorn-fed
477:100% ibérico de bellota
1797:Meat Products of India
957:olive oil export fraud
898:
753:autonomous communities
709:
596:
443:
387:for lesser qualities.
362:
237:denominación de origen
231:
1526:The Cuisines of Spain
1524:Barrenechea, Teresa.
1476:(in European Spanish)
1015:at Wikimedia Commons
894:
838:Dehesa de Extremadura
825:. The entire town of
773:province of Salamanca
723:Notable producers of
699:
588:
520:As of 2014, the term
437:
426:and alters flavours.
353:
234:According to Spain's
226:
109:Presunto de Barrancos
1724:Fläsklägg med rotmos
1587:Ammerländer Schinken
1607:Chipped chopped ham
1215:on 30 December 2008
1079:List of dried foods
949:buyer should beware
876:province of Córdoba
854:province of Badajoz
850:province of Cáceres
332:porco preto ibérico
171:), is a variety of
38:
1893:Portuguese cuisine
1787:E. M. Todd Company
1117:. 22 November 2018
1069:Portuguese cuisine
899:
831:La plaza del Jamón
801:, in the towns of
791:province of Huelva
710:
597:
559:(front legs, with
444:
363:
252:Black Iberian pigs
232:
209:Portuguese cuisine
193:Black Iberian pigs
32:
1875:
1874:
1197:. 6 October 2021.
1011:Media related to
979:, due to fear of
896:Jamones de Jabugo
781:Jamón de Guijuelo
769:Castile-La Mancha
354:Jamón ibérico in
296:Iberian Peninsula
292:black Iberian pig
205:Iberian Peninsula
136:
135:
69:Iberian Peninsula
51:Alternative names
16:(Redirected from
1910:
1864:
1863:
1821:Related articles
1807:Smithfield Foods
1684:Speck Alto Adige
1602:Black Forest ham
1564:
1557:
1550:
1541:
1540:
1512:
1511:
1509:
1507:
1492:
1486:
1485:
1483:
1481:
1465:
1459:
1458:
1456:
1454:
1438:
1432:
1431:
1429:
1427:
1404:
1398:
1397:
1395:
1393:
1370:
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1354:
1352:
1329:
1323:
1322:
1320:
1318:
1295:
1289:
1284:
1278:
1273:
1267:
1266:
1258:
1252:
1251:
1249:
1247:
1242:on 25 March 2016
1238:. Archived from
1231:
1225:
1224:
1222:
1220:
1205:
1199:
1198:
1191:
1185:
1184:
1182:
1180:
1169:
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1138:
1127:
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1058:
1053:
1052:
1044:
1039:
1038:
1037:
1030:
1025:
1024:
1023:
1010:
763:, as well as in
757:Castile and León
700:The locality of
590:Jamón pata negra
336:porco alentejano
170:
165:
160:presunto ibérico
149:
144:
128:Presunto ibérico
124:
88:Main ingredients
46:
39:
37:
36:Presunto ibérico
31:
21:
1918:
1917:
1913:
1912:
1911:
1909:
1908:
1907:
1898:Spanish cuisine
1878:
1877:
1876:
1871:
1852:
1816:
1760:
1744:Ham and egg bun
1714:Croque monsieur
1700:
1691:Westphalian ham
1573:
1568:
1521:
1519:Further reading
1516:
1515:
1505:
1503:
1493:
1489:
1479:
1477:
1466:
1462:
1452:
1450:
1439:
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1425:
1423:
1405:
1401:
1391:
1389:
1371:
1360:
1350:
1348:
1330:
1326:
1316:
1314:
1296:
1292:
1285:
1281:
1274:
1270:
1259:
1255:
1245:
1243:
1232:
1228:
1218:
1216:
1207:
1206:
1202:
1193:
1192:
1188:
1178:
1176:
1171:
1170:
1161:
1151:
1149:
1148:. 19 March 2019
1140:
1139:
1130:
1120:
1118:
1109:
1108:
1104:
1099:
1064:Spanish cuisine
1054:
1047:
1042:Portugal portal
1040:
1035:
1033:
1026:
1021:
1019:
1004:
969:
953:bait-and-switch
889:
856:. Of the total
803:Cumbres Mayores
721:
715:
583:
576:
432:
401:
385:commercial feed
348:
288:
283:
221:
213:Spanish cuisine
163:
142:
132:
127:
106:
65:Place of origin
35:
33:
28:
23:
22:
15:
12:
11:
5:
1916:
1906:
1905:
1900:
1895:
1890:
1873:
1872:
1870:
1869:
1857:
1854:
1853:
1851:
1850:
1845:
1840:
1835:
1830:
1824:
1822:
1818:
1817:
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1804:
1799:
1794:
1789:
1784:
1779:
1774:
1768:
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1761:
1759:
1758:
1753:
1748:
1747:
1746:
1736:
1731:
1726:
1721:
1716:
1710:
1708:
1702:
1701:
1699:
1698:
1693:
1688:
1687:
1686:
1676:
1674:Smithfield ham
1671:
1666:
1665:
1664:
1654:
1649:
1647:Njeguški pršut
1644:
1639:
1634:
1629:
1624:
1619:
1614:
1609:
1604:
1599:
1594:
1589:
1583:
1581:
1575:
1574:
1567:
1566:
1559:
1552:
1544:
1538:
1537:
1520:
1517:
1514:
1513:
1487:
1460:
1433:
1399:
1381:(in Spanish).
1358:
1324:
1290:
1279:
1268:
1263:"D.O.P Jabugo"
1253:
1226:
1200:
1186:
1159:
1128:
1101:
1100:
1098:
1095:
1094:
1093:
1086:
1081:
1076:
1071:
1066:
1060:
1059:
1045:
1031:
1003:
1000:
968:
965:
923:Around 13,000
888:
885:
884:
883:
873:Los Pedroches,
869:
846:evergreen oaks
834:
784:
733:European Union
714:
711:
575:
570:
569:
568:
551:
536:
527:
514:
513:
507:jamón ibérico
503:
497:jamón ibérico
493:
492:
491:
485:jamón ibérico
481:
473:Black-label –
453:jamón ibérico
431:
428:
400:
397:
347:
344:
287:
284:
282:
279:
229:pan con tomate
220:
217:
195:) produced in
134:
133:
131:
130:
116:
113:
112:
99:
95:
94:
89:
85:
84:
83:
82:
77:
66:
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52:
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47:
26:
9:
6:
4:
3:
2:
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1790:
1788:
1785:
1783:
1780:
1778:
1775:
1773:
1770:
1769:
1767:
1765:Ham producers
1763:
1757:
1754:
1752:
1749:
1745:
1742:
1741:
1740:
1737:
1735:
1732:
1730:
1727:
1725:
1722:
1720:
1719:Christmas ham
1717:
1715:
1712:
1711:
1709:
1707:
1703:
1697:
1694:
1692:
1689:
1685:
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1667:
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1655:
1653:
1650:
1648:
1645:
1643:
1642:Lacón Gallego
1640:
1638:
1635:
1633:
1632:Jamón ibérico
1630:
1628:
1627:Jamón serrano
1625:
1623:
1620:
1618:
1615:
1613:
1610:
1608:
1605:
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1600:
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1535:
1534:1-58008-515-6
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1288:
1283:
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34:Jamón ibérico
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1792:Hormel Foods
1751:Limerick ham
1739:Ham sandwich
1631:
1579:Types of ham
1525:
1504:. Retrieved
1501:The Guardian
1500:
1490:
1478:. Retrieved
1473:
1463:
1451:. Retrieved
1449:(in Spanish)
1446:
1436:
1424:. Retrieved
1413:The Guardian
1412:
1402:
1390:. Retrieved
1378:
1349:. Retrieved
1337:
1327:
1315:. Retrieved
1304:The Guardian
1303:
1293:
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1271:
1256:
1244:. Retrieved
1240:the original
1229:
1217:. Retrieved
1213:the original
1203:
1189:
1177:. Retrieved
1150:. Retrieved
1145:
1119:. Retrieved
1115:IbericoJamon
1114:
1105:
1088:
1074:List of hams
1028:Spain portal
1005:
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183:, a type of
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58:
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29:
1843:Ham sausage
1833:Charcuterie
1802:Oscar Mayer
1756:Stuffed ham
1729:Francesinha
1696:Xuanwei ham
1617:Elenski but
1612:Country ham
1597:Bayonne ham
1056:Food portal
1013:Iberico ham
987:to produce
981:swine fever
925:metric tons
866:Extremadura
761:Extremadura
708:production.
681:black label
611:superlative
438:Regulatory
417:cheesecloth
356:La Boqueria
320:Ciudad Real
219:Description
191:(primarily
164:Portuguese:
1903:Dried meat
1882:Categories
1848:Turkey ham
1838:Dried meat
1706:Ham dishes
1657:Prosciutto
1637:Jinhua ham
1480:1 November
1453:24 January
1447:Cinco Días
1426:31 October
1392:1 November
1351:31 October
1317:31 October
1246:27 January
1152:11 October
1121:7 December
1097:References
815:Encinasola
731:, and the
717:See also:
677:pata negra
670:cross-bred
649:pata negra
641:Portuguese
602:pata negra
580:Pata Negra
573:Pata negra
538:Images of
523:pata negra
487:de bellota
455:de bellota
403:Normally,
281:Production
267:de bellota
256:Duroc pigs
156:Portuguese
98:Variations
55:Pata negra
1734:Ham salad
1669:Rugao ham
1506:16 August
1474:Vozpópuli
1421:0261-3077
1387:1134-6582
1346:1134-6582
1312:0261-3077
918:Kobe beef
862:peninsula
842:cork oaks
807:Cortegana
765:Andalusia
688:pure-bred
679:only for
529:The word
381:chestnuts
360:Barcelona
316:Salamanca
248:dry-cured
203:, in the
1867:Category
1652:Presunto
1592:Anfu ham
1002:See also
914:delicacy
852:and the
819:Galaroza
777:Guijuelo
741:Guijuelo
619:the best
328:Alentejo
286:Location
271:marbling
201:Portugal
180:presunto
143:Spanish:
75:Portugal
1782:Cargill
1379:El País
1338:El País
996:bellota
989:ibérico
961:ibérico
910:marbled
902:Ibérico
848:in the
788:Jabugo,
725:Ibérico
666:ibérico
637:Spanish
632:breed.
615:synonym
607:Spanish
594:Setúbal
548:bellota
544:dehesas
509:de cebo
464:dehesas
440:ibérico
346:Process
340:Ourique
324:Seville
312:Badajoz
308:Cáceres
304:Córdoba
260:ibérico
187:leg of
152:Spanish
18:Iberico
1865:
1622:Gammon
1532:
1419:
1385:
1344:
1310:
1219:12 May
1179:3 June
858:dehesa
827:Jabugo
811:Jabugo
745:Gredos
702:Jabugo
556:paleta
540:acorns
475:jamón
468:acorns
392:curing
377:acorns
372:dehesa
367:barley
322:, and
300:Huelva
246:, the
119:
59:Jabugo
1828:Bacon
1772:Beher
1679:Speck
973:Spain
942:jamón
933:euros
929:Spain
795:jamón
749:Béjar
729:Spain
706:jamón
693:pork.
684:jamón
662:Spain
659:rural
655:Jamón
645:jamón
561:jamón
460:acorn
424:jamón
413:jamón
409:jamón
405:jamón
243:jamón
197:Spain
185:cured
174:jamón
80:Spain
1530:ISBN
1508:2020
1482:2019
1455:2023
1428:2019
1417:ISSN
1394:2019
1383:ISSN
1353:2019
1342:ISSN
1319:2019
1308:ISSN
1248:2018
1221:2018
1181:2016
1154:2019
1123:2018
871:DOP
844:and
836:DOP
786:DOP
767:and
759:and
747:and
739:DOP
639:and
626:hoof
542:and
532:puro
290:The
211:and
199:and
189:pork
1888:Ham
1571:Ham
906:ham
755:of
617:of
613:or
334:or
177:or
158:as
92:Ham
1884::
1499:.
1472:.
1445:.
1415:.
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1377:.
1361:^
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1162:^
1144:.
1131:^
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963:.
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864:,
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793:–
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