Frequently Asked Questions
Jamon serrano and jamon iberico are typical Spanish specialties. This is a dried ham, which matures a couple of cups even in the air. The rule is that the more mature the jam is, the more distinctive the taste is.
Jamon serrano is a more common variant, it is a ham of white swine meat. Jamon iberico is a delicious delicacy and is likened to delicacies such as caviar, true champagne, foie gras and the like. It is made from the flesh of a Iberian pig, whose meat is rich in fatty acids thanks to a guarded meal. The growth of fat in the muscular part is due to the feeling of "dissolving" in the mouth. The price of the ibérico jam ranges in the order of thousands and tens of thousands of crowns per piece.
The two most important criteria for jam selection are its maturity and region of origin. Jamon should have a minimum of "RESERVA" or " "Gran RESERVA" This means that the jam has matured in optimal conditions for a minimum of 12 months. The higher the ripening time, the better the jam, the better and the more expensive. The Gran Reserva is then referred to as a piece that matured for at least 18 months.
Renowned areas of jam are Extremadura or Teruel.
You need to keep an eye on the meat from Spain or buy it somewhere else (cheaper) in Spain and only the final stage of maturing in Spain. The indicator may be the price. A suspiciously low price is a signal: "WARNING, something is not playing here". Often on such products, you can find the statement "Raven in the Pyrenees" or something like that.
And why is it important for pigs to be grown on a farmer's farm? This is because the producer can thus influence the quality of the meat with animal feed.
Jamon serrano is a more common option.
Jamon iberico is a delicious delicacy and is likened to delicacies such as caviar, true champagne, foie gras and the like. His price ranges in the order of thousands and tens of thousands of crowns per piece. Jamon Iberico can be identified by black hooves.
The pallet is a designation for the front leg of the pig. Tzn. smaller than the rear. Meat is as good as the back leg, but it can be a little drier. By default, due to its smaller weight, it matures for less time. The Reserva label is matured after 8 months.
Cebo is the name for the iberico jam, which is made from the meat of the black semi-wild pigs that ate a varied diet in the course of their lives, but above all the acorns.
Bellota is a label for iberico jamon, which is made from pigs that were exclusively fed acorns. This jam is considered one of the most delicious delicacies.
Heaven is the name for the iberico jamon. Negra (black) according to black hoof.
Jamon has a shelf life of at least 12 mesh if stored properly. If you steal it, we recommend it to consume it within 2 months, as the meat can dry out.